These Raspberry Chocolate Chip Shortbread bars are a perfect treat! With buttery shortbread, tangy raspberries, and chunks of chocolate, they balance sweetness and tartness just right.
Whenever I make these, they disappear quickly! 😂 Serve them warm or at room temperature, and you’ll have happy faces all around. Who can resist that combo?
Key Ingredients & Substitutions
Unsalted Butter: This is essential for a rich flavor. I always prefer unsalted to control the amount of salt. If you’re dairy-free, try using coconut oil or a plant-based butter.
Granulated Sugar: Standard white sugar gives sweetness. You can swap it for brown sugar for a deeper flavor. Just remember, it might make the dough a bit more moist.
All-Purpose Flour: This is the base for the shortbread. If you need a gluten-free option, use a 1:1 gluten-free flour blend. It works surprisingly well!
Raspberries: Fresh raspberries add a lovely tartness. Frozen ones are fine too – just thaw and drain excess moisture. If you can’t find raspberries, blueberries or chopped strawberries are great alternatives.
Chocolate Chips: Semi-sweet chocolate is classic, but dark chocolate works well too! If you want a sweeter taste, use milk chocolate chips instead.
How to Get the Perfect Shortbread Crust?
The crust is the heart of these bars, so let’s make it right. To get a buttery, crumbly shortbread, you need to cream the butter and sugar properly.
- Make sure the butter is softened at room temperature for easy mixing.
- Cream the butter with sugar until light and fluffy—this aerates the butter and contributes to that melt-in-your-mouth texture.
- Don’t overwork the dough once you add the flour; it should be crumbly but still hold together when pressed.
Press it evenly into the pan to ensure even baking. Follow these tips for a delicious shortbread base you’ll love!
Raspberry Chocolate Chip Shortbread Bars
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup fresh or frozen raspberries
- 1 cup semi-sweet chocolate chips
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and 30 to 35 minutes of baking time. Don’t forget to let the bars cool completely before slicing! So, in total, you’re looking at about 1 hour, including cooling time. You’ll love how simple and quick this is!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While it heats, line a 9×9 inch baking pan with parchment paper or lightly grease it with non-stick spray. This will help your bars come out easily after baking!
2. Cream the Butter and Sugar:
In a large bowl, take your softened butter and granulated sugar and cream them together using a hand mixer or a whisk. Mix until the mixture is light and fluffy—this takes about 2 to 3 minutes. It’s the secret to a tender shortbread!
3. Add Vanilla and Mix:
Now, pour in the vanilla extract. Mix it just until combined. This step adds an amazing aroma and flavor to your bars!
4. Combine Dry Ingredients:
Next, gradually add the flour and salt to the bowl. Mix gently until the dough starts to come together. Don’t worry if it looks a bit crumbly—it should hold together when pressed.
5. Form the Shortbread Base:
Press about two-thirds of the dough evenly into the bottom of your prepared baking pan. Use your hands or the back of a spoon to make sure it’s packed nicely and evenly. This forms the delicious shortbread crust!
6. Layer with Raspberries:
Evenly sprinkle the raspberries over the crust. If you’re using frozen ones, it’s okay—just don’t worry about thawing them first!
7. Add Chocolate Chips:
Next, sprinkle the chocolate chips evenly over the raspberries. Who doesn’t love an extra pop of chocolate?!
8. Crumble the Topping:
Take the remaining dough and crumble it over the chocolate chips. This will form a nice topping that gets golden as it bakes!
9. Bake:
Place the pan in your preheated oven and bake for 30 to 35 minutes. Keep an eye on it; you want the edges to brown slightly and the top to look set.
10. Cool and Cut:
Once baked, let the bars cool completely in the pan on a wire rack. This is important for cutting clean squares. Once cooled, carefully lift the bars out using the parchment paper and cut them into squares.
11. Serve with a Dusting:
Optionally, dust the top with powdered sugar before serving for that fancy touch!
Enjoy your delicious Raspberry Chocolate Chip Shortbread Bars – a perfect balance of buttery shortbread, tart raspberries, and melty chocolate!
Can I Use Other Fruits Instead of Raspberries?
Absolutely! You can substitute raspberries with other fruits like blueberries, chopped strawberries, or even diced peaches. Just ensure that the fruit you choose complements the flavor and isn’t too watery.
How Should I Store Leftover Bars?
Store any leftover bars 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 wrap them tightly in plastic wrap and place them in a freezer bag.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough in advance and refrigerate it for up to 2 days. Just be sure to let it soften a bit at room temperature before pressing it into the baking pan.
What Should I Do If the Dough Is Too Crumbly?
If your dough seems too crumbly to hold together, try adding a tablespoon of cold water or milk gradually until it comes together. Be careful not to overmix; just enough to make it hold together is perfect!
