Raspberry White Chocolate Bliss Bars

Recipe Introduction: Get Ready for Bliss!

Fancy something utterly divine? Have you ever wondered what the perfect afternoon treat looks like? Well, let me introduce you to these dreamy raspberry white chocolate shortbread bars ! Imagine a crumbly, buttery shortbread base, a tangy burst of raspberry, and a drizzle of sweet white chocolate.

Honestly, it’s pure heaven in every bite.

What's the Deal with these Bars?

These delicious raspberry shortbread bars are a modern twist on a traditional Scottish shortbread. While shortbread itself has been around for centuries, the addition of raspberries and white chocolate takes it to a whole new level.

This recipe is super easy, and even I, with my sometimes questionable kitchen skills, can nail it every time!

This recipe makes around 16 bars. They're ideal for sharing...or not! Seriously, who are we kidding? You might just want to keep them all to yourself.

Baking time is fairly quick, under an hour start to finish if you plan and chill the dough!

Why You'll Obsess Over These Bars

These white chocolate raspberry bars aren't just about the amazing taste. They’re also a mood booster! Raspberries are packed with antioxidants, so you can feel slightly virtuous while indulging.

Plus, these bars are perfect for a girly brunch, a cozy night in, or even as a cheeky addition to a packed lunch.

What makes these dessert bars recipe easy so special? It's the perfect balance of sweet and tart. The shortbread is melt-in-your mouth buttery, the raspberry filling recipe adds a fruity zing, and the white chocolate drizzle recipe brings it all together with creamy sweetness.

Ready to make some magic?

Ingredients & Equipment

Alright, let's talk about what you need to whip up these raspberry white chocolate shortbread bars . Honestly, it's pretty straightforward.

Most of it you probably already have! Don't fret if you don't, substitutions can be made.

Main Ingredients

Here's the lowdown on the good stuff. We’re making raspberry shortbread bars that are seriously moreish, remember, quality matters!

Shortbread Crust:

• 1 cup (2 sticks, 227g ) unsalted butter, softened. Key here is SOFTENED. Not melted, not rock hard. Think spreadable.
• ½ cup ( 100g ) granulated sugar.
• ¼ teaspoon ( 1.5ml ) salt. Just a pinch to balance the sweetness.
• 2 ¼ cups ( 281g ) all-purpose flour. Don't pack it in when measuring!

Raspberry Filling:

• 12 ounces ( 340g ) fresh raspberries. If they're super ripe and fragrant, even better! You want good baking with raspberries , right?
• ¼ cup ( 50g ) granulated sugar.
• 1 tablespoon ( 7.5ml ) lemon juice.
• 1 tablespoon ( 8g ) cornstarch. This helps thicken everything up nicely.

White Chocolate Drizzle:

• 4 ounces ( 113g ) white chocolate, finely chopped. Get a decent quality white chocolate, it makes a difference!
• 1 teaspoon ( 5ml ) vegetable oil or coconut oil. This helps the white chocolate drizzle recipe stay nice and smooth.

Seasoning Notes

We aren't going crazy with spices here, but a few things elevate the flavor:

• Lemon juice in the raspberry filling recipe brightens the raspberries, a classic.
• Don't skip the salt in the shortbread. It seems weird, but it really enhances the buttery flavor.

Equipment Needed

Keep it simple, yeah?

• 9x13 inch baking pan. This is your dessert bars recipe easy friend.
• Parchment paper. Honestly, life saver for easy cleanup.
• Mixing bowls.
• Hand mixer or stand mixer. Either works, whatever you have.
• Small saucepan. For the jammy raspberry filling.
• Measuring cups and spoons. Gotta be precise ish, you know?

Mastering the Method: Baking the Ultimate Raspberry White Chocolate Shortbread Bars

Alright, let's talk about these raspberry white chocolate shortbread bars . Honestly, baking them isn’t rocket science. You know? It's more about understanding a few key techniques to avoid common pitfalls.

My first attempt? A crumbly mess! But don't worry, I'm sharing all the secrets. We are going to create a delightful dessert.

Prep Steps: Your Mise en Place for Baking Success

First, get organized! It will save you time. Soften your butter. Measure your ingredients precisely. Line your baking pan with parchment paper.

This is your essential mise en place . Make sure your oven is at 350° F ( 175° C) . Having everything ready makes this easy shortbread recipe a breeze.

Don't forget to wash your hands. Safety first!

step-by-step: From Crumbly to Delicious

1. Cream together the butter and sugar until light and fluffy. It should look like whipped cream.
2. Add the salt, then gradually mix in the flour until just combined. Don't overmix! Overmixing leads to tough bars .
3. Press half of the dough into your prepared pan. Chill for 30 minutes . This prevents spreading.
4. Bake the crust for 15 minutes , until just lightly golden.
5. Make the raspberry filling recipe by cooking the raspberries, sugar, lemon juice, and cornstarch until thickened. About 5- 7 minutes should do it.
6. Spread the raspberry mixture over the crust. Crumble the remaining dough on top.
7. Bake for another 15- 20 minutes , or until golden brown.
8. Cool completely before drizzling with melted white chocolate.

Pro Tips: Level Up Your Bake

Want to take your raspberry shortbread bars to the next level? Use good quality white chocolate. It makes a HUGE difference.

Another tip: Let the bars cool completely. This allows the filling to set properly. Avoid cutting too early! You can also make the dough ahead of time.

Just wrap it tightly and chill it for up to 2 days . One more thing I can share: instead of raspberries you can use other fruits .

Recipe Notes

These raspberry white chocolate shortbread bars are pretty straightforward. Honestly, though, there are a few things I've learned along the way that can help you nail this easy shortbread recipe every single time.

Serving like a Pro

For plating, I love cutting these raspberry shortbread bars into neat little squares. Dust them lightly with powdered sugar. It looks so posh! Fancy a bit extra? Serve alongside a dollop of freshly whipped cream.

A small scoop of vanilla ice cream is nice, too! For a drink, I find a simple glass of lemonade or a cup of tea works perfectly.

Think afternoon tea vibes!

Storage Savvy

Storing these white chocolate raspberry bars is easy. They're best kept in an airtight container. In the fridge, they’ll last for about 3-4 days.

Want to freeze them? You totally can! Wrap them individually in cling film and then pop them into a freezer bag.

They’ll keep for up to 2 months. Thaw them in the fridge overnight. A quick zap in the microwave for 10-15 seconds will bring them back to life if you want a warm treat.

Switch it up: Shortbread bar variations

Fancy a change? You got it! Swap out the raspberries for strawberries or blackberries. You could even try a shortbread with fruit like blueberries.

For a nutty twist, add some chopped pecans or almonds to the shortbread topping.

If you're after a dairy-free version, use a vegan butter alternative and dairy-free white chocolate. Job done!

Nutrition Nitty Gritty

Each bar is roughly 250 calories. They have about 2g of protein and 14g of fat. Carbs come in around 30g, with roughly 15g of sugar.

Remember, this is just an estimate. Actual values will vary depending on the brands you use. I'm no nutritionist. So take it with a pinch of salt, yeah?

Right then, you're all set to bake some seriously scrummy raspberry white chocolate shortbread bars ! These dessert bars recipe easy is so simple and tastes divine, You'll be baking with raspberries all the time.

Don't be scared to experiment. Especially with the raspberry filling recipe . And honestly, that white chocolate drizzle recipe is the cherry on top.

Go on, give it a go and let me know what you think!