Raspberry Shortbread Bars have a wonderfully buttery, slightly crumbly shortbread base with a sweet and tangy raspberry jam topping.
This easy Bar Recipe takes a basic Shortbread Cookie base and adds a layer of delicious raspberry jam. The simple spread adds a refreshing and sweet flavor to the delicate shortbread bars without a lot of extra work.
This lovely shortbread recipe is the perfect dessert for any occasion. It’s made with simple ingredients you probably already have and is ready for the oven in minutes. But, these fruity dessert bars, are still some of the tastiest treats ever! Bring the simple raspberry bars to your next cookie exchange party, baby shower, or just bake them for you and your family to enjoy after dinner.
To make the fresh raspberry filling all you need is a jar of raspberry jam. You can pick up your favorite from the grocery store, or make your own. If you like the idea of making jam from scratch, you can follow our recipe for Strawberry Jam, but substitute raspberries for the strawberries.
The great thing about learning to make your own jam is you can easily store it and use it for a variety of foods. It’s great for fruity dessert bars like this, but you can also spread it over toast or a flaky pastry for a breakfast treat. You could bring the fruit spread to a brunch or tea party for spreading over biscuits. Or, take inspiration from this sweet treat, and add it to other simple dessert recipes like Sugar Cookies.
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- Prep time: Start by preheating the oven and prepping your baking dish with nonstick spray. If you don’t have spray, you can lightly grease the pan with butter or line the dish with parchment paper to stop the bars from sticking.
- Dough: Add the softened butter and granulated sugar to your stand mixer. Cream the ingredients together for 2-3 minutes until light and fluffy. Next, add in the egg yolks and vanilla extract. Mix at medium speed until it’s all one creamy mixture. Then sift in your dry ingredients. Mix at low speed until the dough is just combined. Be careful not to overmix or the shortbread will turn out dense.
- Assemble: Divide the shortbread dough in half. Spread one half into the base of the prepared baking dish. Use your hands to gently press the layer of dough into an even surface. Spread the layer of jam over the top. Then sprinkle the remaining shortbread dough on top.
- Baking time: Pop the dish in the oven for 35-40 minutes until the fruit mixture is bubbly and the shortbread is a light golden-brown color. Let the bars cool completely so that the jam can set, before slicing into squares.
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- Jam: One of the great things about this recipe is you can completely change it by using different kinds of fruit preserves. Try out other kinds of berries like strawberries, blueberries, or blackberries. You could also use peach, apricot, or apple jam.
- Lemon glaze: There are lots of easy toppings, you could try adding to these bars for some extra sweetness. One option is a lemon glaze recipe. To make it, just whisk together 2 cups powdered sugar with 3-4 tablespoons of fresh lemon juice. Drizzle the mixture over the bars, and let it set before serving.
- Delicious vanilla glaze: Another option to try is a delicious vanilla glaze. To make it, combine 1 teaspoon melted butter with 1 ½ cups powdered sugar, 3 teaspoons milk, 1 pinch salt, and ¼ teaspoon vanilla extract.
- White chocolate topping: For an easy white chocolate topping, add ½ cup white chocolate chips to a saucepan with ¼ cup milk. Stir over low heat until the white chocolate chips are melted. Then remove from heat and stir in 2 tablespoons of powdered sugar until it’s combined with the white chocolate chips mixture. Pour over the bar recipe after baking and let cool.
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HOW TO STORE
- Serve: Raspberry Shortbread Bars can stay good at room temperature for up to 4 days. Just cover the dish in plastic wrap or foil to keep the sweet treat from going stale.
- Store: To keep the bars longer store them in a sealed container in the refrigerator for up to 1 week.
- Freeze: You can also transfer the chilled bars to a freezer bag or another airtight container to store in your freezer for 3 months. To make sure the squares don’t freeze together, separate the layers with parchment paper. Let them thaw in the fridge before reheating or eating them chilled.
- 1 cup unsalted butter , softened
- 1 cup sugar
- 2 large egg yolks
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups raspberry jam
- Preheat oven to 350 degrees and spray an 8×10 baking dish with baking spray.
- Add the butter, sugar, and beat the mixture together in your stand mixer on medium speed until fluffy, about 2-3 minutes.
- Add in egg yolks and vanilla extract until creamy.
- Add flour, baking powder, and salt until just combined.
- Spread about half the mixture into the baking dish and press gently.
- Spread raspberry jam over the shortbread base.
- Sprinkle the remaining shortbread mixture over the raspberry jam.
- Bake for 35-40 minutes or until golden brown.
- Cool completely before slicing.
The recipe calls for cream added to the stand mixer, but the ingredients list doesn’t have cream on it. Is this a mistake?
Oh no, it was meant to say “and cream in your stand mixer”????? thank you for pointing this out!