Raspberry Chocolate Crumble Bars
These raspberry chocolate bars feature a buttery shortbread layered with sweet raspberry jam and sprinkled with dark chocolate chips then topped with more buttery shortbread! So easy and delicious!
Equipment
- 8X8 metal baking pan
- Parchment Paper
- Hand held or stand mixer
- Measuring cups or kitchen scale
- Measuring Spoons
Ingredients
Shortbread base and topping
- 17 tablespoons (248 grams) salted butter room temperature (if you don't have salted butter, add ½ teaspoon more kosher salt)
- ½ cup (104 grams) granulated sugar
- ¼ cup (31 grams) powdered sugar
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 2 and ½ cups (310 grams) all purpose flour fluffed, spooned, and leveled if not weighing, see notes
- ¼ teaspoon kosher salt
Raspberry Chocolate Layer
- 1 cup (320 grams) seedless raspberry jam or preserves You can also use raspberry fruit spread, it has less sugar, making it a great option if you prefer a less sweet filling.
- ½ cup (110 grams) dark chocolate chips can also use semisweet
- 15 fresh raspberries
Instructions
- Preheat the oven to 350℉ Line an 8X8 metal pan with parchment paper.
- Beat the butter, vanilla, almond extract, granulated sugar, and powdered sugar until light and fluffy on medium speed, about 2 minutes.
- Whisk together the salt and flour, Add it in 2 separate batches, mixing on low until combined and a dough forms.
- Divide the dough in half. Press one half of the dough evenly into the bottom of the pan using your fingers, offset spatula, or the bottom of a measuring cup.
- Place on the center rack of the oven. Bake for 15-20 minutes or until just turning golden brown.
- When the base comes out of the oven, spread the jam evenly over the bottom without touching the sides of the pan, leave a little border. Sprinkle the chocolate chips evenly over the jam layer. Evenly distribute the fresh raspberries over the jam and chocolate.
- Using the reserved crumb mixture (other half of the dough) tear off small pieces of the dough, flatten for a smooth look, and dollop them evenly over the filling. See photos in post above.
- Bake for 24-27 minutes or until golden brown. Let cool before serving. Finish with flaky sea salt.
Notes
*if not weighing flour- start by fluffing up the flour with a spoon to loosen it, then gently scoop it into your measuring cup without packing it down. Once the cup is slightly overfilled, use a straight edge like the back of a knife to level it off.
Storage:
Room Temperature: Store the raspberry crumb bars in an airtight container at room temperature for up to 3 days.
Refrigerator? Skip it. Storing these chocolate crumble bars in the refirgerator isn’t recommended. The cold can dry out the shortbread and make the texture less pleasant.
Freezer Friendly: Want to save some for later? These raspberry chocolate crumble bars freeze well! Wrap them tightly in plastic wrap or store in a freezer safe container. Freeze for up to 2 months. To enjoy, let them thaw at room temperature.
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