The first time I made these Chocolate Raspberry Shortbread Cookie Bars, my entire kitchen filled with the warm, buttery scent of shortbread mingling with rich melted chocolate, and I knew instantly that this recipe would become one of my go-to desserts. I had stumbled across the idea while experimenting with leftover raspberry jam, and the moment that sweet-tart aroma hit the oven, I fell completely in love. The contrast of the crumbly shortbread base with the smooth chocolate and bright raspberry layer felt magical, and I couldn’t wait to share the recipe.
Ingredients
- 1 cup butter, softened
- 2 cups all-purpose flour
- ½ cup light brown sugar
- ½ teaspoon salt
- 2 cups chocolate chips (semi-sweet or milk chocolate)
- 14 oz can sweetened condensed milk
- ½ cup chopped nuts (walnuts or pecans)
- ⅓ cup seedless raspberry jam
I’ve played around with a few variations over the years, and I’ve learned that good-quality butter makes a huge difference in how the shortbread base turns out—it should taste rich and buttery, not bland. You can swap the nuts for shredded coconut or omit them entirely if you want a smoother texture. The jam absolutely needs to be seedless; trust me, I tried this once with seeded jam and it distracted from the silky texture of the bars. Use whatever chocolate chips you love, though I tend to use semi-sweet to balance the sweetness of the condensed milk.
Equipment Needed
- 9×13 baking pan
- Mixing bowls
- Rubber spatula
- Measuring cups and spoons
- Saucepan
- Oven mitts
You don’t need anything fancy for this recipe, which is one of the reasons I make it so often. A simple 9×13 pan works perfectly, though I recommend lining it with parchment for easy slicing later. Any mixing bowls will do, but I prefer using a heavier-bottomed saucepan when melting the chocolate so it doesn’t scorch. A rubber spatula helps spread the layers smoothly and neatly, and if you’ve ever fought with sticky condensed milk, you already know it’s worth grabbing the right tools.
Step-by-Step Instructions
When I start this recipe, the first thing I do is make the buttery shortbread crust. I cream together the butter, brown sugar, salt, and flour until it forms a soft crumbly mixture. The moment the flour mixes with the butter, it smells like the start of every cozy baking memory I have. I press this mixture firmly into the baking pan, making sure the corners aren’t thin, because a too-thin edge bakes faster and becomes dry. This layer bakes until lightly golden, and the smell alone lets me know it’s ready.
While the crust is baking, I prepare the chocolate layer on the stovetop. I combine the chocolate chips and sweetened condensed milk in a saucepan, stirring over low heat until everything melts together into a glossy, velvety mixture. It’s thick and rich, almost like fudge, and I’ve had to stop myself from eating it right off the spoon more times than I can count. Once it’s completely melted, I mix in the chopped nuts so they distribute evenly and add the best crunchy texture to the bars.(See the next page below to continue…)