Decadent Raspberry White Chocolate Shortbread Bars: An Easy, One-Bowl Delight
Indulge in the heavenly combination of buttery, sweet, and crisp shortbread cookie dough, luscious raspberry jam, and creamy white chocolate chips with our Raspberry White Chocolate Shortbread Bars. This easy-to-follow recipe creates a cookie bar that’s not only incredibly simple to make but also looks and tastes utterly decadent, perfect for any occasion!
The Joy of Easy Baking and Minimal Cleanup
Let’s be real: while the passion for baking and cooking runs deep, the enthusiasm for doing dishes often doesn’t. That’s precisely why I’m a huge fan of recipes that strategically use parchment paper or aluminum foil. Imagine the bliss of baking up a storm and then, ta-da! Your baking dish is still sparkling clean. If only this magical technique could be applied to other areas of life, things would be so much simpler, wouldn’t they?
The good news? This philosophy is at the heart of these delightful raspberry white chocolate shortbread bars. With this recipe, you’ll tackle the entire preparation in just one mixing bowl! Yes, you read that right – a fantastic one-bowl recipe, and even better, no electric mixer is required. This means less equipment, less mess, and more time to enjoy your scrumptious creation. (A quick note: if you’re aiming for that extra touch of a white chocolate drizzle on top, you’ll need a second small bowl for melting. But honestly, I encourage you to embrace simplicity and skip the drizzle for a truly one-bowl experience. Why complicate things when deliciousness is already guaranteed?)
Crafting Your Raspberry White Chocolate Shortbread Bars: A Simple Guide
Preparing the Pan and Dough Base
The journey to these amazing bars begins with thoughtful preparation. First, preheat your oven to 350°F (175°C). Then, line a 9×9 inch square baking pan with high-quality nonstick aluminum foil. If you’re using regular aluminum foil, ensure you generously butter the inside surface to prevent sticking – this is crucial for easy removal later.
Mixing the Perfect Shortbread
In your single mixing bowl, combine the all-purpose flour, granulated sugar, and a pinch of salt. Give these dry ingredients a light stir to ensure they’re well-distributed. Next, introduce the softened unsalted butter (room temperature is key for a tender crumb), a large egg, and a hint of almond extract for an extra layer of flavor. You have a few options for combining these ingredients: use a pastry blender, a sturdy fork, or even your clean hands. Mixing by hand can be quite satisfying and, as an added bonus, reduces the need for extra utensils! Continue mixing until the mixture transforms into a beautiful, crumbly dough – this texture is exactly what we’re looking for to create the signature shortbread layers.
Layering for Perfection
Now for the assembly! Divide your crumbly dough into two halves. Press one half evenly into the bottom of your prepared pan, forming a solid base. Next, spoon ¾ cup of seedless red raspberry jam over this shortbread base. Be sure to leave a small border, about a centimeter, from the edge of the pan. This prevents the jam from bubbling over and sticking to the foil during baking, ensuring a clean release. If you’ve decided to forgo the white chocolate drizzle, sprinkle all ½ cup of white chocolate chips evenly over the jam. If you plan to drizzle later, use only half the chips (¼ cup) in this layer and reserve the rest. Finally, take the remaining shortbread dough and crumble it gently over the top of the jam and chocolate chip layer. This creates a beautiful, rustic, and crumbly topping that will bake up golden brown and delicious.
Baking and Cooling
Place your layered shortbread bars in the preheated oven and bake for 35-40 minutes, or until the top is a lovely golden brown. The aroma filling your kitchen will be irresistible! Once baked, remove the pan from the oven and transfer it to a wire rack to cool completely. This step is crucial for achieving clean cuts and allowing the shortbread to firm up properly. Patience is a virtue here; resisting the urge to cut into them warm is challenging, but worth it for perfectly structured bars.
If you opted for the white chocolate drizzle, now’s the time! In a separate small, microwave-safe bowl, heat your reserved ¼ cup white chocolate chips at 50% power in 30-second intervals, stirring after each, until melted and smooth. Drizzle the melted white chocolate artfully over the cooled bars and let it set until firm before slicing and serving.
Why These Raspberry Shortbread Bars Are a Must-Try
These jam bars pack so much flavor and texture into a small package.
- They offer a delightful balance of sweet shortbread and tart raspberry jam, creating an exciting contrast with every bite.
- You’ll experience a wonderful interplay of textures – the crispy edges of the shortbread, the chewy center, and the tender melt-in-your-mouth crumb.
- The vibrant fruity notes of raspberry are perfectly complemented by the creamy, sweet richness of white chocolate, making for an unforgettable flavor profile.
Tips for Baking Perfect Shortbread Bars
- Use Room Temperature Butter: Softened butter creams beautifully and incorporates more easily into the dry ingredients, resulting in a tender, consistent dough. If your butter is too cold, it will be hard to mix; if too warm, the dough might be greasy.
- Don’t Overmix the Dough: Shortbread is known for its delicate, melt-in-your-mouth texture. Overmixing can develop the gluten in the flour, leading to a tougher bar. Mix just until crumbs form and come together when pressed.
- Quality Ingredients Matter: Since there are so few ingredients, the quality of each shines through. Use good butter, a high-quality jam, and decent white chocolate chips for the best flavor.
- Seedless Jam is Preferred: While any raspberry jam will work, seedless jam provides a smoother, more pleasant texture in these bars.
- Cool Completely: This cannot be stressed enough! Warm bars will be crumbly and difficult to cut neatly. Allow them to cool fully on a wire rack before slicing for clean, perfect squares.
Serving and Storage Suggestions
These raspberry white chocolate shortbread bars are incredibly versatile. They make a fantastic addition to a dessert platter, a lovely treat with your afternoon coffee or tea, or a delightful snack anytime you need a little pick-me-up.
Store the cooled and cut bars in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze them for up to 2-3 months. Simply thaw at room temperature before serving.
Raspberry White Chocolate Shortbread Bars
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Ingredients
- 2 1/4 cup all purpose flour
- 1 cup sugar
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened to room temperature)
- 1 large egg
- 1/2 teaspoon almond extract
- 3/4 cup seedless red raspberry jam
- 1/2 cup white chocolate chips
Instructions
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Preheat the oven to 350 degrees F (175 C). Line a 9 x 9 square baking dish with nonstick aluminum foil. If using regular aluminum foil, butter the inside of the foil well to prevent sticking.
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In a medium mixing bowl, add the flour, sugar, and salt. Stir lightly to combine. Add the softened butter, egg, and almond extract. Combine by cutting in the ingredients with a pastry blender, a sturdy fork, or even your clean hands. Mix until the mixture is crumbly and holds together when pressed.
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Divide the dough in half. Press half of the dough evenly and firmly into the bottom of the prepared pan, creating a solid base. Next, spread the raspberry jam evenly over the shortbread, making sure to leave about a 1-centimeter (1/2-inch) border around the edges to prevent the jam from baking onto the foil.
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Sprinkle the white chocolate chips over the jam layer. (If you plan to add a white chocolate drizzle after baking, only use half of the chips for this step and reserve the remaining 1/4 cup for later). Then, crumble the remaining half of the shortbread dough evenly over the top of the jam and chocolate chips.
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Bake at 350 degrees F (175 C) for 35-40 minutes, or until the top is beautifully golden brown. Remove the pan to a wire rack and allow the bars to cool completely before attempting to cut them. This ensures clean, firm slices.
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Optional Drizzle: If you reserved white chocolate chips for a drizzle, heat the remaining 1/4 cup white chocolate chips in a small microwave-safe bowl at 50% power for 30-second intervals, stirring after each, until fully melted and smooth. Drizzle the melted white chocolate artistically over the cooled bars and allow it to set and firm up before slicing and serving.
Nutrition
Share Your Creations!
I’m always thrilled to see what you’re baking! If you decide to make these wonderfully easy and incredibly delicious raspberry white chocolate shortbread bars, please be sure to leave a review, a comment below, or tag me on your social media. Your feedback and photos mean the world to me, and I love connecting with fellow bakers. Happy baking!
Looking for More Delicious Bar Recipes?
You might also like these Chocolate Revel Bars. They offer a different but equally delightful texture and flavor experience!