I think I've shared this before, but my favorite treat is Ghirardelli Dark Chocolate Raspberry Squares, and I am constantly on a quest to make/bake something that recreates that fabulous treat! Dark Chocolate & Raspberry Shortbread Bars capture the dark chocolate flavor and the fresh sweetness of raspberries in a buttery shortbread crust.
A silky and creamy chocolate and raspberry filling is layered in a buttery brown sugar shortbread, topped with dark chocolate and fresh raspberries bursting with flavor. These Dark Chocolate & Raspberry Shortbread bars are so simple to make and sure to become one of your favorites!
These buttery shortbread bars are very rich indeed, so cut into small pieces. You'll also want to keep these refrigerated when you are not serving - I think they do taste a little better on the chilled side - and they cut into cleaner servings when chilled.
Emily tells me that these are the BEST thing I have ever made. Her sisters disagree, but I do have a soft spot in my heart for her honesty and taste in all things chocolate and raspberry!
1 cup unsalted butter (softened to room temperature)
2 cups (240 g.) all-purpose flour
½ cup light brown sugar (packed)
¼ teaspoon salt
2 cups dark chocolate chips, divided (I prefer Ghirardelli)
1/3 cup raspberry preserves
1 (14 oz.) can sweetened condensed milk
2 cups fresh raspberries
HOW I MAKE THESE:
Originally posted June 2014; revised and reposted January 2020.
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