Raspberry White Chocolate Bliss Bars

Recipe Introduction

Craving a Sweet Treat?

Ever have one of those days where only something utterly delicious will do? Well, look no further! We are making raspberry white chocolate shortbread bars .

Seriously, these are ridiculously good. It is the perfect balance of buttery shortbread, tart raspberries, and sweet white chocolate.

A Shortbread with a Twist

This shortbread bars recipe isn't your grandma's typical bake. This recipe takes that classic, crumbly goodness. Then it elevates it with fruity and chocolatey magic.

It's so easy to make, and it will only take about an hour with chilling time. This recipe should make about 16 bars.

Enough to share...or not!

Why You'll Love This Bake

These bars aren't just tasty; they're kinda good for you too! I mean, raspberries are packed with antioxidants, right? Plus, these raspberry shortbread bars are perfect for any occasion.

Need something for a bake sale? Got a tea party? Or even if you need a treat to cheer you up these white chocolate raspberry bars are perfect.

Let's Get Baking

Ready to dive in? These homemade shortbread bars are seriously simple. Do not worry if you are not Mary Berry yourself.

This is a super easy recipe that tastes like something from the Great British Bake Off tent. So, let’s gather the ingredients, and I'll walk you through making these amazing traybake recipes !

Let’s Do This

Don’t forget the star of the show, our raspberry filling . Remember quality ingredients matter! It really does make a difference.

Now, let’s not waste any more time. I'm already dreaming of that white chocolate drizzle melting in my mouth!

Ingredients & Equipment: Let's Get This Baking Party Started!

Alright, let's talk about what you'll need to make these Raspberry White Chocolate Shortbread Bars . Don't worry, it's not rocket science.

We are making easy traybake recipes . I promise even your nan could nail this, no stress involved. I mean, imagine biting into those white chocolate raspberry bars .

Oh my gosh!

Main Ingredients: The Star Players

Here's what you'll need for these amazing raspberry shortbread . Get ready to bake some happiness!

• Unsalted Butter: 1 cup (2 sticks, 227g) . It must be soft, like spreadable soft. Good quality butter makes a difference, trust me.
• Granulated Sugar: ½ cup (100g) . This is just your everyday sugar, nothing fancy.
• Salt: ¼ teaspoon (1.5g) . Just a pinch to balance the sweetness!
• All-Purpose Flour: 2 cups (250g) . Plain flour. Don't over measure it!
• Fresh Raspberries: 12 ounces (340g) . Honestly, fresh is best. Baking with raspberries makes everything better.
• Granulated Sugar (for filling): 2 tablespoons (25g) . Sweetening the deal.
• Cornstarch: 1 tablespoon (8g) . Helps thicken that raspberry filling nicely.
• Lemon Juice: 1 tablespoon (15ml) . Adds a bit of zing.
• White Chocolate: 4 ounces (113g) , finely chopped. Use a good quality one for the best white chocolate drizzle .
• Vegetable Shortening or Coconut Oil: 1 teaspoon (5ml) . Helps the chocolate melt smoothly.

Seasoning Notes: It's All About That Flava!

For the shortbread, less is more. The buttery flavour should shine! Think of the easy dessert recipes you can find and adapt them.

• Essential Spice Combinations: None needed here! Pure butter goodness.
• Flavor Enhancers and Aromatics: Lemon zest in the shortbread is amazing.
• Quick Substitution Options: Vanilla extract adds a lovely warmth (optional).

Equipment Needed: Keep It Simple

You don't need every gadget in the kitchen, okay? Just the basics for this shortbread bars recipe .

• 9x13 inch Baking Pan: This is essential.
• Parchment Paper: For easy removal and less mess!
• Mixing Bowls: One for the dough, one for the filling.
• Whisk: For the filling.
• Saucepan: For cooking the raspberry magic.
• Rubber Spatula: Get every last bit!

Common household alternatives: If you don’t have parchment paper, grease and flour the pan. A fork works great to mix the dough if you don't have a proper whisk.

These homemade shortbread Mary Berry baking recipes are so simple to get right, you can nail this! Have fun, and enjoy those raspberry white chocolate shortbread bars .

Alright, let's talk baking. Specifically, let's dive into the wonderful world of Raspberry White Chocolate Shortbread Bars . Honestly, these bars are the business .

They're the perfect balance of buttery, crumbly goodness, tangy raspberries, and sweet white chocolate. Think of them as a posh biscuit.

You know? They’re proper lush, and ridiculously easy to make. I’m not even kidding. Let’s bake!

Nailing That Bake: The Cooking Method

It's not rocket science, promise. We're essentially making a batch of homemade shortbread , with a bit of fancy flair.

Follow these steps, and you'll be scoffing these white chocolate raspberry bars in no time. This shortbread bars recipe can totally become a new family favourite.

Prep Steps

Essential mise en place is your friend. Get everything measured out before you start. Soften that butter! This is a must.

Line your baking tray with parchment paper for easy lifting later. Also, keep little fingers away from the oven, yeah?

step-by-step Process

1. Cream together the softened butter, sugar, and salt until fluffy. That takes about 3- 5 minutes with an electric mixer.
2. Gradually mix in the flour until just combined. Don't overmix!
3. Press two-thirds of the dough into the prepared pan. Prick it with a fork. Chill for 30 minutes .
4. Pre-bake the crust at 350° F ( 175° C) for 15- 20 minutes . It should be lightly golden.
5. Cook raspberries, sugar, cornstarch, and lemon juice until thick for your raspberry filling . It should look like jam.
6. Spread the filling over the crust, then crumble the remaining dough on top.
7. Bake for 20 minutes , until golden.
8. Melt the white chocolate and drizzle over the cooled bars for that classic white chocolate drizzle . Chill, cut, and enjoy!

Pro Tips

For extra flavour, add lemon zest to the raspberry shortbread . Avoid overbaking the crust, as you need it soft and delicious.

If you’re making ahead, the shortbread crust can be baked a day in advance. Store in an airtight container, then proceed with the raspberry filling and topping the next day.

And always use fresh raspberries. Honestly, they add a burst of freshness.

Honestly, these easy dessert recipes are fab for traybakes. And because who doesn't love baking with raspberries ? This traybake recipe can make you feel like you are participating in Mary Berry baking recipes , and I hope you enjoy these bars as much as I do!

Recipe Notes for Raspberry White Chocolate Shortbread Bars

Right, let's talk nitty gritty about these raspberry white chocolate shortbread bars . Honestly, this shortbread bars recipe is pretty straightforward, but a few pointers never hurt, eh? These notes will help you nail this homemade shortbread every time.

Serving Suggestions: Ace Your Presentation

These white chocolate raspberry bars are divine on their own! But let's jazz them up a bit. For plating, think simple elegance.

A dusting of icing sugar and a few fresh raspberries on top? Chef's kiss! They make perfect easy dessert recipes for any occasion.

As for drinks? A cuppa Earl Grey is always a winner. Or, if you're feeling fancy, a glass of chilled prosecco.

For sides, a dollop of clotted cream wouldn't go amiss if you have some. You know, proper British style.

Storage Tips: Keeping 'Em Fresh

Fancy keeping these raspberry shortbread for later? You’re in luck! In the fridge, these raspberry white chocolate shortbread bars will happily last for about 3-4 days.

Just pop them in an airtight container. To freeze, wrap them tightly in cling film, then foil, and they'll keep for up to 2 months.

When you're ready to eat, thaw them in the fridge overnight, or just grab one and let it sit at room temperature for a bit.

If you want them warm, a quick blast in the microwave (about 10-15 seconds) does the trick.

Variations: Making It Your Own

Want to mix things up? Course you do! For a gluten-free version, use a gluten-free flour blend in the shortbread bars recipe .

Just be sure to watch the baking time, as it might differ slightly. Also, add a lemon zest to the dough to make it lemon raspberry shortbread .

It adds a lovely zing!

For seasonal swaps, try using blackberries or blueberries instead of raspberries in the raspberry filling during autumn months. Don't forget the white chocolate drizzle , it is the cherry on the top!

Nutrition Basics: Treat Yourself (Sensibly!)

Alright, let's be real. These white chocolate raspberry bars aren't exactly a health food. But everything in moderation, right? Each bar has roughly 280 calories, 3g of protein, 16g of fat, 32g of carbs, and 18g of sugar.

They also contain around 2g of fiber and 50mg of sodium.

Remember, these are just estimates. The exact numbers will depend on the specific ingredients you use. But hey, a little bit of what you fancy does you good! It is the perfect traybake recipes .

So there you have it! All the tips and tricks you need to bake these delightful bars. Go on, give it a go! I think even Mary Berry baking recipes don't make it this easy.

Happy baking!

Frequently Asked Questions

Can I use frozen raspberries in these raspberry white chocolate shortbread bars? I've got a glut in the freezer!

Absolutely! While fresh raspberries give the best texture, frozen raspberries work in a pinch. Just be sure to thaw them completely and drain any excess liquid before adding them to the filling, otherwise you might end up with a soggy bottom, and nobody wants that!

Think of it like a "Bake Off" technical challenge - adapt and overcome!

My shortbread crust is always tough. What am I doing wrong when making these raspberry white chocolate shortbread bars?

Tough shortbread is a common baking woe! The key is to avoid overmixing the dough. Overmixing develops the gluten in the flour, resulting in a tough texture. Mix the butter, sugar, and flour just until combined and the dough starts to come together. Think "light hands" like Prue Leith always says!

How do I store these raspberry white chocolate shortbread bars to keep them fresh?

To keep your Raspberry White Chocolate Shortbread Bars tasting their best, store them in an airtight container at room temperature for up to 3 days. If you live in a warmer climate, you can store them in the fridge, but be aware that the shortbread might become a little firmer.

You can also freeze them for longer storage (up to 2 months); just be sure to wrap them tightly in plastic wrap and then in foil.

Can I substitute the white chocolate for something else in these raspberry white chocolate shortbread bars?

Of course, you can mix things up! Dark chocolate is a delicious alternative for a richer, less sweet flavor profile. You could also try milk chocolate for a classic, comforting taste.

Another option is to skip the chocolate altogether and instead dust the bars with powdered sugar or drizzle them with a simple glaze made from powdered sugar and milk or lemon juice.

How can I make these raspberry white chocolate shortbread bars gluten-free?

You can easily adapt this recipe to be gluten-free by using a gluten-free all-purpose flour blend in the shortbread crust. Be sure to choose a blend that contains xanthan gum, as this helps to bind the ingredients together and give the shortbread a similar texture to traditional shortbread.

Follow the recipe as written, simply swapping out the regular flour for the gluten-free blend.