Thank you to Naturipe for sponsoring this post for the Very Berry Month of May. Although I was compensated for this post, all opinions and the following raspberry shortbread bars recipe are strictly my own.
We are entering one of my favoritest times of the year, and it’s not just because my birthday is coming up (you buy me a present yet? Just kidding!). It’s berry season, everybody! Woo! I love bringing home fresh berries every week because my kids snack on them throughout the day and there is nothing better than seeing them eat something healthy and delicious over something processed and full of sugar.
There are so many ways to use raspberries, in particular, that I never waste a single berry. I like to crush some up in fresh water to have an exotic drink, or whip them up in a smoothie with orange juice, lime juice, protein powder, honey and ice. I also like to cook them down and make a jam for my mini stuffed and grilled French toast!
Today I’m sharing a fun recipe that would be great for Sunday Brunch, because the taste is something that would work great as a breakfast treat or a dessert item, so pair it with some eggs and bacon, or a hot cup of after-lunch coffee and enjoy!
- 12 oz fresh raspberries
- 1 Tbsp Chambord liquor
- 1 Tbsp lemon juice
- 1 Tbsp cornstarch
- 1 cup unsalted butter, softened
- ⅔ cup sugar
- ½ tsp salt
- 1 tsp vanilla
- 2 cups all purpose flour
- ½ cup powdered sugar
- 2 Tbsp Chambord
- Preheat oven to 350F
- Grease an 8x8 square baking pan then line with parchment paper.
- Rinse the raspberries and thoroughly drain. Toss with the lemon juice, Chambord and cornstarch, smashing a few berries gently in the process. Set aside.
- Cream the butter, sugar, and salt in a standing mixer on medium high speed until well blended and fluffy, around 5 minutes. Add in the vanilla, and then the flour. Blend until the mixture has a crumbly texture, and there is no dry flour remaining.
- Press ¾ of the dough into the bottom of the pan gently with your fingers, ensuring it covers
- Spread the raspberries and any juice evenly across the layer of dough. Crumble the remaining dough between your fingers over the top of the raspberries.
- Bake for 45 minutes or until lightly golden on top.
- Cool the squares in the pan until firm enough to lift out using the parchment paper. Finish cooling on a rack.
- Make the glaze by mixing the sugar and Chambord, then drizzle over the top of the bars, then cut, eat and enjoy!
I made these raspberry shortbread bars more for my kids than anyone else, but it turns out I had to fend off my husband, who was determined to eat them all before the kids even got a chance!
I have something extra exciting to share today, as a Naturipe ambassador for the month of May: a great giveaway!
One lucky winner will take away an amazing KitchenAid 7-Cup Food Processor, valued at over $100; huzzah!
I’m totally jealous, right here, I want it for myself!
And if you’re looking to have some more fun, join me as I co-host a Twitter party on the 21st of May at 4pm EST, using the hashtag: #VeryBerryMay! I hope to see you there!
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