Name: Raspberry Bars
Yield: 24

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

author’s note

Buttery Bottom, Jammy Middle, Crunchy Top!

I’ve always loved the combo of shortbread and caramel. My Caramel Cookie Bars are proof of that. But if I’m being honest, fruit might be just as good with shortbread. Maybe even better. Raspberry Thumbprint Cookies? Lemon Curd Cookies? They hit every time.

That’s what inspired these Raspberry Bars. All the same flavors It is satisfying to, 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. They’re sweet, a little tart, and honestly one of the best desserts I’ve ever made.

Ingredients

Here’s 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.

Mixing the dough by creaming butter, sugar, vanilla, flour, and lemon zest for these raspberry bars.

Raspberry Bars Recipe with Fresh Raspberries

Got lots of fresh raspberries? Make from-scratch 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 Bars Recipe Tips

Line the pan: Use parchment for straightforward 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.
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.