Five Ingredient Raspberry Shortbread Bars Recipe
These Five Ingredient Raspberry Shortbread Bars are a simple and delicious treat perfect for any occasion. Featuring a buttery shortbread base topped with sweet raspberry jam and a crumbly topping, this recipe is easy to prepare and requires minimal ingredients. Ideal for quick baking sessions, these bars are a crowd-pleaser with a perfect balance of buttery richness and fruity sweetness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 16 bars 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Shortbread Base and Topping
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ teaspoon salt
Filling
- 1 cup raspberry jam (preserves)
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal of the bars later.
- Make the Dough: In a mixing bowl, combine the softened butter, granulated sugar, all-purpose flour, and salt. Mix until the ingredients form a crumbly dough, ensuring it is well incorporated but not overmixed.
- Press the Dough: Take about two-thirds of the dough mixture and press it evenly into the bottom of the prepared pan. Pack it tightly to create a firm shortbread base.
- Add Raspberries: Spread the raspberry jam evenly over the pressed dough layer, making sure to cover the surface generously but smoothly.
- Crumble the Remaining Dough: Take the remaining one-third of the dough mixture and crumble it evenly over the raspberry jam layer, distributing the crumbs for a balanced topping.
- Bake the Bars: Place the pan in the preheated oven and bake for 25-30 minutes, or until the crumbly topping turns golden brown and the bars are set.
- Cool and Cut: Remove the pan from the oven and let it cool for about 10 minutes while still in the pan. Using the parchment overhang, lift the bars out and transfer to a wire rack to cool completely. Once cool, cut into bars of your desired size.
Notes
- Make sure the butter is softened, not melted, for the best texture.
- Using parchment paper with an overhang helps to easily lift the bars out without breaking.
- Raspberry jam can be substituted with other fruit preserves like strawberry or apricot.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend that measures like flour.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 bar (approx. 2x2 inches)
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 60 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
Keywords: raspberry shortbread bars, shortbread bars, raspberry jam bars, easy dessert, five ingredient recipe, quick baking, crumbly bars
