I’m just going to jump right in here and talk about how flipping incredible these Double Chocolate Raspberry Shortbread Bars are! They are my moms new absolute favorite dessert, I swear she mentions them to me every time I see her, which is often lately. She even asked me to make them for my own Bridal Shower this weekend! haha
They’re so incredible. The day I made these, I brought them to her house, knowing over there I have two brothers and my dad who would devour these right up, and leave me to not expanding my waist. However, that would not be the case. My mom sampled them, then I took a bite, then she sampled, then I took a bite…then it continued like that for 2 hours, when we completely demolished every.last.crumb. With zero assistance from anyone else. Luckily, I had saved about four bars at home for my hubs to sample, thinking he would be all happy that I didn’t leave a big pan of sweets in the house, (his lack of self-control is equally as bad as mine sometimes) but instead, he was pissed because they were “the best things ever, and I want more!”
Needless to say, these are all around everyone’s most favorite dessert now. And while these pictures don’t do them justice, due to my impatience and just wanting to keep snacking, you should most definitely make these ASAP. Whether it be for mothers day, a baby shower, bridal, BBQ, or just dessert tonight, you really, really don’t want to miss out on these. They are by far in the top 3 best desserts I have ever made. Do it friends, you’ll be so grateful! 😉
An incredible raspberry-oatmeal crumble sandwiched by two layers of creamy dark and white chocolate, all atop soft, chewy shortbread, these bars are the epitome of heaven!
Ingredients
- 3/4 cup butter, softened
- 1/4 cup white sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1/8 teaspoon salt
- 2/3 cup frozen raspberry's
- 2 Tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup old fashioned oats
- 1/2 cup flour
- 1/2 cup dark chocolate
- 3/4 cup white chocolate, divided
- 1 Tablespoon butter
- 3 teaspoons heavy cream
Directions
- Preheat your oven to 350 degrees. Line an 8x8 pan with tin foil, leaving enough to hang over the edges and grease.
- In a medium sized bowl, cream together the butter, sugar, and vanilla extract.
- Stir in the flour and salt until just combined.
- Press firmly into the bottom of the lined pan and set aside.
- In a microwave safe bowl, cover the frozen raspberries with plastic wrap and microwave on high until completely thawed and very liquid, about 3 minutes.
- In a large bowl, whisk together the brown sugar, cinnamon, nutmeg, oats, and flour.
- Fold in the thawed raspberry until completely mixed.
- To assemble the bars. On top of the already pressed in shortbread, sprinkle on the dark chocolate, and 1/2 cup of the white chocolate.
- Press in the raspberry mixture, forming an even layer, fully covering the chocolate.
- Pop in the oven for 20-25 minutes. (I cook mine, closer to 20 because I like them super soft!)
- For the white chocolate drizzle, in a microwave safe bowl, add together the remaining 1/4 cup of white chocolate with the butter.
- Microwave for 40 seconds, stir, and add a teaspoon of heavy cream. Pop back in the microwave for 20 seconds and check again. If necessary, add more heavy cream and re-microwave until the white chocolate is smooth and easily pourable.
- Once the bars are done, allow them to cool in the pan for 3-4 minutes, than easily remove and cool completely on a cooling rack, before drizzling on the white chocolate.
- Drizzle, slice, and serve!
Shortbread Recipe Source: Joy of Baking