Raspberry and White Chocolate Shortbread is a satisfying and delicious buttery sweet treat. These raspberry shortbread bars with white chocolate chips are an easy cookie bar recipe that tastes and looks delectable!
This white chocolate raspberry shortbread is so simple to make and you feel like you have created a gourmet treat without a lot of effort. It only takes a few simple ingredients to make this chocolate shortbread and it tastes as good as it looks.
Raspberry Chocolate Shortbread Bars
If you love shortbread cookies, you are going to love this simple recipe. We take all the great qualities of a shortbread cookie and make it even easier by creating it in bar form. It is a sweet and delightful treat that you can devour in a heartbeat!
This recipe is also so versatile, if you don’t love raspberry you can switch it up and try a different flavor. Another great option would be blueberry or strawberry too, really you can’t go wrong with any of these. Then by adding the savory white chocolate chips you can create a very festive and excellent cookie bar for so many different occasions.
Raspberry and White Chocolate Shortbread ingredients
–Flour: You will need 1 ½ cups flour for the base of this recipe.
–Baking powder: Using 1 teaspoon of baking powder will help this cookie bar base rise while baking.
–Salt: Adding just a pinch of salt will enhance the flavors of all the ingredients well.
–Egg: Using 1 egg will give this bar a great texture and sensational flavor.
–Sugar: You need ½ cup sugar to make this dessert just the right amount of sweetness.
–Butter: Use 1/3 cup butter to provide needed fats to give this treat much-needed moisture.
–Jam preserves: For this delicious dessert we are using 1 18-ounce jar of Raspberry preserves. If you want you can also use strawberry or blueberry preserve, whatever your preference is will be great!
Topping
–Sugar: You need 3 tablespoons of sugar for the delightful topping to this dish.
–Egg: Use 1 egg to help bind the topping ingredients and create a rich-tasting treat.
–Coconut flakes: You will need 1 cup of coconut flakes to create a lovely toasty flavor for this shortbread bar.
–White chocolate chips: For extra yummy goodness use about 1/3 bag of white chocolate chips (optional, but highly recommended).
How to make Raspberry Shortbread Bars
Prep
Start by preheating the oven to 350 degrees F.
Then, spray a 9 x 13 baking dish with non-stick cooking spray and set it aside.
Dough
In a large bowl, sift together the flour, baking soda, and salt.
Then, add in the egg, sugar, and butter, mix well. To make mixing in the butter easier, I like to cut the butter up into smaller pieces. It makes it easier to stir and combine well with the other ingredients.
Next, put the dough into the prepared baking dish and press it out to cover the entire pan. I typically do this with my hands, it is much easier that way. The dough will be spread about ¼ – ½ inch thick across the whole dish.
After that, spread on Raspberry preserves, this is best done with a baking spatula. Use as much as you need to have a decent layer on top of the pastry base, I use about 12 ounces, which is a little less than the full jar.
Topping
In a small bowl, beat the egg and sugar together.
Now add the coconut flakes and mix well.
Proceed to spread the mixture over the top of the raspberry preserves.
Then, sprinkle white chocolate chips over the entire top. I don’t usually measure this step exactly, I measure with my heart. I love chocolate.
Bake & serve
Put the dish in the preheated oven and bake for 30-35 minutes or until the topping is golden and pastry is cooked.
It is best to cut into squares while it is still warm.
Let cool for 15-20 minutes, serve and enjoy!
Raspberry and White Chocolate Shortbread
Ingredients
- 1 ½ cups All-purpose flour
- 1 teaspoon Baking powder
- 1 Pinch Salt
- 1 large Egg
- ½ cup Sugar
- ⅓ cup Butter
- 1 jar (18 ounce) Raspberry preserves you can also use strawberry or blueberry preserves
Topping
- 3 tablespoons Granualted sugar
- 1 large Egg
- 1 cup Coconut
- ⅓ bag White chocolate chips optional
Instructions
Prep
- Start by preheating the oven to 350 degrees F.
- Then, spray a 9 x 13 baking dish with non-stick cooking spray and set aside.
Dough
- In a large bowl, sift together the flour, baking soda and salt.
- Then, add in the egg, sugar and butter, mix well. To make mixing in the butter easier, I like to cut the butter up in smaller pieces. It makes it easier to stir and combine well with the other ingredients.
- Next, put the dough into the prepared baking dish and press out to cover the entire pan. I typically do this with my hands, it is much easier that way. The dough will be spread about ¼ – ½ inch thick across the whole dish.
- After that, spread on Raspberry preserves, this is best done with a baking spatula. Use as much as you need to have a decent layer on top of the pastry base, I use about 12 ounces, which is a little less than the full jar.
Topping
- In a small bowl, beat the egg and sugar together.
- Now add the coconut flakes and mix well.
- Proceed to spread the mixture over the top of the raspberry preserves.
- Then, sprinkle white chocolate chips over the entire top. I don’t usually measure this step exactly, I measure with my heart. I love chocolate.
Bake & serve
- Put the dish in the preheated oven and bake for 30-35 minutes or until the topping is golden and pastry is cooked.
- It is best to cut into squares while it is still warm.
- Let cool for 15-20 minutes, serve and enjoy!
Notes
Nutrition
How do you store shortbread cookie bars?
Shortbread cookies are an easy cookie to make and to store once they’ve cooled. Keep your shortbread cookies in an airtight container for up to a week at room temperature, or store them in a freezer bag for up to a month.
How do I know when my shortbread cookies are done?
Unlike some other cookies where you want to get the cookies to a nice golden brown color, shortbread cookies are done at a much lighter color. You want your cookie to have a very slightly golden brown color around the edges but the center area will just barely look golden. If the cookie still looks white, it wasn’t cooked enough, but brown and black cookie edges are a sign that you cooked it too long.
If you love this cookie bar recipe, try some of our other great recipes too!
- Easy Lemon Bars
- No Bake M&M Peanut Butter Bars
- Chocolate Caramel Peanut Butter Bars
- Orange Cheesecake Brownies
- Cheesecake Chocolate Chip Cookie Bars
- Strawberry Sugar Cookie Bars
- Chocolate Chip Banana Bars
- Apple Cinnamon Crumb Bars
- Salted Nut Roll Bars
- No Bake S’mores Bars
- Homemade Snickers Bars
- No Bake Peanut Butter Bars
These raspberry shortbread bars with white chocolate chips are an easy cookie bar recipe that tastes and looks delectable! Give them a try today and see what we mean!
Leave a Reply