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Easy Raspberry Shortbread Bars Recipe

A close-up view of a single, thick raspberry shortbread bars slice held in a hand, showing the crumbly topping and bright red filling.
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Make bakery style raspberry bars with this simple recipe for buttery shortbread crust dessert squares. These from scratch shortbread bars feature a soft, jammy raspberry filling between a crumbly base and topping.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup raspberry jam (high quality recommended)
  • 1 teaspoon lemon zest (optional, for brighter flavor)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This creates the base for your buttery shortbread crust.
  3. Gradually mix in the flour and salt until the mixture forms coarse crumbs. Do not overmix.
  4. Press two-thirds (about 1 1/3 cups) of the crumb mixture evenly into the bottom of the prepared pan to form the shortbread base.
  5. Spread the raspberry jam evenly over the shortbread base. If using, sprinkle the lemon zest over the jam layer.
  6. Crumble the remaining one-third of the shortbread mixture evenly over the jam layer to create the topping.
  7. Bake for 30 to 35 minutes, or until the topping is lightly golden brown and the edges are set.
  8. Remove the pan from the oven and let the bars cool completely in the pan on a wire rack. Cooling is important for clean cuts.
  9. Once fully cooled, use the parchment paper overhang to lift the bars from the pan. Cut into 16 squares.

Notes

  • For the best texture, chill the bars for at least one hour after they cool to room temperature before slicing.
  • If you prefer a softer filling, use a slightly runnier jam or mix 1 tablespoon of cornstarch into the jam before spreading.
  • These make ahead fruit bars store well in an airtight container at room temperature for up to four days.

Nutrition

Find it online: https://cookingzenith.com/raspberry-shortbread-bars-recipe/