Description
🍓🍫🍪 Buttery shortbread meets raspberry jam and white chocolate perfection! These Raspberry Shortbread Cookie Bars are a show-stopping treat you’ll want to bake again and again.
Each bar features a soft, melt-in-your-mouth shortbread base layered with sweet raspberry jam, real berries, and a beautiful white chocolate drizzle. They’re perfect for tea parties, holiday platters, or edible gifts!
Ingredients
Shortbread Base
• 1 cup (2 sticks) unsalted butter, softened
• ½ cup granulated sugar
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• ¼ tsp salt
Raspberry Layer
• ¾ cup raspberry jam (preferably seedless)
• 1 cup fresh raspberries
White Chocolate Drizzle
• ½ cup white chocolate chips or chopped white chocolate
• 1 tsp coconut oil or vegetable oil (optional, for smoothness)
Instructions
1️⃣ Preheat & Prepare Pan
Preheat oven to 350°F (175°C). Line an 8×8 or 9×9 inch baking pan with parchment paper, leaving overhang for lifting later.
2️⃣ Make the Shortbread Dough
Cream the butter and sugar until light and fluffy (2–3 minutes). Add vanilla. Mix in flour and salt until a soft dough forms.
3️⃣ Press & Parbake
Press ⅔ of the dough evenly into the pan. Bake for 12–15 minutes, or until lightly golden.
4️⃣ Add Raspberry Filling
Spread raspberry jam evenly over the baked crust. Lightly press fresh raspberries into the jam layer.
5️⃣ Top & Bake Again
Crumble the remaining dough over the top. Bake another 20–25 minutes, until the topping is golden and the raspberry layer is bubbly.
6️⃣ Cool & Drizzle
Let cool completely. Melt white chocolate (with oil, if using) in 15-second microwave bursts. Stir until smooth and drizzle over bars.
7️⃣ Slice & Serve
Once chocolate sets, lift bars out using parchment and slice into squares. Top with extra fresh raspberries if desired!
Notes
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Jam Tips: Use seedless raspberry jam for a smoother texture. If using homemade jam, make sure it’s thick and not too runny.
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Fresh or Frozen Berries: You can use frozen raspberries in place of fresh—just add them straight from the freezer to avoid excess moisture.
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Shortbread Consistency: If your dough is too sticky to handle, chill it for 10–15 minutes. If it’s too dry, add 1 tsp of milk or softened butter.
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White Chocolate Drizzle: For smoother drizzle, melt white chocolate with 1 tsp coconut or vegetable oil. Use a piping bag or spoon to control the flow.
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Make Ahead: Bars can be made 1–2 days ahead. Drizzle white chocolate just before serving for best appearance.
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Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 7. Freeze (undrizzled) for up to 2 months.
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Cutting Tip: For cleaner cuts, chill the bars for 15–30 minutes after adding the drizzle, then slice with a sharp knife.
- Prep Time: 15 minutes
- Cook Time: 35 minutes+ Cooling/Rest Time: 45 minutes (optional, not counted in total)
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (based on 16 bars per 8×8 pan)
- Calories: 230 kcal
- Sugar: 14 g
- Sodium: 55 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
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