• Lightly spray a 9x9 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!