These Raspberry Chocolate Chip Shortbread bars are a tasty treat! With buttery shortbread, sweet chocolate chips, and tart raspberries, they are hard to resist.
I love how they are crispy on the outside and soft in the middle. Perfect for sharing, but let’s be real, you might want to keep them all to yourself! 😄
Key Ingredients & Substitutions
Unsalted butter: This is essential for a rich flavor and crumbly texture. If you want a lighter option, you can use half unsalted butter and half coconut oil. Just be aware that it might slightly change the taste.
Granulated sugar: This adds sweetness and tenderness. If you’re looking to reduce sugar, you can use coconut sugar or a sugar substitute. Just check the conversion ratios as they can vary between brands.
Fresh raspberries: These bring a delicious tartness. If fresh raspberries aren’t available, frozen ones work as well, but make sure to thaw and drain excess moisture before use to avoid sogginess.
Semisweet chocolate chips: I love semisweet chocolate here, but if you prefer something sweeter, try milk chocolate chips. Dark chocolate chips are great for a richer taste!
How Do You Get the Perfect Shortbread Texture?
Getting the right texture in shortbread is crucial for that melt-in-your-mouth experience. Here are some tips:
- Don’t overmix the dough. Mix just until the flour is incorporated; this helps keep the texture tender.
- Press the dough firmly into the pan. This ensures a solid base that won’t crumble apart when you cut it.
- Keep an eye on baking time. Every oven is different, so check for a light golden color around the edges to know when it’s done.
After baking, let them cool completely! If you cut them too soon, they’ll fall apart. Enjoy making these delightful bars!
Raspberry Chocolate Chip Shortbread Bars
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- 1 cup semisweet chocolate chips
- Powdered sugar, for dusting (optional)
How Much Time Will You Need?
This delicious recipe will take about 15 minutes to prepare and 30-35 minutes to bake, followed by a cooling time. Overall, set aside about 1 hour before these delightful bars are ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your bars bake evenly. While the oven heats up, grab your baking pan!
2. Prepare Your Pan:
Line a 9×9-inch square baking pan with parchment paper, making sure to leave some overhang. This will make it easy to lift the bars out once they’re done.
3. Cream Butter and Sugar:
In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until the mixture is light and fluffy. Then, add in the vanilla extract and mix until combined. This step adds wonderful flavor and lightness to your bars!
4. Combine Dry Ingredients:
In another bowl, whisk together the flour and salt. Gradually add this mixture to the butter mixture, stirring gently until just combined. The dough will be a bit crumbly but should hold together well when pressed.
5. Form the Base Layer:
Press about two-thirds of the shortbread dough evenly into the bottom of your prepared pan. This will form the delicious base for your bars!
6. Add Raspberries and Chocolate:
Evenly sprinkle the fresh raspberries over the dough base, followed by scattering half of the chocolate chips on top. This fruity layer will balance beautifully with the chocolate!
7. Crumble the Topping:
Take the remaining shortbread dough and crumble it over the raspberry and chocolate layer. Add the rest of the chocolate chips on top, gently pressing them into the dough to help them stick.
8. Bake the Bars:
Bake in the preheated oven for about 30-35 minutes or until you see the edges turning a lovely golden brown and the bars are set. Your kitchen will smell amazing!
9. Cool and Cut:
Once they are done baking, take the pan out of the oven and let it cool completely on a wire rack. Once cool, carefully lift the bars out using the parchment paper and cut them into squares or rectangles.
10. Serve and Enjoy:
If you want to make them extra special, dust with powdered sugar before serving. Enjoy your raspberry chocolate chip shortbread bars, packed with sweet and tart flavor in every bite!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can! Just thaw the frozen raspberries and drain any excess moisture before adding them to the recipe. This prevents the bars from becoming soggy during baking.
Can I Substitute Butter with Coconut Oil?
Absolutely! Coconut oil can be a great alternative for a dairy-free option. Just ensure it’s in a solid state (not melted) when mixing, and be aware that it may give a slight coconut flavor to the bars.
How Should I Store the Leftover Bars?
Store the raspberry chocolate chip shortbread bars in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them, where they will last about a week.
Can I Add Nuts to This Recipe?
Yes! Chopped nuts like walnuts or pecans would make a delicious addition. Just be sure to fold them in gently with the chocolate chips for an extra crunch!
