Raspberry and Chocolate Shortbread Bars
These raspberry and chocolate shortbread bars comprise a layer of buttery shortbread, rich chocolate fudge, tart raspberry jam, dark chocolate, nuts and shortbread crumble. A decadent treat that can be enjoyed all year around.
I could start by telling you how I’ve made this for years now, through school and college. How this recipe was my way of making something slightly more complex than a regular cookie or brownie, when I really felt like procrastinating. I could tell you about how I’ve made these for many gatherings, with much success. How this recipe is an illustration of comfort food. But in order for you to see it the way I do, you’ll have to try it yourself.
There’s nothing to dislike about this raspberry and chocolate shortbread bars recipe. They’re great. In every. Possible. Way.
A crisp, buttery shortbread crust, lathered with a soft chocolate fudge layer, which is balanced out by luscious raspberry jam, finished with a layer of crunchy nuts, dark chocolate and more shortbread to seal the deal. Perfection. Richness. Decadence. Dessert.
I wanted to post these chocolate raspberry shortbread bars as a back-to-school recipe, because it cuts beautifully, making it perfect for bake sales alongside brownies, cookies and the likes, but also as a lunchbox treat. This raspberry and chocolate shortbread bars recipe can do it all!
There’s a few things to keep in mind for these shortbread bars:
- This recipe can be made as a tart for something a little more sophisticated.
- Brown sugar gives the crust a richer flavour.
- Nuts are delicious in this recipe, they help counter the sweetness. I like walnuts, use whatever nut you fancy, and be generous.
- The layer of fudge is made with sweetened condensed milk, so use a nice dark chocolate to go with it. Otherwise it will be too sweet.
- I like raspberry jam, but strawberry also works fine, use something you like, and use a jam that isn’t too sweet. Be generous with the jam, it counters the fudge layer well.
- Make sure to refrigerate these shortbread bars before cutting, so that you get nice, clean cuts.
And finally, enjoy!
Raspberry and Chocolate Shortbread Bars
Ingredients
For the shortbread layer:
- 225 g (1 cup) butter, softened
- 100 g (1/2 cup) brown sugar, both, light and dark work, I use Demerara.
- 1/2 tsp salt
- 1 tsp vanilla extract
- 275 g (2 cups) all-purpose flour
For the chocolate layer:
- 250 g (8 oz) dark chocolate, at least 70% cacao solids, roughly chopped
- 397 g (1 and 1/4 cup) sweetened condensed milk, 1 can
- 1 tsp instant espresso powder, optional, brings out the flavour of the chocolate
- 1/2 tsp salt
For the topping:
- 50 g (1/2 cup) walnuts , roughly chopped, plus more if you like
- 100 g (2/3 cup) dark chocolate, at least 55% cacao solids, roughly chopped
- 175 mL (3/4 cup) good quality raspberry jam, plus more if you like
Instructions
- Begin by preheating the oven to 180 C or 350 F and grease a 20x30 cm (9x13) inch pan with butter, then line it with parchment paper, to ensure minimal sticking.
To make the shortbread layer:
- Combine the softened butter, brown sugar, salt and vanilla extract, mixing till creamy. You can use an electric mixer to do this, but I like to use a wooden spoon. If the butter is soft, this is very easy to do with your hands instead of a machine.
- Gradually add in the flour, until you're left with a thick mass.
- press around three-quarters of the mixture onto the prepared pan to cover the entirety of the base, and very slightly up the sides, reserving the remaining mixture for the topping (this reserved quantity should equal around a cup).
- Bake for about 13-15 minutes or until the edges are just beginning to brown, then set aside and let the crust cool while you prepare the filling.
To make the chocolate layer:
- To a large, microwave-safe bowl, add the chocolate, sweetened condensed milk, instant espresso powder and salt.
- Microwave the mixture stirring every 30 seconds or so, or until smooth. It should be quite thick.
- If you don't have a microwave, place the bowl over a small pot of hot water on the stovetop, making sure the bowl does not touch the water (a double boiler), then stir until completely melted.
- Spread the chocolate layer over the shortbread, as evenly as possible.
For the topping:
- Sprinkle atop the nuts and chocolate, distributing them as evenly as possible.
- Crumble the remaining shortbread dough that you had set aside in Step 4, as evenly as possible.
- Finally, drizzle atop the raspberry jam. I like to stir it slightly before drizzling so that it loosens up a bit.
- Bake the bars at 180 C for 35-40 minutes, or until you can see that shortbread on the top beginning to brown, the let it cool completely, it will take an hour or so. I actually like to chill these overnight in the fridge. That ensures nice, clean cuts, so if you need to transport these the chilling makes them a bit more solid.
- Gently remove the parchment from the dish, peeling it from the edges, and cut into small squares. A little goes a long way over here- these are rather decadent.
Video
Notes
