The Best Shortbread Raspberry Chocolate Bars Recipe

This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!

Sharing is caring!

Jump to Recipe

These fresh raspberry chocolate bars with a shortbread base are an easy treat to whip up and enjoy with your sweetie this Valentine’s Day. 

Related: raspberry donuts

Raspberry chocolate bars Pinterest pin.

Valentine’s Day is the holiday known for celebrating love with cards, gifts, flowers, and chocolate. These raspberry chocolate bars will have you covered in the chocolate department!

Why You’ll Love this Recipe

The rich, velvety chocolate complements the vibrant burst of real raspberries, creating a wonderful sweet treat. These bars offer the perfect balance of sweetness and acidity, making them an irresistible choice for those who appreciate the pairing of tart berries and chocolate in a convenient and delicious handheld form. 

The buttery shortbread crust enhances this well-balanced delight. The perfect blend of salty and sweet is what makes it truly special!

Also, don’t you love how raspberries look like small hearts? That’s why we chose them to be a key part of this raspberry chocolate bars recipe and everyone knows that they pair best with chocolate!

Closeup image of fresh raspberries.

Ingredients You’ll Need

Below are the ingredients that you’ll want to gather ahead of time:

  • All-purpose flour
  • Unsalted butter
  • Granulated sugar
  • Salt
  • Vanilla extract
  • Egg yolk
  • Milk

Ingredients for Chocolate Layer

  • Semisweet chocolate
  • Coconut oil
  • Fresh raspberries
  • Flaky salt for finishing (optional) 

See recipe card for quantities.

Step By Step Instructions

  1. Lightly spray a 9×9 baking dish with non-stick cooking spray and line it with parchment paper. Set aside. Preheat oven to 375°F.
  2. In a food processor, combine flour, cold butter cut into chunks, salt, vanilla extract, sugar, egg yolk, and a tablespoon of milk. Pulse until ingredients are combined well. 
  3. Place dough onto floured surface and form into a ball. Add and knead in extra flour if dough is too sticky. 
  4. Place ball of dough into the prepared pan. Press dough until you no longer see the bottom of the dish. We used the flat bottom of a measuring cup to do this. Poke a few holes in the dough with a fork. Bake in the oven for 20 minutes at 375°F. 
  5. Once removed from the oven, place baking pan on a wire rack and let shortbread crust cool to room temperature. Start getting your chocolate layer together during this time.

Instructions for the Chocolate Layer

  1. Chop up blocks of chocolate if using bars and place into a microwave safe bowl with a tablespoon of coconut oil. Microwave in 20 second increments, stirring each time until chocolate is smooth. This step will also work with chocolate chips.
  2. Once melted chocolate has a nice, smooth consistency, pour over cooled crust. Drop raspberries over the chocolate. Place in the refrigerator for about 20-30 minutes and then sprinkle flaky salt. Cut bars into desired size. Enjoy!
Melted chocolate in a clear bowl.

Recipe Tips and Tricks

Here are a few things to keep in mind when making these raspberry chocolate bars:

  • Use a food processor to combine all the crust ingredients together. This will help you save some time. If you don’t have one, you can always do this step by hand with pastry blender or an electric mixer on medium speed.
  • If you try to cut your bars when they’re too cold and hard, they will most likely crack. If you are storing them in the fridge, I recommend leaving them out for about 5-10 minutes before cutting. 
  • Before making this Valentine’s holiday favorite, be sure to lightly spray your square pan with non-stick cooking spray and line with parchment paper. This will make it much easier to remove the bars from the dish once they’re set. 
  • Allow the crust to cool completely before adding your layer of chocolate and raspberries.
Chocolate chips and heavy cream.

Savor the irresistible joy of homemade raspberry chocolate bars and surprise your loved ones this Valentine’s Day or any sweet occasion. Don’t forget to try them out next time you’re craving a chocolatey treat!

Recipe Variations

  • Dark Chocolate Bars – To make dark chocolate raspberry bars, use rich dark chocolate in place of the semisweet chocolate. 
  • White Chocolate Raspberry Bars – Use white chocolate chips to make your chocolate fudge layer. 
  • Raspberry Filling – To add a raspberry filling between your shortbread and chocolate layer, you can make your own by combining organic raspberries, lemon juice, and sugar, maple or corn syrup in a small saucepan on low heat. Stir with a wooden spoon until raspberries are broken up into small pieces and mixture is thick. Pour raspberry mixture over cooled shortbread crust. Once mixture is at room temperature, refrigerate for 1-2 hours before pouring melted chocolate over it. Alternatively, you can use a store-bought tart raspberry jam. 
  • Chocolate Shortbread Crust – To make a buttery chocolate crust, add 1-2 tablespoons of cocoa powder to the food processor along with your other shortbread crust ingredients. 

Recipe Substitutions

  • Granulated Sugar – You can use organic cane sugar instead of granulated sugar. 
  • Semisweet Chocolate – You can use unsweetened chocolate in lieu of semisweet chocolate if preferred. 
  • Vanilla Extract – You can use vanilla bean instead of vanilla extract. 
Raspberry chocolate bars on a light background.

Storage Tips

You can keep these bars at room temperature in an airtight container for about 2 days. We however, recommend storing them in the refrigerator because as we all know, the life expectancy of fresh raspberries is very short! 

Related

Looking for more recipes like this? Try these:

Recent

These are our latest guides and recipes to hit the blog:

Raspberry Chocolate Bars

These fresh raspberry chocolate shortbread bars are an easy treat to whip up and enjoy with your sweetie this Valentine's Day. 
Print Recipe PIN RECIPE
Prep Time:20 minutes
Cook Time:20 minutes
Chilling Time:20 minutes
Total Time:1 hour
Servings: 12

Equipment

  • food processor

Ingredients

  • 1 1/2 cups all-purpose flour
  • 8 tbsp cold, unsalted butter
  • 1/4 tsp salt
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 egg yolk
  • 1 tbsp milk

Chocolate Layer

  • 11 oz semisweet chocolate
  • 1 tbsp coconut oil
  • fresh raspberries as many or as little as you want
  • flaky salt for finishing optional

Instructions

  • Lightly spray a 9×9 baking dish with non-stick cooking spray and line it with parchment paper. Set aside. Preheat oven to 375°F.
  • In a food processor, combine flour, cold butter cut into chunks, salt, vanilla extract, sugar, egg yolk, and a tablespoon of milk. Pulse until ingredients are combined well. 
  • Place dough onto floured surface and form into a ball. Add and knead in extra flour if dough is too sticky. 
  • Place ball of dough into the prepared pan. Press dough until you no longer see the bottom of the dish. We used the flat bottom of a measuring cup to do this. Poke a few holes in the dough with a fork. Bake in the oven for 20 minutes at 375°F. 
  • Once removed from the oven, place baking pan on a wire rack and let shortbread crust cool to room temperature. Start getting your chocolate layer together during this time.

Chocolate Layer

  • Chop up blocks of chocolate if using bars and place into a microwave safe bowl with a tablespoon of coconut oil. Microwave in 20 second increments, stirring each time until chocolate is smooth. This step will also work with chocolate chips.
  • Once melted chocolate has a nice, smooth consistency, pour over cooled crust. Drop raspberries over the chocolate. Place in the refrigerator for about 20-30 minutes and then sprinkle flaky salt. Cut bars into desired size. Enjoy!

Notes

If you try to cut your bars when they’re too cold and hard, they will most likely crack. If you are storing in the fridge, I recommend leaving them out for about 5-10 minutes before cutting. 

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating