I did not realize how much I loved raspberries.
Y’all, I am not kidding. I truly had no clue how much I loved raspberries until I made these Raspberry Shortbread Bars. Not only are they simple to make, but the tartness of the raspberry jam is the key ingredient. It is the perfect addition to the shortbread that I did not know it needed.
I am not kidding when I say these are really good.
I know y’all are all thinking “Okay already! You said they were good.” I have to reiterate this for many reasons. One of these is that there are many that are not big fans of raspberry. My mother in-law is one of these people that would turn down anything with the word raspberries in it. I deep down knew that these bars were good and did not have the usual super tart-sour taste of raspberries.
I brought her some of these bars WITHOUT telling her the name. I just referred to them as some shortbread bars that I wanted to try out. You know what? She gave them a try. You know what else? She loved them! She asked my right away how did I make them and that she wanted the recipe. I giggled to myself as I let her in on my little secret.
The perfect dessert for the holidays.
When she realized that these shortbread bars were indeed raspberry shortbread bars, her jaw dropped. She could not believe it. If you are one to always turn raspberry treats away, then this is your opportunity to give them a try. What is even better is that these are a beautiful dessert for the holidays. The colors of these bars, with the burgundy colored jam sandwiched in between the shortbread cookie and then topped with the white powdered sugar gives my holiday vibes.
More holiday recipes:
https://www.thesproutingminds.com/poached-pears-in-white-wine-with-toffee-dessert/ https://www.thesproutingminds.com/christmas-peanut-butter-balls/ https://www.thesproutingminds.com/mm-oatmeal-cookies-createmycookbook/
I plan to serve these up on Christmas Eve and even contemplating gifting them! Yep. I love this recipe that much. Let’s get to that recipe!
- 1 cup of butter, softened
- 2 1/2 cups of all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup of Crofter's Seedless Raspberry Spread
- 1/4 cup of powdered sugar
- Preheat the oven to 350. While the oven is preheating, line a 13x9 baking dish with parchment paper.
- In a large mixing bowl, add the butter, granulated sugar, flour. Mix well. Add the vanilla extract and mix well.
- Mixture will be crumbly. You will know that it is ready when you are able to pinch the dough mixture and it sticks together.
- Pour half of the crumble mix into the bottom of your lined baking dish. Press firmly with the palm of your hand until it is firmly pressed into the dish.
- Next, spread the raspberry spread on top of the bottom layer of the bars. Do this carefully because the bottom layer is going to want to stick and come back up with the spread.
- Sprinkle the remaining crumb mixture on top of the the raspberry spread. Only evenly spread it out. DO NOT PRESS DOWN. This will change your entire bars.
- Bake for 30-32 minutes or until lightly browned. Remove from the oven and allow to fully cool before cutting.
- Once fully cooled, cut into bars and generously sprinkle with powdered sugar.
- Store in an air tight container at room temp or in refrigerator for a longer time.
Raspberries for the holidays.
I hope you all enjoy these Raspberry Shortbread Bars as much as we do! They are the perfect addition to your holiday dessert menu. Are you normally a fan of raspberries?