These Raspberry Chocolate Chip Shortbread bars are sweet, buttery, and have a lovely tang from the raspberries. The chocolate chips melt into the bars for a rich finish!
Honestly, who can resist that combo? I always end up sneaking an extra slice—or three! 🍫💕 They’re super easy to make, plus they taste like a treat from a bakery. Yum!
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter keeps the salt level in the recipe controlled. If you only have salted butter, just reduce the added salt to a pinch.
Sugar: Granulated sugar gives sweetness and helps with texture. You could try using brown sugar for a deeper flavor, just know it might change the texture slightly.
Flour: All-purpose flour works best for the shortbread. If you want a gluten-free option, try using a 1:1 gluten-free flour blend—just be sure it contains xanthan gum!
Fresh Raspberries: Fresh raspberries are my go-to, but if they’re out of season, frozen ones work well too. Just thaw and drain them to avoid excess moisture.
Chocolate Chips: Semi-sweet chocolate chips balance sweetness with rich chocolate flavor. Feel free to swap in milk chocolate or dark chocolate if that’s what you like best.
What’s the Best Way to Ensure My Shortbread Bars are Perfectly Baked?
Baking time is crucial for perfect raspberry chocolate chip shortbread bars. Here’s how to get it right:
- Start with a preheated oven at 350°F (175°C). An oven thermometer is a handy tool to ensure accuracy.
- Check for doneness around the 35-minute mark. The top should be lightly golden and the edges may pull away slightly from the pan.
- Let the bars cool completely in the pan. This step is vital as they continue to set while cooling, making them easier to cut.
- If you prefer a bit of crunch on top, you can pop the bars back in the oven for a few minutes after adding the crumble dough.
By paying attention to these baking tips, you’ll end up with gorgeous, tasty bars that everyone will love!
Raspberry Chocolate Chip Shortbread Bars
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips (divided)
- 1 cup fresh raspberries (or frozen, thawed and drained)
- 2 tablespoons powdered sugar (optional, for dusting)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 35-40 minutes to bake, plus some time for cooling. Overall, you can expect to have these delicious bars ready to enjoy in about an hour, not including the cooling time.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is the perfect temperature for baking your bars. Also, line a 9×9-inch square baking pan with parchment paper, allowing some overhang to help lift the bars out later.
2. Make the Dough:
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer or a whisk until the mixture is light and fluffy. This process incorporates air, which will make your bars tender.
3. Add Flavor:
Next, add in the vanilla extract and mix until it’s fully combined. The smell will be heavenly!
4. Combine Dry Ingredients:
Gradually add the all-purpose flour and salt to the butter mixture. Mix just until the dough comes together; be careful not to overmix, as this can make the bars tough.
5. Prepare the Crust:
Set aside about 1 cup of the dough for the topping. Take the remaining dough, and press it evenly into the bottom of the prepared pan to create a shortbread crust.
6. Layer on the Goodies:
Sprinkle half of the chocolate chips evenly over the crust. Then, gently distribute the fresh raspberries over the chocolate chips, followed by the remaining chocolate chips on top.
7. Add the Crumble:
Crumble the reserved dough evenly over the top of everything, creating a nice layer that will turn golden as it bakes.
8. Bake:
Pop the pan into the preheated oven and bake for 35-40 minutes. Keep an eye out for a lightly golden top, which indicates that your bars are ready.
9. Cool and Cut:
Once they’re done baking, remove the bars from the oven and let them cool completely in the pan on a wire rack. Patience is key here, as cooling makes them easier to cut!
10. Serve:
If desired, dust with powdered sugar for a lovely finish. Use the parchment overhang to lift the bars out of the pan, then cut them into squares. Enjoy the delicious combination of buttery shortbread, chocolate, and tart raspberry!
These bars can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Happy baking!
Can I Use Different Berries in This Recipe?
Absolutely! You can substitute the raspberries with other berries like blueberries, blackberries, or chopped strawberries. Just remember that each type of berry has a different level of sweetness and moisture, so adjust to your taste accordingly.
How Can I Make These Bars Gluten-Free?
To make these bars gluten-free, replace the all-purpose flour with a 1:1 gluten-free flour blend. Look for one that contains xanthan gum for the best texture, ensuring your shortbread bars still turn out delicious!
Can I Freeze Leftover Bars?
Yes! These bars freeze well. Once completely cooled, wrap them tightly in plastic wrap or foil, then place them in an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. Thaw at room temperature before enjoying.
What Should I Do If I Don’t Have Parchment Paper?
If you don’t have parchment paper, you can lightly grease the pan with butter or cooking spray before pressing in the dough. Just be sure to allow adequate cooling time before trying to lift the bars out, as they may stick slightly.