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Raspberry chocolate bars with a shortbread base.

Raspberry Chocolate Shortbread Bars

These fresh raspberry chocolate shortbread bars are an easy treat to whip up and enjoy with your sweetie this Valentine's Day. 
Prep Time 20 mins
Cook Time 20 mins
Chilling Time 30 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 12


  • food processor


  • 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

  • 3 oz unsweetened baker's chocolate
  • 8 oz semisweet baker's chocolate
  • 1 tbsp coconut oil, not melted
  • fresh raspberries as many or as little as you want
  • flaky salt for finishing


  • Preheat oven to 375°F. Line 9x9 baking dish with parchment paper. Set aside.
  • In your food processor, combine flour, chunks of butter, salt, vanilla extract, sugar, egg yolk, and tablespoon of milk. Place dough onto floured surface and roll out to similar shape and size of your baking dish. Add and knead in extra flour if dough is too sticky.
  • Place and press dough into baking dish so that you no longer see the bottom of the dish. I 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.
  • Once removed from the oven, let shortbread crust cool to room temperature. Start getting your chocolate layer together during this time.

Chocolate Layer

  • Chop up all blocks of chocolate and place into a microwave safe bowl with your tablespoon of coconut oil. Microwave for about a minute, stirring every 30 seconds. Depending on your microwave settings, you may need to do this a bit longer.
  • Once your chocolate has a nice, smooth concistency, pour over your cooled shortbread crust. Drop raspberries over the chocolate. Place in the refrigerator for about 20 minutes and then sprinkle flaky salt. Cool for another 20 minutes or so before removing bars from dish. Cut bars into desired size. Enjoy!


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 ten minutes before cutting. 
You can keep these bars at room temperature for about 3 days. 
Keyword chocolate bars, dessert bars, raspberry, shortbread, shortbread bars, valentine's day