Raspberry Bars have buttery shortbread, sweet raspberry jam, and a crunchy granola-almond topping.

Stacked Raspberry Bars showing off the yummy layers.

Table of Contents

The Best Raspberry Bars

These Caramel Cookie Bars are a favorite—shortbread and caramel make the dream team! But fruit is just as good with shortbread. Raspberry Thumbprint and Lemon Curd Cookies prove it!

Today, we’re making bars instead of cookies. Raspberry Bars have a gooey raspberry jam filling, a buttery shortbread crust, and a crunchy granola-almond topping. These are truly one of the best dessert bars ever!

All the ingredients prepped and ready for easy assembly—lemon, granola, jam, flour, vanilla, sugar, salt, butter, and almonds.

Ingredients

Here’s what you need to make Raspberry Bars 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 taste.
  • 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: Both add crunch and extra flavor!
Mixing the dough by creaming butter, sugar, vanilla, flour, and lemon zest for these raspberry bars.

Raspberry Bars 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.

Spreading half the dough into a 9x13 pan while mixing the other half with granola.

Raspberry Bar 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: Don’t melt it! Melted butter changes the texture.
  • Pick a good jam: Better jam means better flavor!
  • 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.
Layering raspberry jam onto the half-baked base, adding the granola-almond dough on top, and baking until golden.

Storage

How to Store Raspberry Bars

Keep cooled bars in an airtight container at room temperature for 1-3 days. They’re 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 Desserts:

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5 from 4 votes

Raspberry Bars

By Chelsea Lords
Raspberry Bars are a mix of buttery shortbread, fruity raspberry jam, and a crunchy almond-granola layer.
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 24 bars; 1 (9×13-inch) pan

Equipment

Ingredients

  • 1-1/2 cups cold unsalted butter 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 350°F. Line a 9×13-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 42–45 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

Note 1: The better the butter, the better the flavor! Cold butter creates the best texture—stand mixers handle it easily, but hand mixers may require extra effort.
Note 2: Good-quality jam makes a difference! Use any flavor you like. Go seedless for a smoother filling.
Note 3: Any kind without dried fruit or chocolate works well.
Note 4: Regular sliced almonds are great. I’ve also made these bars with honey almonds, and that was so good!
Storage: Keep cooled bars in an airtight container at room temperature for 1-3 days. They’re best early on before the jam softens the bars. To freeze, wrap bars individually and store for up to 3 months (texture may change).

Nutrition

Serving: 1serving | Calories: 206kcal | Carbohydrates: 23.4g | Protein: 2.3g | Fat: 11.8g | Cholesterol: 30.7mg | Sodium: 103.4mg | Fiber: 1.6g | Sugar: 9.7g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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5 from 4 votes (1 rating without comment)

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11 Comments

  1. Chelsea Lords says:

    I am so happy you were able to make these work! Thanks so much! 🙂

    Reply
  2. christall says:

    5 stars
    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?

    Reply
  3. Markelle Wass says:

    These look INSANE!! I always get annoyed when I see a bunch of comments on recipes from people who haven’t actually made the recipe, but I couldn’t 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!!

    Reply
    1. chelseamessyapron says:

      Thanks so much for the comment and I hope you LOVE these! 🙂

      Reply
      1. Markelle says:

        5 stars
        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 “too lemony” , 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!!

        Reply
        1. chelseamessyapron says:

          Thanks so much for coming back with a review 🙂 I am so thrilled these were a hit! 🙂

          Reply
          1. Melissa says:

            Can you leave out the lemon zest all together?

          2. Chelsea Lords says:

            Sure!

  4. Liv says:

    5 stars
    Can’t wait to make and eat them! 🙂

    Reply
    1. chelseamessyapron says:

      Thank you! 🙂

      Reply
  5. Julia says:

    Oh yes! These look divine! 🙂

    Reply