Go Back
Raspberry Bars
Pin Recipe Print Recipe

Raspberry Bars

Raspberry Bars are the perfect balance of buttery, sweet, and tart! Featuring a buttery shortbread crust, a layer of raspberry jam and fresh raspberries, and a golden crumble topping, these bars are easy to make and bursting with fruity flavor. Ready in under an hour, they’re a delicious snack, dessert, or brunch treat. Make a batch today and enjoy every bite!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: Raspberry Bars
Calories: 280kcal

Ingredients

  • For the Crust & Crumble Topping:
  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • ½ teaspoon salt
  • 1 cup 2 sticks unsalted butter, cold & cubed
  • 1 teaspoon vanilla extract
  • For the Raspberry Filling:
  • 1 ½ cups raspberry jam or preserves
  • 1 ½ cups fresh or frozen raspberries
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch for thickening, if using fresh raspberries

Instructions

  • Preheat & Prepare
  • Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper for easy removal.
  • Make the Shortbread Crust
  • In a large bowl, mix flour, sugar, and salt.
  • Cut in the cold butter using a pastry cutter (or fork) until the mixture resembles coarse crumbs.
  • Stir in vanilla extract and mix until the dough holds together when pressed.
  • Press 2/3 of the mixture evenly into the bottom of the pan. Reserve the remaining dough for the crumble topping.
  • Make the Raspberry Filling
  • In a bowl, combine raspberry jam, fresh raspberries, and lemon juice.
  • If using fresh raspberries, stir in cornstarch to help thicken the filling.
  • Spread the raspberry mixture evenly over the crust.
  • Add the Crumble Topping
  • Sprinkle the reserved crumble dough evenly over the raspberry filling.
  • Bake for 35-40 minutes, or until the top is golden brown and bubbling.
  • Cool & Slice
  • Let the bars cool completely in the pan before slicing.
  • Once cooled, lift them out using the parchment paper and cut into squares.
  • Serve & Enjoy!
  • Enjoy as-is or dust with powdered sugar for a bakery-style finish!

Notes

  • Use cold butter – It helps create the perfect crumbly shortbread texture.
  • Let them cool completely before slicing – This helps them set properly.
  • Want a thicker layer of raspberries? Add more fresh berries or double the filling.
  • Make them gluten-free – Use a 1:1 gluten-free flour substitute.
  • Store leftovers in the fridge to keep them fresh!