This Raspberry Bars Recipe have buttery shortbread, sweet raspberry jam, and a crunchy granola-almond topping.
authorโs note
Buttery Bottom, Jammy Middle, Crunchy Top!
Iโve always loved the combo of shortbread and caramel. My Caramel Cookie Bars are proof of that. But if Iโm being honest, fruit might be just as good with shortbread. Maybe even better. Raspberry Thumbprint Cookies? Lemon Curd Cookies? They hit every time.
Thatโs what inspired these Raspberry Bars. All the same flavors I love, just in an easier bar-style form. No scooping or shaping, just layer it all in a pan.
Buttery shortbread on the bottom, gooey raspberry jam in the middle, and a crunchy almond granola topping to finish it off. Theyโre sweet, a little tart, and honestly one of the best desserts Iโve ever made.
Ingredients
Hereโs what you need to make Raspberry Bars Recipe with a shortbread crust:
- Butter & Sugar: Cold butter makes the shortbread soft and tender. Sugar adds sweetness.
- Vanilla & Lemon Zest: Vanilla adds flavor, and lemon zest gives a light, fresh flavor.
- Salt & Flour: Salt balances the sweetness. Flour keeps everything together.
- Raspberry Jam: Use good-quality jam for the best flavor. Pick seedless for a smoother texture.
- Granola & Almonds: Grab store bought granola or make your own.
Raspberry Bars Recipe with Fresh Raspberries
Got lots of fresh raspberries? Make homemade jam! Try this recipe that uses 4 cups.
For the best flavor, use ripe, sweet raspberries. Ripe raspberries are deep in color and free of bruises or mold. They should feel firm but not hard or mushy.
Variations
Switch It Up
- Raspberry-Almond Bars: Add a little almond extract with the vanilla and skip the lemon.
- Different Jam: Swap raspberry jam for blueberry or strawberry.
- Different Toppings: Try a unique granola flavor or use candied almonds.
Raspberry Bars Recipe Tips
- Line the pan: Use parchment for easy cleanup and mess-free cutting.
- Leave some space: Spread jam 1/4 inch from the edges; it spreads as it bakes.
- Use cold butter: Donโt melt it! Melted butter changes the texture.
- Let them cool: Wait until the bars are fully cool and firm before slicing.
- Get clean cuts: Warm a sharp knife under hot water, dry it, cut, and repeat.
Storage
How to Store This Raspberry Bars Recipe
Keep cooled bars in an airtight container at room temp for 1-3 days. Theyโre best early on before the jam softens the bars.
To freeze, wrap bars individually and store for up to 3 months (texture may change).
More Delicious Dessert Recipes:
Raspberry Bars Recipe
Equipment
- Stand mixer or hand mixer
Ingredients
- 1-1/2 cups unsalted butter cold, 3 sticks, see note 1
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 large lemon optional, for zest
- 1 teaspoon salt
- 3 cups flour
- 1-1/2 cups (15 ounces) raspberry jam see note 2
- 1-1/3 cups granola without dried fruit, see note 3
- 1/3 cup sliced almonds see note 4
Instructions
- Preheat the oven to 350ยฐF. Line a 9ร13-inch baking dish with parchment paper, leaving an overhang for easy removal.
- In a stand mixer with the whisk attachment (or a hand mixer), beat cold butter and sugar on medium speed until light and creamy. Scrape the sides as needed. Add vanilla extract, zest of 1 lemon (if using), and salt, then mix to combine. Add flour and mix until just combined into a thick dough. Do not overmix.
- Press a little over half the dough into the prepared pan. Spread raspberry jam evenly over the dough, leaving a 1/4-inch border around the edges.
- Mix the remaining dough with granola until combined. Drop small pieces of the mixture over the jam. Sprinkle sliced almonds evenly on top.
- Bake for 42โ45 minutes, or until the top is golden brown and the almonds are toasted. Remove from the oven and let cool completely in the pan on a wire rack. (The bars need to fully set before cutting.)
- Use the parchment paper overhang to lift the bars from the pan. Place on a cutting board and slice into squares. Enjoy soon after making (the jam softens the shortbread over time).
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am so happy you were able to make these work! Thanks so much! ๐
PERFECT dessert for a group of friends coming over. Also any dessert with lemon in it, wins my sons heart over. These were AMAZING! Do the left overs need to be refrigerated?
These look INSANE!! I always get annoyed when I see a bunch of comments on recipes from people who havenโt actually made the recipe, but I couldnโt resist dropping a note to say how good these look!! I will definitely be making these soon, and will comment after I have. Thanks for the recipe!!
Thanks so much for the comment and I hope you LOVE these! ๐
Coming back to update as promised. These were SO good! I passed the recipe on to my mom and she made them for a family dinner the other night, and they were delicious! My boys (5&7) said they were โtoo lemonyโ , but no other complaints, all thumbs up! I might just do a little juice from the lemon rather than the lemon extract next time, but will definitely keep this recipe to make again! Super yummy!!
Thanks so much for coming back with a review ๐ I am so thrilled these were a hit! ๐
Can you leave out the lemon zest all together?
Sure!
Canโt wait to make and eat them! ๐
Thank you! ๐
Oh yes! These look divine! ๐