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Raspberry & Chocolate Shortbread Bars


  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 2 large egg yolks
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 jar (10 ounces) seedless raspberry spreadable fruit
  • 4 ounces bittersweet chocolate, finely chopped
  • 1/3 cup heavy whipping cream


  • 1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. In a small bowl, mix flour, baking powder and salt; gradually add to creamed mixture, mixing well.
  • 2. Press half of the dough onto bottom of a greased 11x7-in. baking dish. Top with spreadable fruit. Crumble remaining dough over fruit. Bake on lowest oven rack 30-40 minutes or until golden brown. Cool completely on a wire rack.
  • 3. Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Drizzle over top; let stand until set. Cut into bars.

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