Raspberry Caramel Shortbread Bars Recipe

If you’re a fan of sweet, buttery treats with a tart twist, then you’re going to adore this Raspberry Caramel Shortbread Bars Recipe. It combines a crispy almond shortbread base, a luscious raspberry jelly, a creamy salted caramel layer, and a rich vegan chocolate topping that’s simply irresistible. I discovered this recipe on a chilly afternoon and my family and I couldn’t stop sneaking bites until it was gone. Whether you want a fancy dessert for guests or a special treat to share with loved ones, these bars always impress – and I’m excited to walk you through every step!

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Ingredients You’ll Need

The beauty of this Raspberry Caramel Shortbread Bars Recipe is how well these ingredients harmonize. Each element, from the almond flour in the base to the agar-agar in the raspberry jelly, works together to create layers that hold perfectly and deliver delightful textures.

• Gluten-free all-purpose flour: If you’re not gluten-free, plain flour works perfectly here for the shortbread base.
• Ground almonds: Adds a lovely nutty flavor and tender texture to the crust.
• Vegan butter: Essential for that classic rich shortbread taste and crumbly texture.
• Pure maple syrup: A natural sweetener used in multiple layers; it adds a depth of flavor absent in refined sugar.
• Sea salt: A pinch enhances every flavor and balances the sweetness.
• Fresh raspberries: The heart of the jelly layer; fresh works best to get that beautiful vibrant flavor.
• Lemon juice: Brightens the raspberry jelly, cutting through the sweetness.
• Agar-agar powder: A plant-based gelatin substitute that helps set the raspberry jelly firmly.
• Cashew butter: For creamy, nutty salted caramel that’s luxuriously smooth.
• Coconut oil (solid): Helps give the caramel a glossy, firm finish.
• Full fat canned coconut milk or cream: Adds richness and smooth texture to the caramel.
• Vanilla extract: Enhances the caramel’s depth.
• Vegan chocolate: For the top layer; melty, glossy, and extra indulgent.
• Freeze dried raspberries (optional): Adds a crunchy, tangy garnish that looks stunning and tastes fresh.

Variations

I love that this Raspberry Caramel Shortbread Bars Recipe is a great canvas for your own creativity. Sometimes I swap out ingredients or add a little twist depending on the season or dietary needs, and it always turns out delightful!

• Nut-Free Variation: Substitute sunflower seed butter for cashew butter and use a seed-based flour blend instead of almonds, which keeps it allergy-friendly.
• Berry Swap: I’ve tried blueberries or blackberries in place of raspberries – delicious but a slightly softer jelly layer.
• Chocolate Variation: Use dark or milk vegan chocolate depending on your sweetness preference. For a fun twist, swirl some white vegan chocolate on top before it sets.
• Sweetener Options: If you don’t have maple syrup, agave nectar or brown rice syrup can work in a pinch, though the flavor changes slightly.

How to Make Raspberry Caramel Shortbread Bars Recipe

Step 1: Make the Buttery Almond Shortbread Base

Start by preheating your oven to 175°C (350°F). Lightly grease an 8-inch square pan and line it with parchment paper — trust me, this makes cleanup a breeze and helps your bars release easily. In a food processor, pulse together the gluten-free flour, ground almonds, vegan butter, maple syrup, and salt until the dough sticks together. Don’t overmix; once it starts clumping, you’re good! Press it evenly into your pan, smoothing the surface with a spatula or the bottom of a glass. Before baking, gently prick the dough with a fork a few times to prevent bubbling. Bake for about 15 to 18 minutes until the edges are just turning golden brown, then let it cool completely to room temperature. This needs to be fully cool before adding the raspberry jelly layer to avoid melting it prematurely.

Step 2: Cook and Set the Raspberry Jelly Layer

While the base cools, toss fresh raspberries into a saucepan over medium heat. Cook them down for about 10 minutes, stirring occasionally, until they become jammy and soft. I like to then transfer them to my blender for a smooth puree, but don’t forget to strain through a sieve to get rid of the seeds – this makes your jelly silky and smooth. Return the sieved puree to the pan and add the maple syrup, lemon juice, and agar-agar powder. Bring it to a gentle boil then simmer for 3 minutes while whisking non-stop – agar-agar thickens fast! Let it cool a little, about 10 minutes, before pouring it evenly over your shortbread base. Pop it into the freezer for half an hour to set firmly.

Step 3: Blend and Spread the Decadent Salted Caramel

Next up is that dreamy salted caramel layer. Pop your cashew butter, maple syrup, coconut oil, canned coconut milk (or cream), vanilla, and sea salt into your food processor. Blend thoroughly for a couple of minutes until the mixture is shiny and creamy. Pour it right over your chilled raspberry jelly and smooth it out evenly with a spatula. This is the part I always look forward to! Place it back in the freezer for at least 4 hours or overnight for best results — this helps the caramel firm up nicely without melting the other layers.

Step 4: Finish with a Glossy Chocolate Topping

To top things off, melt two-thirds of your vegan chocolate gently over a double boiler. When it’s melted and silky, remove it from the heat and stir in the remaining chocolate until smooth – this helps temper the chocolate and gives a beautiful shine. Spread this chocolate layer evenly over your set caramel. For a pretty pop of color and texture, sprinkle freeze-dried raspberries on top if you like. Place your bars in the fridge for about 15 minutes until the chocolate hardens. Before slicing, heat a sharp knife by dipping it in boiling water, drying it quickly, then cutting — this trick helps you get clean cuts without cracking the chocolate.

How to Serve Raspberry Caramel Shortbread Bars Recipe

Garnishes

I love sprinkling some freeze-dried raspberries on top for a burst of intense fruit flavor and a slight crunch – plus it looks gorgeous. Sometimes a dusting of edible gold dust adds a necklace of sparkle if I’m serving for a special event. Fresh mint leaves or a few whole raspberries on the side add a fresh touch that echoes the bars’ flavors beautifully.

Side Dishes

These bars pair wonderfully with a hot cup of coffee or herbal tea to balance their sweetness. For the brunch table, I like serving them alongside fresh fruit salad or a tangy lemon sorbet to add a refreshing contrast. They also make a great after-dinner treat with a scoop of vegan vanilla ice cream.

Creative Ways to Present

For holiday gatherings or celebrations, I’ve served these cut into small bite-sized squares and arranged them on a platter with edible flowers and fresh berries. Wrapping individual bars in parchment paper and tying with twine also makes an adorable gift or party favor! Try layering them in clear boxes to show off the vibrant layers—it’s always a conversation starter.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge, where they stay fresh for up to 5 days. The flavors actually improve a bit after resting overnight, so these bars reward patience! I always recommend lining the container with parchment paper to keep the bottoms from sticking.

Freezing

Freezing these bars works great and makes future treats super convenient. I slice them first and wrap pieces individually in plastic wrap, then store in a freezer-safe container. When you want some, just defrost in the fridge overnight or at room temperature for a few hours, and they taste almost as fresh.

Reheating

I usually enjoy these bars cold or at room temperature, but if you want to soften the caramel layer slightly, just let them sit on the counter for 20 minutes before serving. Avoid microwaving to prevent the chocolate from melting unevenly.

FAQs

Final Thoughts

What I absolutely love about this Raspberry Caramel Shortbread Bars Recipe is that it feels fancy without needing complicated techniques or hard-to-find ingredients. Whenever I make these, they’re a hit whether it’s a casual family dessert or a special occasion spread. You’ll find that the combination of textures and flavors is truly unforgettable—and once you try making them yourself, I’m sure you’ll want to bake them again and again. So, grab your ingredients and start layering your way to some seriously delicious bars. Trust me, your taste buds will thank you!

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