Raspberry Shortbread Bars
Soft and buttery raspberry shortbread bars feature a shortbread crust, fresh raspberry filling, and lots of buttery crumbs baked on top.
Servings 9 bars
Calories 279kcal
Ingredients
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1-1/2 teaspoons vanilla extract
- 1-3/4 cups all-purpose flour (spooned and leveled)
- 1/2 teaspoon kosher salt
- 3/4 cup fresh or frozen raspberries
- 1 tablespoon honey
- 1 teaspoon cornstarch
- 1 teaspoon lemon juice
- 1/2 cup raspberry jam
Instructions
- Preheat oven to 350F. Line a 9-inch square baking dish with parchment paper and set aside.
- Place butter and sugar in the bowl of a large stand mixer, fitted with a paddle attachment OR in a large mixing bowl with a wooden spoon. Mix on medium speed or by hand until creamy, about 2 minutes.
- Mix vanilla, flour, and salt into butter mixture until dough is in big soft crumbs. Set aside 1 cup crumbs and pat remaining crumbs evenly in the bottom of prepared pan.
- In a small bowl, combine raspberries, honey, cornstarch, and lemon juice. Spread raspberry jam evenly over crust in pan and top with raspberry mixture. Sprinkle reserved crumbs on top.
- Bake shortbread bars at 350F 35-40 minutes until edges are a light golden brown and filling is bubbly.
- Allow bars to cool completely on a wire cooling rack before slicing into bars and serving. Enjoy!
Notes
Storing Instructions
Store bars in an airtight container up to 4 days. Bars may also be frozen up to 2 months.
Nutrition
Serving: 1 bar | Calories: 279kcal | Carbohydrates: 36g | Protein: 1g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 138mg | Potassium: 40mg | Fiber: 1g | Sugar: 28g | Vitamin A: 476IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 0.3mg