These Raspberry Chocolate Chip Shortbread bars are a tasty treat! They combine crumbly shortbread, sweet chocolate chips, and tangy raspberries for a delightful flavor mix.
Every bite feels like a little party in your mouth. I love how easy they are to make, and the bright raspberry color makes them look extra special on any plate. Yum! 😋
Key Ingredients & Substitutions
Butter: I use unsalted butter for better control over the sweetness. If you’re in a pinch, you can use margarine or coconut oil as non-dairy options. However, the flavor might change slightly.
Sugar: Granulated sugar gives sweetness, but you can swap it for brown sugar for a deeper flavor. Just keep in mind that brown sugar will add moisture!
Flour: All-purpose flour is great here, but if you’re looking for a gluten-free version, consider using a 1:1 gluten-free blend.
Raspberries: Fresh raspberries are ideal, but frozen ones work too. Just make sure to thaw and drain them well to avoid excess moisture. You can also switch to blueberries or strawberries for a different taste.
Chocolate Chips: I prefer semisweet chocolate chips, but you can substitute milk chocolate for a sweeter taste or dark chocolate for a rich flavor. White chocolate adds an interesting twist too!
How Can I Perfectly Base My Bars with Shortbread Dough?
Getting the shortbread base just right is essential for these bars. Here’s how to make it work:
- Make sure your butter is softened, not melted. This helps to create that fluffy texture when creaming with sugar.
- When adding flour, mix lightly and stop as soon as combined. Overmixing makes the dough tough.
- Press the dough firmly but gently into the pan. This prevents it from crumbling later and gives a stable base.
Taking these steps will ensure a buttery, delicious bottom that holds up nicely with the raspberry and chocolate toppings!
Raspberry Chocolate Chip Shortbread Bars
Ingredients You’ll Need:
- For the Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- For the Filling:
- 1 cup semisweet chocolate chips
- 1 cup fresh raspberries (or frozen, thawed and drained)
- 1 teaspoon vanilla extract
- Optional:
- Powdered sugar for dusting
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and 30-35 minutes to bake. Afterwards, you’ll want to let the bars cool completely before cutting into them, which can take an additional 30 minutes. Overall, expect about 1.5 hours before you can dig in!
Step-by-Step Instructions:
1. Prepare Your Baking Pan
Begin by preheating your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving some overhang on the sides. This will help you lift the bars out later—easy peasy!
2. Make the Shortbread Base
In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until the mixture looks light and fluffy. This usually takes about 2-3 minutes.
Next, add in the vanilla extract and mix until it’s well combined.
Slowly add the flour and salt to the butter mixture, mixing on low speed. Stop mixing as soon as everything is combined; this will ensure your bars stay nice and tender.
3. Press the Dough into the Pan
Take about two-thirds of that dough and press it evenly into the bottom of your prepared pan. Be firm but gentle, creating a solid base for all the delicious toppings to come!
4. Layer the Fillings
Now, evenly scatter the fresh raspberries over your shortbread base. They’ll add a wonderful tartness!
Then, sprinkle the chocolate chips evenly on top of the raspberries—this is where the sweetness comes into play!
5. Top with More Dough
Crumble the remaining shortbread dough on top of the chocolate and raspberries, creating a crumbly topping. It doesn’t have to be perfect; the rustic look adds charm!
6. Bake the Bars
Pop your pan into the oven and bake for 30-35 minutes, or until the top is lightly golden brown and you can see the raspberries bubbling a little. Your kitchen will smell amazing during this time!
7. Cool and Serve
Once baked, remove the pan from the oven and allow it to cool completely on a wire rack. This cooling time is essential to let the bars set up properly.
After cooling, carefully lift the bars out of the pan using the parchment paper. Cut them into squares, and if you like, dust the tops with powdered sugar for a delightful finish.
Enjoy your Raspberry Chocolate Chip Shortbread Bars—each bite is a sweet, buttery treat bursting with fruity goodness!❤️
Can I Use Frozen Raspberries for This Recipe?
Absolutely! Just make sure to thaw and drain them well before using so you don’t end up with too much moisture in the bars. They may also be a bit softer than fresh raspberries, but they’ll still add great flavor!
How Can I Store Leftover Bars?
Store any leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. If you want to keep them longer, you can freeze them for up to 3 months. Just thaw them in the fridge before enjoying!
What Can I Substitute for the Chocolate Chips?
If you’re keen on a different flavor, feel free to substitute semisweet chocolate chips with milk chocolate, dark chocolate, or even white chocolate chips. You can also use chopped nuts or dried fruits if you want to mix it up!
Can I Make This Recipe Vegan?
Yes, you can make these bars vegan by substituting the butter with a plant-based butter and using a vegan chocolate chip option. Additionally, ensure that the vanilla extract you choose is vegan-friendly. The result will be just as delicious!
