Dark Chocolate & Raspberry Shortbread Bars

DARK CHOCOLATE & RASPBERRY SHORTBREAD BARS

1/22/2020

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!

Dark Chocolate Raspberry Shortbread Bars

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!

Dark Chocolate & Raspberry Shortbread Bars

DARK CHOCOLATE & RASPBERRY SHORTBREAD BARS

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 are so simple to make and sure to become one of your favorites!

Dark Chocolate & Raspberry Shortbread Bars

INGREDIENTS:
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:

Preheat oven to 350 degrees. Line a 9x13-inch pan with parchment paper or foil (with overhang on all sides of pan); spray with non-stick cooking spray; set aside.
In a large bowl, using an electric or stand mixer, mix butter on medium high speed until fluffy.
Add brown sugar, flour and salt; continue mixing on low speed until crumbly.
Press 1-3/4 cups of crumb mixture into prepared baking pan; set remaining crumbs aside.
Bake in preheated oven for 10 to 12 minutes or until lightly golden.
While the crust is baking, pour sweetened condensed milk in small saucepan and add one cup of dark chocolate chips and raspberry preserves. Stir over low heat until chocolate has melted and mixture is smooth and blended.
Remove crust from oven and immediately pour chocolate raspberry mixture over warm crust.
Sprinkle remaining crumbs evenly over chocolate layer. Sprinkle fresh raspberries over crumb mixture and top with remaining dark chocolate chips.
Return to oven and bake for 20 to 30 minutes or until crust and topping are golden.
Remove from oven and let cool before cutting into bars.
Store bars in an airtight container at room temperature or in the fridge for up to 5 days.

YIELD: 24 servings

Originally posted June 2014; revised and reposted January 2020.

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