These Raspberry Chocolate Chip Shortbread bars are a sweet treat that melt in your mouth! With buttery shortbread, juicy raspberries, and delightful chocolate chips, they’re simply irresistible.
I love making these bars because they remind me of childhood baking days. They’re quick to whip up, and the mix of flavors is always a crowd-pleaser for any occasion!
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter allows you to control the saltiness of the bars. For a dairy-free option, you can use coconut oil or vegan butter, which work well too!
Granulated Sugar: Regular sugar gives these bars a sweet flavor and golden color. If you’re watching sugar intake, try using coconut sugar or a sugar substitute like stevia.
Vanilla Extract: This adds depth to the flavor. If you don’t have vanilla extract, almond extract is a great alternative, just use it sparingly as it’s stronger.
All-Purpose Flour: The main structure of the bars comes from all-purpose flour. For a gluten-free option, you can substitute with a gluten-free flour blend.
Chocolate Chips: I love semisweet chocolate chips in this recipe. Feel free to use dark chocolate or white chocolate for a different twist, or even chopped chocolate bars!
Raspberries: Fresh raspberries burst with flavor. If they’re out of season, frozen berries are fine but ensure they are thawed and drained to avoid excess moisture.
How Can I Get a Perfectly Crumbly Shortbread Texture?
The secret to a crumbly shortbread is all in the mixing method. You want to cream the butter and sugar well, creating air pockets, but don’t overmix the dough once you add the flour.
- Start by creaming the butter and sugar until fluffy to build a nice texture.
- Add the flour and mix gently until just combined. Overmixing develops gluten, which can make the bars tough.
Another tip is to make sure your butter is softened but not melted. This keeps the texture light and crumbly. Enjoy making these delightful bars!
Raspberry Chocolate Chip Shortbread Bars
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup fresh raspberries (or frozen, but thawed and drained)
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 35-40 minutes to bake. Don’t forget to let them cool completely before cutting! All in all, you’ll need about an hour to enjoy these delicious treats once they’re out of the oven.
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper for easy removal later, or lightly grease it if you prefer.
2. Creaming the Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until it’s light and fluffy. This should take about 3-5 minutes. Add in the vanilla extract and mix until combined.
3. Mixing the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour and salt. This ensures that the salt is evenly distributed throughout the flour.
4. Forming the Dough:
Gradually add the flour mixture to the butter mixture while beating on low speed. Mix until just combined, and a dough forms. Be careful not to overmix!
5. Creating the Shortbread Base:
Take about two-thirds of the dough and press it evenly into the bottom of the prepared baking pan. This will form the shortbread crust of your bars.
6. Adding the Goodies:
Now it’s time for the fun part! Evenly sprinkle the chocolate chips and raspberries over the crust. Make sure to spread them out for the best bite!
7. Crumbling the Top Layer:
Take the remaining dough and crumble it over the chocolate chips and raspberries. This will create a lovely texture on top of your bars.
8. Baking Time:
Place the pan in the preheated oven and bake for 35-40 minutes. You’ll know they’re done when the top is lightly golden and the shortbread is set to the touch.
9. Cooling:
Once baked, remove the pan from the oven and let it cool completely in the pan on a cooling rack. This step is important to get clean cuts!
10. Serving:
Once cooled, dust with powdered sugar if you’d like a little extra sweetness. Cut into bars and serve up this delightful treat!
Enjoy every bite of your Raspberry Chocolate Chip Shortbread Bars, with the perfect blend of buttery shortbread, tangy raspberries, and rich chocolate! Happy baking!
Can I Use Frozen Raspberries in This Recipe?
Absolutely! If you’re using frozen raspberries, just make sure to thaw and drain them first to prevent excess moisture in your bars. Gently pat them dry with a paper towel if needed.
Can I Make These Bars Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a gluten-free flour blend. Just make sure the blend contains xanthan gum or add a small amount yourself to help with texture.
How Do I Store Leftover Bars?
Store any leftover bars in an airtight container at room temperature for up to 3 days. If you need to keep them longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Just make sure to wrap them well to prevent freezer burn!
What’s the Best Way to Serve These Bars?
These bars are delicious served at room temperature, but you can also warm them slightly in the microwave for a gooey treat! They pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.
