Raspberry Bars (with Shortbread, Jam, + Chocolate)

Raspberry Bars (with Shortbread, Jam, + Chocolate)

Raspberry Bars are easy to make with simple ingredients, layering a shortbread crust with raspberry jam, chocolate chips, and an additional shortbread crumble for decadent and delicious cookie bars!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 450kcal

Author Samantha Skaggs

Equipment

Ingredients

2 ½ cups all-purpose flour
1 cup sugar
¾ cup finely chopped pecans
¼ teaspoon salt
1 egg beaten
1 cup (2 sticks) cold unsalted butter diced
12 ounces seedless raspberry jam
2 cups semisweet chocolate chips

Instructions

Preheat oven to 350°F. Generously grease a 9- by 13-inch baking pan with butter or coat with nonstick cooking spray.
In a large bowl, combine flour, sugar, pecans, and salt. Stir in egg. Using a pastry cutter or fork, cut in cold butter until mixture resembles coarse crumbs. Measure out 1 ½ cups of crumbs and set aside. Evenly press remaining crumbs into the bottom of the pan.
Spoon the jam onto the crust and spread it into a thin, even layer. Sprinkle jam with chocolate chips followed by reserved shortbread crumbs.
Bake for 40 to 45 minutes or until crumbs are starting to turn light golden brown. Remove pan to a wire rack and allow to cool completely before cutting into 16 bars.

Video

Notes

Feel free to change up the flavors of these Raspberry Bars. A few ideas: strawberry preserves + milk chocolate chips, apricot jam + white chocolate chips, apple butter + butterscotch chips, lemon curd + white chocolate chips, grape jelly + peanut butter chips...the possibilities are endless!
STORAGE: Once completely cool, Raspberry Bars may be stored in an airtight container at room temperature for up to 5 days. After that, transfer to the refrigerator for up to another week. These bars may also be frozen (with layers of bars separated by wax or parchment paper) in a freezer-safe container for up to 3 months.

Nutrition