Raspberry Walnut Shortbread Bars
Indulge in the buttery decadence of Raspberry Walnut Shortbread Bars, a delightful treat that perfectly balances sweet and nutty flavors with a crisp, tender crust. Featuring a rich shortbread base made from creamy unsalted butter, these bars are layered with vibrant, tart raspberry jam and a generous sprinkling of toasted chopped walnuts for added crunch. The recipe is easy to follow, with just 15 minutes of prep time, making it an ideal dessert for holidays, parties, or anytime you need a quick, crowd-pleasing bake. Finished with a light dusting of powdered sugar, these bars are not only delicious but also visually stunning, offering the perfect harmony of texture and flavor in every bite. Serve them as an afternoon snack, a tea-time treat, or a dazzling addition to your dessert spread!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 0.25 teaspoons salt
- 0.75 cup raspberry jam
- 0.5 cup walnuts, chopped
- 2 tablespoons powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy using a hand mixer or stand mixer.
Mix in the vanilla extract until combined.
Gradually add the flour and salt to the butter mixture. Mix until the dough comes together. It may be crumbly but should press together when squeezed.
Press the shortbread dough evenly into the prepared baking pan, ensuring the bottom is evenly covered and pressed into an even layer.
Bake the shortbread crust for 15 minutes, or until the edges are lightly golden.
Remove the crust from the oven and allow it to cool for 5 minutes. Spread the raspberry jam evenly over the crust, leaving a bit of space around the edges.
Sprinkle the chopped walnuts evenly over the raspberry jam layer, gently pressing them down to help them adhere.
Return the pan to the oven and bake for an additional 15 minutes, or until the walnuts are toasted and the jam is bubbling slightly.
Remove the bars from the oven and allow them to cool completely in the pan.
Once cooled, use the parchment paper overhang to lift the bars out of the pan. Transfer to a cutting board and slice into 12 equal bars.
Dust with powdered sugar before serving for a decorative touch.
Nutrition Facts
Calories |
3129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.4 g | 177% | |
| Saturated Fat | 60.4 g | 302% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 634 mg | 28% | |
| Total Carbohydrate | 438.6 g | 159% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 237.7 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 541 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
