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!