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raspberry chocolate bars on parchment paper on top of wood board. Small white bowl with raspberry jam and spoon with jam in front right.

Raspberry Chocolate Bars

Author: Janet Harlow
Course: Dessert
Cuisine: American
Servings: 16 2" bars
These raspberry chocolate bars combine a buttery shortbread crust with fresh raspberries, raspberry jam and bittersweet chocolate for the perfect dessert bar.
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Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins


Shortbread Crust

  • c gluten-free flour* or regular wheat flour
  • 1 c sugar
  • ¼ tsp salt
  • 2 sticks butter
  • 1 egg
  • 2 tsp vanilla extract


  • ¾ c chocolate chips dark, semi-sweet or bittersweet
  • 1 c raspberry jam
  • About 6 oz fresh raspberries


  • NOTE: This recipe can be mixed by hand with a pastry blender or 2 forks or with an electric mixer.
  • Preheat the oven to 350°F

Make a parchment liner for the pan

  • Center the pan on the parchment and cut out the corners of the paper.
  • Discard the corner pieces.
    overhead view of square metal pan on white parchment, Hand pulling out cut corner piece.
  • Fold the flaps inward and crease.
    parchment paper liner for square pan
  • Place the parchment in the pan.
    overhead view of square metal pan with parchment paper liner

Make the bars

  • Place the butter, sugar and flour in a large mixing bowl. Use an electric mixer or pastry blender to blend to coarse crumbs.
  • Make a well in the center of the mixture and add the egg and vanilla. Lightly beat the egg then combine it with the flour-butter mixture.
  • Mix until the dry ingredients are moistened and the dough comes together.
  • Set aside ¾ c of the dough.
  • Press the remaining dough in an even layer into the lined pan. Press level.
  • Top with 1/2 c of the chocolate chips. Spread them to within 1/2 inch of the edge. Press down very gently on the chips to lightly adhere them to the dough.
  • Place spoonfuls of raspberry jam over the chips and spread in an even layer to within ½ inch of the edge of the pan. The chips and jam will melt and spread to the edge during baking.
  • Break the raspberries in half and cover the jam.
  • Top with chunks of the remaining dough.
  • Bake for 45-50 minutes.
  • Cool the pan on a wire rack for about 30 minutes. Then refrigerate for 2-3 hours before removing them from the pan or cutting.


*This recipe was tested with wheat flour, King Arthur's Gluten-Free Measure for Measure Flour and Pamela's All Purpose Artisan Blend.
If you use a gluten-free flour blend that does not contain xanthan gum, guar gum or inulin, add 1 tsp xanthan or guar gum to the recipe.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.