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Easy Raspberry Shortbread Bars | asimplepantry.com

Raspberry Shortbread Bars

Course Breakfast
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 9


For the filling

  • 12 oz fresh raspberries
  • 1 Tbsp Chambord liquor
  • 1 Tbsp lemon juice
  • 1 Tbsp cornstarch

For the crust

For the glaze


  • 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 3/4 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!