Raspberry white chocolate shortbread bars combine crisp, buttery shortbread cookie dough with bright raspberry jam and creamy white chocolate chips for an easy, elegant cookie bar that’s perfect for sharing.
I love baking because it produces delicious results, but I also appreciate recipes that minimize cleanup. These raspberry white chocolate shortbread bars are a single-bowl recipe and can be baked in a foil-lined pan so you’ll have almost no washing to do. The method is straightforward and forgiving, making it a great choice for busy bakers and beginners alike.
How to make raspberry white chocolate shortbread bars
Start by lining a 9×9-inch baking pan with nonstick aluminum foil or butter regular foil so the bars release easily. In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 cup sugar, and 1/2 teaspoon salt. Add 1 cup softened unsalted butter, 1 large egg, and 1/2 teaspoon almond extract. Cut or rub the butter into the dry ingredients with a pastry blender, fork, or your fingers until the mixture becomes crumbly.
Press about half of the dough into the bottom of the prepared pan to form an even layer. Spread 3/4 cup seedless red raspberry jam over the shortbread, leaving a small border (about 1 cm) around the edge so the jam won’t adhere to the foil. Sprinkle 1/2 cup white chocolate chips evenly over the jam. If you plan to drizzle melted white chocolate on top after baking, reserve half of the chips for melting so you can drizzle; otherwise use the full amount in the bars. Crumble the remaining shortbread dough over the top in an even layer and bake until golden.
Why these jam bars are irresistible
- They balance sweetness with a pleasant tartness from the raspberry jam.
- The texture is both crisp and slightly chewy where the jam meets the shortbread.
- The fruity jam and creamy white chocolate make a refined, comforting flavor pairing.
These bars are simple to prepare and yield a bakery-quality treat that travels well and stores nicely. Serve them at brunch, pack them for a picnic, or keep them on the counter for a sweet everyday indulgence. If you try the recipe, feedback and photos are always welcome—baker-to-baker thoughts help refine techniques and inspire variations.
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
- Preheat the oven to 350°F (175°C). Line a 9 x 9-inch baking dish with nonstick aluminum foil; if you use regular foil, butter the inside so bars release easily.
- In a medium bowl, stir together flour, sugar, and salt. Add softened butter, egg, and almond extract. Cut the butter into the dry ingredients with a pastry blender, fork, or your hands until the mixture is crumbly.
- Divide the dough in half. Press half the dough evenly into the bottom of the prepared pan. Spread raspberry jam evenly over the shortbread, leaving a small border around the edges.
- Sprinkle white chocolate chips over the jam. If you plan to drizzle white chocolate on top after baking, reserve half the chips for melting later. Crumble the remaining shortbread dough over the top.
- Bake at 350°F for 35–40 minutes, or until the top is golden brown. Transfer to a wire rack and cool completely before cutting into bars.
- Optional: Melt reserved white chocolate chips in short intervals in the microwave at 50% power until smooth, then drizzle over cooled bars and allow to set.
Nutrition
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You might also enjoy Chocolate Revel Bars for another indulgent bar-style treat.
