| |

Raspberry Caramel Shortbread Bars Recipe

Avatar photoByJulia
Jump to Recipe· 4.7 from 132 reviews

If you’re looking for a treat that’s truly next-level, I can’t recommend this Raspberry Caramel Shortbread Bars Recipe enough. It’s got that irresistible trio of buttery shortbread, tangy raspberry jelly, and luscious salted caramel, all finished with a rich chocolate topping. I absolutely love how the layers come together—the contrast of textures and flavors is just out of this world. Once you try these bars, I promise you’ll be hooked, just like my family and friends who keep asking for more!

🤍

Why You’ll Love This Recipe

  • Perfect Layer Combination: The shortbread, raspberry jelly, caramel, and chocolate layers balance sweetness and tartness beautifully.
  • Vegan and Gluten-Free Friendly: I love that it uses plant-based and gluten-free ingredients without compromising flavor.
  • Impressive But Doable: Don’t be intimidated by the steps—each one is straightforward and yields delicious results.
  • Make-Ahead Bonus: These bars store really well, so you can prepare them in advance for gatherings or a special treat after a long day.
The image shows multiple square dessert bars arranged on a piece of brown parchment paper placed on a white marbled surface. Each bar has four distinct layers: the bottom layer is dark brown chocolate, the second layer is light beige with a smooth texture, the third layer is a bright pink jelly-like layer, and the top layer is dark chocolate covered with small red crumbles scattered evenly. A small wooden bowl filled with coarse pink salt is visible in the top right corner with some salt spilled around it. Two bars are positioned to show their side layers clearly. Photo taken with an iphone --ar 2:3 --v 7 - Raspberry Caramel Shortbread Bars, raspberry caramel dessert, layered berry bars, salted caramel shortbread, easy berry bars recipe this …

Ingredients You’ll Need

The magic in this Raspberry Caramel Shortbread Bars Recipe comes from simple, quality ingredients working in harmony. Grab fresh raspberries if you can, and don’t skimp on the cashew butter for that creamy caramel layer—trust me, it’s worth it!

Flat lay of a small mound of light beige gluten-free all purpose flour, a heap of pale brown ground almonds, a few chunks of creamy yellow vegan butter, a small white bowl filled with amber maple syrup, a pinch of coarse sea salt crystals, a cluster of fresh bright red raspberries, a small white bowl of pale yellow lemon juice, a small white bowl with fine white agar-agar powder, a dollop of smooth pale beige cashew butter, a small white bowl with melted golden coconut oil, a small white bowl of thick white coconut cream, a small white bowl of dark vanilla extract, a small white bowl of coarse sea salt, a block of shiny dark vegan chocolate, and a small white bowl of vibrant crimson freeze-dried raspberries placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Raspberry Caramel Shortbread Bars, raspberry caramel dessert, layered berry bars, salted caramel shortbread, easy berry bars recipe
  • Gluten-free all-purpose flour: You can swap in plain flour if gluten isn’t a concern.
  • Ground almonds: Adds a lovely nutty depth and tender crumb to the shortbread base.
  • Vegan butter: Makes the shortbread buttery and rich without dairy.
  • Pure maple syrup: Used in multiple layers for natural sweetness and a subtle caramel flavor.
  • Sea salt: Essential for balancing sweetness and enhancing all the other flavors.
  • Fresh raspberries: For that bright, fruity jelly layer—frozen raspberries could work in a pinch, but fresh is best.
  • Lemon juice: Adds a touch of acidity to brighten the raspberry layer.
  • Agar-agar powder: This vegan-friendly thickener helps set the jelly perfectly.
  • Cashew butter: The base for the caramel layer—creamy and rich like no other nut butter.
  • Coconut oil (solid): Adds smoothness and helps set the caramel.
  • Full-fat canned coconut milk or cream: Provides richness and helps with the texture of the caramel.
  • Vanilla extract: A hint of warmth in the caramel layer that I can’t live without.
  • Vegan chocolate: For that final indulgent chocolate topping.
  • Freeze-dried raspberries (optional): A pretty and flavorful sprinkle for garnish.
📝
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this Raspberry Caramel Shortbread Bars Recipe depending on the season or what I have on hand—you can easily make it your own! Don’t be shy about customizing to your taste or dietary needs.

  • Nut-free version: I swapped the almond flour for oat flour once for a friend with allergies, and it still turned out great with a slightly different texture.
  • Berry swap: Blueberries or blackberries can replace raspberries if you want to switch up the fruit flavor.
  • Salted caramel twist: Feel free to add a little more sea salt to the caramel if you prefer that salty-sweet punch.
  • Chocolate options: Dark, semisweet, or even white vegan chocolate all work, depending on your sweetness preference.

How to Make Raspberry Caramel Shortbread Bars Recipe

Step 1: Make and Bake the Shortbread Base

First off, preheat your oven to 175°C (350°F). I like to grease an 8″ square pan and line it with parchment paper for easy removal later. Then, blend your gluten-free flour, ground almonds, vegan butter, maple syrup, and sea salt in a food processor until it all clumps together into a dough. Press it evenly into your pan and gently prick the surface with a fork so it bakes evenly. After about 15-18 minutes, when the edges turn lightly golden, pop it out to cool—that pinky promise? This part is the foundation of the bars, so don’t rush getting it just right.

Step 2: Prepare the Raspberry Jelly Layer

While the base cools, it’s time to make the raspberry jelly. Heat the fresh raspberries gently on medium heat until they become jammy, which usually takes about 10 minutes. I like to blend the mixture then strain it to keep the texture silky smooth—labs or seeds can be distracting in these bars. Once strained, return the raspberry puree to the pan along with maple syrup, lemon juice, and agar-agar powder. Bring it to a boil and simmer for 3 minutes while whisking constantly—that’s the trick I learned to avoid clumping and to get the perfect set. Let it cool for about 10 minutes, then pour it over the cooled shortbread. Freeze for 30 minutes to help it firm up nicely.

Step 3: Whip Up the Salted Caramel

I love this step because the caramel is incredibly smooth and luscious. Just blitz the cashew butter, maple syrup, solid coconut oil, coconut milk or cream, vanilla extract, and sea salt in your food processor until silky. Pour this over your raspberry jelly layer and smooth it out. Then, back into the freezer for at least 4 hours or overnight if you can wait that long—it’s totally worth the patience.

Step 4: Finish with the Chocolate Topping

For the grand finale, melt two-thirds of your vegan chocolate over a double boiler, then stir in the remaining chocolate to bring the temperature down and create a glossy finish. Spread the melted chocolate evenly over the caramel layer, and if you’re feeling fancy, sprinkle some freeze-dried raspberries on top for a pop of color and tartness. Let it chill in the fridge for 15 minutes, then you’re ready to slice.

Step 5: Slice and Serve with Care

Pro tip: Run a sharp knife under boiling water before slicing and wipe it dry—using the heat to gently cut through these layered bars keeps the chocolate from cracking and gives you clean edges. Trust me, a clean slice makes the bars look extra irresistible!

👨‍🍳

Pro Tips for Making Raspberry Caramel Shortbread Bars Recipe

  • Perfectly Set Jelly: Stirring continuously while simmering the agar-agar ensures a lump-free, smooth jelly layer every time.
  • Use Room Temperature Ingredients: For the caramel, I find that using room-temp coconut oil and cashew butter helps it blend better and stay creamy.
  • Chocolate Tempering Hack: Stir in some unmelted chocolate after melting to cool and stabilize the chocolate’s shine and snap.
  • Keep it Chill: Freezing between layers makes clean cuts easier and maintains distinct, neat layers.

How to Serve Raspberry Caramel Shortbread Bars Recipe

The image shows six square pieces of dessert arranged closely on a white marbled surface. Each piece has two clear layers: a thick bottom layer of smooth, medium brown and a thicker top layer of dark brown chocolate with a shiny texture. On top of the dark chocolate layer are scattered bright red and pink crushed candy pieces, adding a rough texture and colorful contrast. The pieces are cleanly sliced with sharp edges and placed in a neat pattern. photo taken with an iphone --ar 2:3 --v 7 - Raspberry Caramel Shortbread Bars, raspberry caramel dessert, layered berry bars, salted caramel shortbread, easy berry bars recipe

Garnishes

I love sprinkling a few freeze-dried raspberries on top—not just for looks but also for an intense raspberry pop that pairs perfectly with the creamy caramel and chocolate. A light dusting of flaky sea salt is another sprinkle I sometimes add to amplify that salted caramel vibe.

Side Dishes

These bars shine as a dessert, but I’ve served them alongside a simple vegan vanilla ice cream or a light lemon sorbet to cut through the richness. Fresh berries or a cup of herbal tea also make great companions.

Creative Ways to Present

For parties, I like to arrange these bars on a pretty platter with fresh mint leaves around the edges. During holidays, adding edible flower petals or dusting with edible gold powder elevates them into a stunning centerpiece that always gets compliments!

Make Ahead and Storage

Storing Leftovers

This recipe stores beautifully in an airtight container in the fridge for up to 5 days. I usually keep mine chilled because it helps the layers stay solid and makes each bite a perfect balance of textures.

Freezing

I’ve frozen these bars wrapped tightly in plastic wrap and placed in a freezer bag, and they thaw beautifully without losing texture. Just slice them after thawing for clean edges. Freezing is my go-to for making them well ahead of time.

Reheating

Since this is a chilled bar, I don’t recommend reheating. Instead, enjoy them straight from the fridge or at room temperature for the best flavor and texture. Letting them sit out 10-15 minutes softens the caramel and brings out the flavors.

FAQs

  1. Can I make this Raspberry Caramel Shortbread Bars Recipe nut-free?

    Yes, you can swap ground almonds for oat or gluten-free flour if nuts are a concern. For the caramel, you might try sunflower seed butter instead of cashew butter, though it will alter the flavor slightly.

  2. What’s the best way to cut these bars cleanly?

    Heat a sharp knife in hot water, wipe dry, and then slice gently through the bars. Warming the knife between cuts helps prevent cracking the chocolate and keeps the layers intact.

  3. Can I use frozen raspberries for the jelly layer?

    Fresh raspberries are best for texture and bright flavor, but frozen raspberries can work in a pinch. Just thaw and drain excess liquid before cooking to avoid a runny jelly.

  4. How long do these bars last in the fridge?

    Store them in an airtight container in the fridge for up to 3-5 days. They’re best enjoyed within this window for maximum freshness and taste.

Final Thoughts

This Raspberry Caramel Shortbread Bars Recipe is truly one of my favorites to share because it combines simple ingredients into something so decadent and delicious. I love how it impresses guests and satisfies my sweet tooth without the fuss of overly complicated baking. I hope you’ll give it a try soon—once you make these bars, I have a feeling they’ll become a staple in your dessert rotation, just like they did in mine!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Raspberry Caramel Shortbread Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 132 reviews
  • Author: Julia
  • Prep Time: 40 minutes
  • Cook Time: 18 minutes
  • Total Time: 4 hours 40 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: British
  • Diet: Gluten Free
Print Recipe

Description

This Raspberry Caramel Millionaires Shortbread is a decadent gluten-free and vegan dessert featuring a crisp almond and coconut base, a vibrant homemade raspberry jelly layer, a creamy salted cashew caramel, and a rich vegan chocolate topping. Perfectly balanced in flavors and textures, it’s a luscious treat ideal for special occasions or whenever you crave a sweet indulgence.

Ingredients

Base

  • 1 cup (125 g) gluten-free all purpose flour (use plain flour if not gluten-free)
  • 1 cup (112 g) ground almonds
  • 4 tablespoons (60 g) vegan butter
  • 2 tablespoons (30 ml) pure maple syrup
  • ¼ teaspoon (1.25 g) sea salt

Raspberry Jelly

  • 4 cups (480 g) fresh raspberries
  • ¼ cup (60 ml) pure maple syrup
  • 1 tablespoon (15 ml) lemon juice
  • 2 ½ teaspoons (12.5 g) agar-agar powder

Salted Caramel

  • 1 cup (256 g) cashew butter
  • ¾ cup (177 ml) pure maple syrup
  • 4 tablespoons (60 g) coconut oil (solid)
  • 2 tablespoons (30 g) full fat canned coconut milk or coconut cream
  • 1 teaspoon (5 ml) vanilla extract
  • 1 teaspoon (5 g) sea salt

Topping

  • 7 oz (200 g) vegan chocolate
  • ¼ cup (30 g) freeze dried raspberries (optional)

Instructions

  1. Prepare the base: Preheat your oven to 175°C (350°F). Lightly grease the base and sides of a square 8″ pan with some oil or vegan butter, then line with parchment paper.
  2. Make the dough: In your food processor, combine the gluten-free flour, ground almonds, vegan butter, maple syrup, and sea salt until the mixture sticks together to form a dough.
  3. Form the base: Evenly press the dough into the base of the prepared pan and smooth it out with a spatula or a flat-bottomed glass. Prick the dough several times gently with a fork to prevent bubbling.
  4. Bake the base: Bake for 15-18 minutes until slightly browned. Remove from oven and allow to cool to room temperature.
  5. Prepare the raspberry jelly: Add fresh raspberries to a saucepan and heat on medium for about 10 minutes until they become jammy. Transfer to a blender and blitz until smooth. Strain the mixture through a sieve to remove seeds and return to the saucepan.
  6. Cook the jelly: Add maple syrup, lemon juice, and agar-agar powder to the strained raspberry purée. Bring to a boil, then reduce heat and simmer for 3 minutes while whisking continuously. Remove from heat and let cool for about 10 minutes.
  7. Set the raspberry layer: Pour the raspberry jelly evenly over the cooled shortbread base. Place the pan in the freezer for 30 minutes to allow the jelly to set properly.
  8. Make the salted caramel: Combine cashew butter, maple syrup, solid coconut oil, coconut milk or cream, vanilla extract, and sea salt in the food processor. Blitz until the mixture is smooth and silky.
  9. Assemble caramel layer: Pour the caramel evenly over the set raspberry layer and spread with a spatula. Return to the freezer for at least 4 hours or preferably overnight to set firmly.
  10. Prepare the chocolate topping: Melt two-thirds of the vegan chocolate over a double boiler, removing from heat once melted. Stir in the remaining chocolate until fully melted and smooth.
  11. Apply chocolate topping: Spread the melted chocolate evenly over the set caramel layer. Sprinkle freeze-dried raspberries on top if using. Place the pan in the fridge for 15 minutes to set the chocolate.
  12. Slice and store: To slice, heat a sharp knife in boiling water, wipe it dry, and gently cut through the slices allowing the heat to ease the cuts. Store the slices in an airtight container in the fridge for 3-5 days or freeze any leftovers for longer storage.

Notes

  • Use gluten-free all purpose flour to keep the recipe gluten-free or plain flour if gluten is not a concern.
  • Agar-agar is a vegan gelatin substitute that helps the raspberry jelly set firmly.
  • Freezing layers helps to achieve clean cuts and ensures proper setting of each layer.
  • Heating the knife before slicing chocolate-topped bars results in smoother, cleaner edges.
  • You can substitute vegan chocolate with your preferred type, just ensure it melts smoothly for the topping.
  • Store the shortbread in the fridge to maintain freshness or freeze for longer preservation.

Nutrition

  • Serving Size: 1 slice (approx. 1/16th of the recipe)
  • Calories: 320 kcal
  • Sugar: 18 g
  • Sodium: 110 mg
  • Fat: 22 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 4 g
  • Protein: 5 g
  • Cholesterol: 0 mg
Avatar photo

Hi, I’m Julia! A foodie who believes in keeping cooking simple, fun, and full of flavor. From quick weeknight meals to tasty treats, I’m here to share recipes that make life a little easier—and a lot more delicious. Let’s get cooking!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star