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Raspberry Shortbread Bars Recipe

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4.2 from 15 reviews

These Raspberry Shortbread Bars combine a buttery, crumbly shortbread crust with a sweet and tangy raspberry filling, creating the perfect balance of textures and flavors. Easy to make and perfect for dessert or a snack, these bars boast a delightful fresh fruit twist on classic shortbread.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Shortbread Crust

  • 3 cups all-purpose flour
  • ½ cup light brown sugar (packed)
  • ½ cup granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup unsalted butter (cold and cubed)
  • 1 large egg (room temperature)

Raspberry Filling

  • 2 ½ cups fresh raspberries
  • ½ cup granulated sugar
  • 2 Tablespoons lemon juice
  • 1 Tablespoon cornstarch
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 9 x 13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly spray the parchment with non-stick cooking spray.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, light brown sugar, granulated sugar, baking powder, and salt until well combined.
  3. Incorporate Butter and Egg: Add the cold, cubed unsalted butter to the dry mixture. Using a pastry cutter or two forks, work the butter into the flour until the mixture forms pea-sized crumbs. Then, add the egg and mix until fully incorporated into a dough.
  4. Form Base Crust: Press approximately two-thirds of the dough evenly into the bottom of the prepared baking pan, forming an even crust layer. Bake this crust in the oven for 10 minutes until lightly set.
  5. Prepare Raspberry Filling: In a separate bowl, combine fresh raspberries, granulated sugar, lemon juice, vanilla extract, and cornstarch. Use a fork to gently mash the raspberries while stirring to create a chunky but mixed filling.
  6. Assemble Bars: Spread the raspberry filling evenly over the pre-baked shortbread crust. Crumble and sprinkle the remaining dough evenly over the raspberry layer.
  7. Bake Bars: Return the assembled bars to the oven and bake for 30 to 35 minutes, or until the topping is golden and set. Remove from oven and allow the bars to cool completely in the pan before using the parchment paper edges to lift out and slice into servings.

Notes

  • Ensure the butter is cold for a crumbly shortbread texture.
  • Use fresh raspberries for the best flavor, but frozen raspberries can be used if thawed and drained.
  • Allow bars to cool completely before slicing to prevent crumbling.
  • Parchment paper with an overhang makes it easy to remove bars from the pan.
  • Store leftover bars refrigerated in an airtight container for up to 3 days.

Find it online: https://allcookedup.com/raspberry-shortbread-bars-recipe/