These Raspberry Chocolate Chip Shortbread bars are a tasty treat! Imagine buttery, crumbly shortbread filled with sweet raspberries and chocolate chips—what a combo!
When I make these bars, I can’t resist sneaking bites while they cool. They are perfect for sharing at gatherings or just enjoying with a cup of tea at home!
Key Ingredients & Substitutions
Unsalted Butter: This is essential for flavor and texture. You can use salted butter, just omit the added salt in the recipe. For a dairy-free option, try using coconut oil or a plant-based butter.
Granulated Sugar: The sugar adds sweetness and helps create a tender texture. You can substitute with brown sugar for a deeper flavor or a sugar alternative like coconut sugar for a lower glycemic index.
All-Purpose Flour: This gives the base its structure. If you need a gluten-free option, use a 1:1 gluten-free flour blend, which works nicely in this recipe.
Chocolate Chips: I prefer semisweet chips for that rich flavor. Dark chocolate or milk chocolate chips are great alternatives if you have a different preference or want to adjust sweetness levels.
Fresh Raspberries: Fresh is best for this recipe, but you can use frozen raspberries too. Just make sure to thaw and drain them first to avoid excess moisture.
How Do I Get the Perfect Shortbread Texture?
The right texture is crucial for shortbread bars! You want them buttery and crumbly, not too dense. Here are some tips to achieve this:
- Make sure your butter is softened, but not melted; room temperature is ideal for creaming.
- Beat the butter and sugar together until it’s light and fluffy. This incorporates air into the mixture, making it lighter.
- Don’t overmix the dough once you add the flour. Mix just until combined to keep the shortbread tender.
By following these steps, you’ll achieve a delightful crumbly base that holds together without being tough. Enjoy your baking!
Raspberry Chocolate Chip Shortbread Bars
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 1 cup fresh raspberries
- Powdered sugar, for dusting (optional)
How Much Time Will You Need?
This tasty treat takes about 10 minutes of prep time and 30-35 minutes of baking time. Once it’s completely cooled, you can enjoy it right away. So, set aside around 1 hour for the entire process, including cooling time!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Meanwhile, take a 9×9-inch baking pan and line it with parchment paper or lightly grease it so your bars won’t stick once baked.
2. Cream the Butter and Sugar:
In a large mixing bowl, combine the softened butter and granulated sugar. Use a hand mixer or a wooden spoon to cream them together until the mixture is light, fluffy, and well combined. This step is key for a rich flavor and tender texture!
3. Add Vanilla and Combine Dry Ingredients:
Next, mix in the vanilla extract to the butter and sugar mixture until blended. In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to the wet mixture, stirring until a soft dough forms.
4. Form the Shortbread Crust:
Take about two-thirds of the dough and press it evenly into the bottom of your prepared baking pan. This will be the lovely base for your bars!
5. Add Chocolate Chips and Raspberries:
Now, sprinkle the chocolate chips evenly over the shortbread crust. After that, gently distribute the fresh raspberries on top of the chocolate chips to add a pop of color and flavor.
6. Crumble the Remaining Dough:
With the remaining dough, crumble it over the raspberries and chocolate chips, creating a nice, streusel-like topping. This will give your bars texture and an inviting look!
7. Bake the Bars:
Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the top is golden brown and the edges are firm. You’ll know they’re done when they smell incredible!
8. Cool and Serve:
After baking, remove the pan from the oven and let it cool completely in the pan on a wire rack. This cooling time is important! Once cool, dust with powdered sugar if you’d like, cut into bars, and serve.
Enjoy your delicious Raspberry Chocolate Chip Shortbread Bars packed with a buttery crust, melty chocolate, and juicy raspberries! Perfect for sharing or indulging yourself!
Can I Use Frozen Raspberries Instead of Fresh?
Absolutely! If using frozen raspberries, just make sure to thaw them first and drain any excess liquid. This will help prevent your bars from becoming soggy.
What Can I Substitute for Semisweet Chocolate Chips?
You can easily swap semisweet chocolate chips for dark chocolate, milk chocolate, or even white chocolate chips if you prefer a different flavor. Each option will give a unique twist to the bars!
How Should I Store Leftovers?
Store any leftover bars in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for about a week, or freeze them for up to 3 months. Just make sure to wrap them well to avoid freezer burn!
Can I Make These Bars Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a 1:1 gluten-free flour blend, which works perfectly in this recipe. Just be sure to check that all other ingredients are gluten-free as well!
