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Buttery Raspberry Shortbread Bars

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These buttery raspberry shortbread bars feature a crumbly, golden shortbread crust, a tart raspberry filling brightened with lemon zest, and a smooth white chocolate drizzle, perfect for easy homemade treats.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (240g) all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups (300g) fresh or frozen raspberries, thawed and drained if frozen
  • 1/2 cup (100g) granulated sugar
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 teaspoon lemon zest (optional)
  • 1 tablespoon cornstarch
  • 4 ounces (115g) white chocolate chips or chopped white chocolate
  • 1 teaspoon vegetable oil or coconut oil

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving overhang for easy removal.
  2. In a large bowl, cream together softened butter and granulated sugar using a mixer or wooden spoon until light and fluffy, about 3-4 minutes. Mix in vanilla extract.
  3. Sift flour and salt together, then gradually add to butter mixture. Mix just until combined; dough should be soft but not sticky. Add a teaspoon of cold water if too crumbly.
  4. Press dough evenly into the prepared pan, covering all corners. Use a flat-bottomed glass or measuring cup for firm, even pressure.
  5. Bake crust for 18-22 minutes until edges are golden and center is set but not browned. Remove and cool slightly.
  6. In a small saucepan, combine raspberries, sugar, lemon juice, lemon zest, and cornstarch. Heat over medium, stirring frequently until mixture thickens and bubbles, about 5-7 minutes. Remove from heat and cool a few minutes.
  7. Spread raspberry filling evenly over warm shortbread crust. Return pan to oven and bake for another 12-15 minutes until filling is bubbling and set.
  8. Cool bars completely on a wire rack for at least 1 hour before drizzling white chocolate.
  9. Melt white chocolate and oil in a microwave-safe bowl in 20-second bursts, stirring until smooth and pourable, or use a double boiler.
  10. Drizzle melted white chocolate over bars in thin lines using a spoon or piping bag. Let set at room temperature or refrigerate for 10 minutes for quicker setting.
  11. Use parchment overhang to lift bars from pan. Cut into squares or rectangles with a sharp knife, wiping knife between slices for clean cuts.

Notes

Use softened butter for best creaming results. Thaw and drain frozen raspberries to avoid soggy bars. Do not overmix dough to prevent toughness. Use parchment paper to prevent sticking. Adjust white chocolate drizzle consistency with oil for a perfect pourable texture. Cool bars completely before drizzling chocolate to prevent melting. Variations include using gluten-free flour, dairy-free butter and chocolate, or swapping berries.

Nutrition

Keywords: raspberry shortbread bars, white chocolate drizzle, easy homemade treats, buttery shortbread, raspberry dessert bars

Find it online: https://dahliadishes.com/buttery-raspberry-shortbread-bars-recipe-perfect-for-easy-homemade-treats/