These Raspberry Chocolate Chip Shortbread bars are a sweet treat with a buttery base, juicy raspberries, and delicious chocolate chips. They are perfect for sharing or enjoying all by yourself!
Just imagine biting into one and getting a burst of berry goodness! 😍 I love making these bars ahead of time for parties—they are always a hit and super easy to whip up!
Key Ingredients & Substitutions
Unsalted Butter: This is key for creating a rich shortbread flavor. If you need a substitute, coconut oil or vegan butter can work, but may alter the taste slightly.
Powdered Sugar: It gives the bars a sweet and melt-in-your-mouth texture. You can use regular granulated sugar, but the bars may have a slightly gritty texture.
All-Purpose Flour: Standard for this recipe, but you can substitute with a gluten-free flour blend if needed. Just make sure it’s a 1:1 blend for the best results.
Raspberries: Fresh raspberries are ideal, but if you can’t find them, frozen ones will do! Just thaw and drain excess liquid to avoid a soggy base.
Chocolate Chips: Semi-sweet is great, but you can switch to dark, milk, or even white chocolate for a different twist. For a healthier option, try dark chocolate chips.
How Do I Create the Perfect Crumbly Shortbread Base?
The shortbread base is crucial for the structure and texture of these bars. Here’s how to get it just right:
- Start with softened butter to ensure it’s easy to cream with the sugar. It should feel slightly warm, but not melted.
- Mix the butter and powdered sugar until fluffy, which adds air and lightness to your bars.
- Add flour gradually to prevent a messy kitchen. Mix until just combined to keep the dough crumbly.
- When pressing the dough into the pan, make sure it’s even. This helps it bake uniformly.
These techniques will help you achieve buttery, delicious shortbread that’s the perfect foundation for your juicy raspberry and chocolate layers!
How to Make Raspberry Chocolate Chip Shortbread Bars
Ingredients You’ll Need:
- 1 cup (225g) unsalted butter, softened
- 3/4 cup (90g) powdered sugar
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 1 cup semi-sweet chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 30-35 minutes to bake. You’ll want to let the bars cool completely afterward, which might take about 30 minutes to an hour. So overall, plan for about 1 hour and 15 minutes including cooling time!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start 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 easily once they’re baked!
2. Cream the Butter and Sugar:
In a large bowl, use a mixer to cream the softened butter and powdered sugar together until the mixture is light and fluffy. This will take about 2-3 minutes. Then, add the vanilla extract and mix again until combined.
3. Combine Dry Ingredients:
Now, gradually add the all-purpose flour and salt to your butter mixture. Mix until everything is just combined. The dough will look slightly crumbly but should come together when pressed with your fingers.
4. Form the Shortbread Base:
Press about two-thirds of the dough evenly into the bottom of your prepared baking pan. This is your shortbread base, so make it as even as possible!
5. Layer the Raspberries and Chocolate Chips:
Next, sprinkle the fresh raspberries evenly over the shortbread base. Then, scatter the chocolate chips on top of the raspberries for a sweet, chocolatey flavor.
6. Add the Crumbly Topping:
Take the remaining dough and crumble it evenly over the top of the raspberries and chocolate. This will create a lovely crumbly topping once baked.
7. Bake the Bars:
Pop the pan into your preheated oven and bake for 30-35 minutes. You’re looking for a lightly golden top that feels set to the touch. The kitchen will smell amazing!
8. Cool and Cut:
After baking, remove the pan from the oven and allow it to cool completely on a wire rack. This will take about 30 minutes to an hour. Once cool, lift the bars out of the pan using the parchment paper and cut them into squares.
9. Serve and Enjoy:
These Raspberry Chocolate Chip Shortbread Bars are perfect with a glass of milk or your favorite beverage. Enjoy the blend of buttery shortbread, tangy raspberries, and sweet chocolate!
Happy baking! 🥳
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can! Just make sure to thaw them and drain any excess moisture to prevent a soggy base. Frozen raspberries can be just as delicious, but they may break down more during baking.
How Should I Store Leftover Bars?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them, where they should last up to a week. Just be sure to separate layers with parchment paper to prevent sticking!
Can I Substitute the Chocolate Chips?
Absolutely! If you prefer, you can use dark chocolate, milk chocolate, or even white chocolate chips. Alternatively, chopped chocolate bars work well too for a fancier touch.
How Do I Know When the Bars Are Done Baking?
The bars are ready when the top is lightly golden and feels set to the touch. You can also check by inserting a toothpick in the center; it should come out with a few moist crumbs but not wet batter.