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. All berries are so awesome, I use them to make things like Strawberry Peach Galettes, Blueberries & Cream Popsicles, Triple Berry Clafoutis, and even Peach Raspberry Smoothies!
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!
Ingredients
For the filling
- 12 oz fresh raspberries
- 1 Tbsp Chambord liquor
- 1 Tbsp lemon juice
- 1 Tbsp cornstarch
For the crust
- 1 cup unsalted butter softened
- ⅔ cup sugar
- ½ tsp salt
- 1 tsp vanilla
- 2 cups all purpose flour
For the glaze
- ½ cup powdered sugar
- 2 Tbsp Chambord
Instructions
- 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!
Share your photo and tag @asimplepantry or #asimplepantry!
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!
Are you feeling extra lucky today? Head on over and enter Naturipe‘s Very Berry Month of May grand prize giveaway for a $250 or even $500 gift card to Williams-Sonoma!
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!
Connect with Naturipe on Facebook, Twitter, Instagram, and Pinterest.
Michelle | A Dish of Daily Life says
Your pictures are mouthwatering! Your bars are definitely going on my must try list! This summer I’ll be able to make them with raspberries off the bushes in our yard (if the birds don’t beat me to them!)
DANIELA CIRILLO says
oh!!! I love this recipe !! I would make this recipe for my family this coming Sunday !
Jennifer Dawn says
These look fantastic! I’m featuring them at this week’s link party. http://www.thelifeofjenniferdawn.com/2014/05/a-little-bird-told-me-link-party-92.html Thanks for linking up last week.
Laurie says
You ROCK for linking up this week to Tip Me Tuesday. {high fives} Just a heads up, Tip Junkie can help you index your blog more effectively if you upload at least 2 images, 2 steps, and blog post URL into your Tip Junkie craft room! Simply login and click “add a project” on your profile page to get started. {yep I’ve got your back!} ~ Laurie {a.k.a. the Tip Junkie}
Link ~ http://www.tipjunkie.com/how-to-add-a-craft-room-project-on-tip-junkie
Karly Gomez says
Thanks so much Laurie! I plan on doing that this week! And thanks so so so much for featuring my recipe! <3
Nancy C says
I love to make cobblers. Any flavor of fruit in season
cezovski says
Lots! Strawberry shortcake and blueberry muffins are big favorites, though.
Rafflecopter: Carolsue
misaacmom says
I like berry pie or tarts
Natalie Carlson Brown says
Hi! I love making strawberry graham cracker crust pie. Delicious! Thank-you!!
Kim_P1 says
I love making raspberry trifle.
Rana Jeree says
Black berry pie!
Gina B. says
These look delicious, Chambord and raspberries….yummmmm
Shanice says
Looks soo good! I would love it if you joined and contribute your awesome posts at my link party at City of Creative Dreams on Fridays 😀 Hope to see you there at City of Creative Dreams Link Party.
Snaps of Ginger says
This is heaven in a bar for me!!! All of my favorites in one!!
I hopped over from the Party Bunch link up.
~Cheryl
http://snaps-of-ginger.blogspot.com/
heather says
my favorite is dr. oz’s berry detox smoothies but your bars are about to knock him out of first place!
DearCreatives says
I love berry smoothies and bars. Thanks for the chance. Your recipe looks amazing!
The Rebel Chick Jenn says
You seriously just had me drooling over here! These look so tasty!
Tara says
I love to use berries in my smoothies! And I like strawberry shortcake!