Raspberry Caramel Shortbread Bars Recipe

If you love a treat that hits all the right notes—sweet, tangy, buttery, and a little bit fancy—you’re in for a real delight with this Raspberry Caramel Shortbread Bars Recipe. I absolutely adore how the layers come together: a crumbly shortbread base, a vibrant raspberry jelly, a luscious caramel layer, and a smooth chocolate topping. Each bite feels like a little celebration, and after making this recipe a few times, I’m confident you’ll find it just as addictive and impressive as I do.

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Ingredients You’ll Need

The layers of these raspberry caramel shortbread bars are built with simple, wholesome ingredients that pack a punch. I always recommend using the freshest raspberries you can find for the jelly—it really makes the flavor pop! And if you can get a good quality vegan butter and smooth cashew butter, the caramel becomes irresistibly creamy.

• Gluten-free all purpose flour: Use plain flour if gluten isn’t a concern; it makes for a sturdy, tender shortbread base.
• Ground almonds: Adds a lovely nutty texture and richness to the shortbread crust.
• Vegan butter: Essential for that buttery, flaky shortbread texture—softened butter works best here.
• Pure maple syrup: This sweetener blends beautifully throughout the recipe, helping bind the crust and flavor the raspberry jelly and caramel.
• Sea salt: Balances the sweetness and enhances the caramel’s depth—don’t skip it!
• Fresh raspberries: They provide that bright, tangy layer that cuts through the richness.
• Lemon juice: Intensifies the raspberry flavor and brightens the jelly layer.
• Agar-agar powder: This vegan-friendly thickener sets the raspberry jelly firmly—so it doesn’t squish out when you bite in.
• Cashew butter: The secret to creamy, dreamy salted caramel—smooth and rich, it’s a game-changer.
• Coconut oil (solid): Adds richness and helps the caramel set firmly.
• Full fat canned coconut milk or cream: For that silky caramel texture with a subtle tropical note.
• Vanilla extract: Gives the caramel a warm, comforting aroma and flavor.
• Vegan chocolate: For that shiny top layer—choose a good melting chocolate for best results.
• Freeze-dried raspberries (optional): A lovely crunchy topping that keeps that raspberry flavor front and center.

Variations

I love tweaking this Raspberry Caramel Shortbread Bars Recipe depending on what I have in my pantry or what mood I’m in. It’s such a forgiving set of layers that you can play around without losing the magic.

• Nut-free variation: I swapped the ground almonds and cashew butter for sunflower seed meal and sunflower seed butter once, and it worked surprisingly well for a nut-free option.
• Berry swap: You can replace raspberries with strawberries or blackberries—just keep the same jelly-making technique for a different twist.
• Sweetener alternatives: If you don’t have maple syrup, agave or a mild honey works nicely to keep the sweetness balanced.
• Chocolate toppings: Dark, milk, or even white vegan chocolate can be used to top these bars, depending on how decadent you want to go.

How to Make Raspberry Caramel Shortbread Bars Recipe

Step 1: Prepare and Bake the Shortbread Base

Preheat your oven to 175°C (350°F) and get an 8-inch square pan ready by lightly greasing it and lining it with parchment paper—trust me, this makes removing the bars so much easier. Combining the gluten-free flour, ground almonds, vegan butter, maple syrup, and sea salt in a food processor is the quickest way to bring the dough together into a sticky ball. Press it evenly into your pan and prick the surface with a fork. The pricks help prevent bubbling and keep the shortbread nice and flat during baking. Bake for about 15-18 minutes until the edges turn a gentle golden brown. Let it cool completely before moving on; this makes layering easier and cleaner.

Step 2: Make the Raspberry Jelly Layer

This layer is where the fresh raspberries really shine. Gently heat them with maple syrup so the berries break down into a jammy texture. I always blitz and then strain the mixture through a fine sieve to get a silky jelly without pesky seeds—your bars will thank you! Adding lemon juice brightens the flavor, and agar-agar sets it firmly without gelatin. After bringing it to a boil and simmering for a few minutes, let your jelly cool slightly before pouring it over the set shortbread base. A quick freeze for 30 minutes will help it solidify so your caramel doesn’t mix with it later.

Step 3: Whip Up the Salted Caramel

I discovered that blitzing all the caramel ingredients in a food processor yields the creamiest, smoothest texture—way easier than stirring on the stove! The mix of cashew butter, maple syrup, coconut oil, coconut milk, vanilla, and sea salt creates a rich, velvety caramel that balances sweet and salty perfectly. Pour this over your chilled raspberry jelly layer and spread with a spatula so it’s even. Pop it back into the freezer for at least 4 hours or overnight; this step is key for the caramel to firm up enough to support the chocolate topping.

Step 4: Finish with the Chocolate Topping

Melting your vegan chocolate gently over a double boiler prevents burning and keeps the finish glossy. Here’s a little trick I learned: melt two-thirds of the chocolate first, then add the remaining third off the heat and stir until smooth—this templating step helps you get a shiny, snappy chocolate layer on top. Spread it evenly over the caramel, sprinkle freeze-dried raspberries if using, and chill in the fridge for about 15 minutes to set. When slicing, warming your knife in hot water really helps you get clean cuts every time without the chocolate cracking or the caramel oozing out.

How to Serve Raspberry Caramel Shortbread Bars Recipe

Garnishes

I like to keep it simple with a dusting of powdered sugar or extra freeze-dried raspberries on top—both add a pretty pop and a little texture contrast. Sometimes, I’ll drizzle a bit of melted vegan white chocolate for a festive touch. If you’re serving these for a party, a few fresh raspberries on the side elevate the presentation, too.

Side Dishes

These bars are quite rich and perfect on their own, but I’ve enjoyed pairing them with a light, fruity salad or a scoop of coconut vanilla ice cream when serving as dessert after dinner. A cup of freshly brewed coffee or herbal tea balances the sweetness beautifully for afternoon tea time.

Creative Ways to Present

For special occasions, I’ve served these bars on a tiered cake stand alongside other vegan treats, making them the star of the show. Wrapping each bar individually in parchment paper tied with a ribbon also makes a charming homemade gift. If you’re feeling fancy, drizzle extra caramel sauce on the plate before placing the bars down—it’s a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I store leftover bars in an airtight container in the fridge to keep that caramel fresh and the chocolate firm. They last beautifully for up to 5 days, though they tend to disappear a lot faster in my house! Just make sure the container keeps out moisture to preserve the shortbread crispness.

Freezing

These bars freeze wonderfully—just cut them into squares, wrap each piece in plastic wrap, then place them in a freezer-safe bag. When you want a sweet treat, let them thaw in the fridge overnight. I’ve found the texture holds up well, and the flavors stay vibrant even after freezing.

Reheating

Because these bars are best enjoyed chilled or at room temperature, I usually just let them sit out for 10-15 minutes after taking them from the fridge. If you want to soften the shortbread slightly, a quick zap in the microwave—just 8-10 seconds—does the trick, but be careful not to melt the chocolate topping.

FAQs

Final Thoughts

This Raspberry Caramel Shortbread Bars Recipe has become one of my absolute favorites for treating guests or just indulging myself with something extra special. It’s approachable enough for a home cook but impressive enough to wow anyone you serve it to. I hope you find joy in making it as I have—plus, hearing that “wow” moment from your family or friends when they take that first bite is just priceless. So go ahead, give it a try and make a little magic in your kitchen!

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