As soon as the crust comes out of the oven, I immediately spread the raspberry jam over the warm shortbread. Heat helps the jam spread like silk, and every time I do this step, I’m amazed at how the red jam brightens the whole pan. Then I pour the warm chocolate mixture gently over the jam layer and smooth it out with my spatula. The chocolate layer sits beautifully over the jam, and I love watching those layers settle into each other.
Finally, I sprinkle a little reserved shortbread mixture on top like a crumble. This gives the bars a charming rustic look and adds a lovely crunchy finish once baked. I return the pan to the oven to bake just until the top is set. When it comes out, it needs to cool completely—this is the hardest part for me because the smell makes me want to cut into it immediately. But waiting ensures clean, beautiful slices that show off those stunning layers.
Pro Tips for Best Results
I tested this recipe several different ways to see what gave the best texture, and the biggest thing I learned is that pressing the shortbread crust firmly and evenly is essential. If the crust is loose or uneven, the bars crumble when you slice them, and trust me, I made that mistake more than once. Use the flat bottom of a measuring cup to press it down neatly and firmly.
Another trick I picked up is to warm the raspberry jam slightly before spreading it. You don’t want it hot; just a little softened makes the spreading effortless and keeps the crust intact. When I tried spreading cold jam directly from the jar, it tore the shortbread surface, so I’ll never skip warming it again.
For the chocolate filling, keep the heat low and stir constantly. Sweetened condensed milk burns quickly if ignored for even a moment. I’ve learned the hard way that if you see the mixture bubbling aggressively, it’s too hot. Slow and gentle melting produces the smoothest chocolate layer every time.
And finally, line your baking pan with parchment. I resisted this for years out of pure laziness, but once I tried it, removing the bars from the pan became ridiculously easy. Lifting out the entire slab, placing it on a cutting board, and slicing with a long sharp knife gives bakery-perfect squares.
Common Mistakes to Avoid
The first time I made these bars, I underbaked the shortbread base because I worried about overbaking it. Don’t make my mistake—the crust needs to be lightly golden before you add the jam and chocolate. If it’s too pale, it won’t hold up under the layers and will crumble when you cut the bars.
Another mistake I made was using too much jam. I once added an extra tablespoon thinking it would make the bars more raspberry-forward, but the excess moisture made the layers slip. Stick to the measured amount so the bars slice cleanly and stay stable.(See the next page below to continue…)