Raspberry shortbread bars are nostalgic in the best way — simple ingredients, classic structure, and delightfully addictive. They are easy to make and yet impressive enough to serve and share.
Shortbread is savory is a way that traditional cookies aren’t. That depth comes from butter — and yes, there’s a generous amount here. It’s what creates the tender base and golden crumble topping that make these bars worth every bite.
This recipe is featured in the Barefoot Contessa cookbook, Foolproof. Where the original recipes calls strictly for raspberry, I like to use mixed berry jam becuase I love the layered flavors, but use what you love most. Just make sure it’s jam — not jelly. The texture matters.
Tips for Shortbread Success
Use room temperature butter:If the butter is too cold, the dough won’t come together properly. Softened butter blends smoothly and creates the right shortbread texture.
Use a 9×9 Pan: A true 9×9-inch baking pan gives you the right thickness. Too large and the bars bake thin. Too small and the center won’t set properly. Choose a quality pan that promotes even baking and easy release.
Jam, Not Jelly: Jam contains fruit pulp and sets beautifully as it bakes. Jelly is too thin and can make the bars watery.
Let Them Cool Completely: This is the hardest part because you have to wait to eat them! The bars must cool fully before cutting. Start by cutting a small square in the corner to loosen, then lift and slice cleanly.
Raspberry Crumble Bars
Ingredients
- 1/2 pound 2 sticks unsalted butter, at room temperature
- 3/4 cup sugar
- 1 teaspoon pure vanilla extract
- 2-1/3 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 10 to 12 ounces mixed berry jam or raspberry jam
- 2/3 cup good granola (without dried fruit)
- 1/4 cup sliced almonds
- Confectioners’ sugar
Instructions
- Preheat the oven to 350°F degrees.
- Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla.
- Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball. Turn the dough out on a board. Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about ¼ inch up the sides. Spread with the jam, leaving a ¼-inch border.
- Mix the granola into the remaining dough with your hands. Break the dough into small bits and distribute it on top of the jam, covering most of the surface. Sprinkle the almonds on top.
- Bake the bars for 45 minutes, until lightly browned.
- Cool completely on a cooking rack and cut into 9 or 12 bars. Sprinkle lightly with confectioners’ sugar.
