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Raspberry Butter Bars Recipe
These Raspberry Butter Bars are one of my favorite easy dessert recipes. They start with a rich, buttery shortbread-style crust and topping, layered with sweet raspberry jam and juicy raspberries in the center. They’re simple to make, perfect for potlucks, bake sales, holiday cookie trays, or whenever you’re craving a buttery fruit-filled treat.
The combination of sweet raspberry filling and tender butter cookie dough creates a dessert that’s somewhere between a cookie bar, a crumble bar, and a fruit-filled pastry. Best of all, this recipe uses simple pantry ingredients and comes together with minimal effort.
Why You’ll Love These Raspberry Butter Bars
- Easy to make with simple ingredients
- Rich, buttery shortbread-style crust
- Sweet and tart raspberry filling
- Perfect for parties, holidays, and family gatherings
- Can be made with fresh or frozen raspberries
- Freezer-friendly for make-ahead desserts
Raspberry Butter Bars Ingredients
For the Butter Bar Dough
- 1½ cups salted butter, room temperature
- ¾ cup granulated sugar
- 1 cup powdered sugar
- 1 tablespoon vanilla extract
- 3 cups sifted all-purpose flour
For the Raspberry Filling
- 1 cup raspberry jam
- 1 cup raspberries (fresh or frozen)
If using frozen raspberries, add 1 teaspoon of cornstarch to help thicken the filling.
How to Make Raspberry Butter Bars
Step 1: Prepare the Pan
Preheat your oven to 350°F. Spray a 9×13-inch baking pan with cooking spray or line it with parchment paper for easier removal.
Step 2: Make the Dough
In a large mixing bowl, combine the softened butter, granulated sugar, and powdered sugar. Beat on medium speed until light and creamy.
Add the vanilla extract and mix until combined.
Gradually add the sifted flour, one cup at a time, mixing on low speed until a soft dough forms.
Step 3: Chill the Dough
Cover the dough and refrigerate for about 15 minutes. Chilling makes the dough easier to work with and helps create a tender texture.
Step 4: Create the Bottom Crust
Press approximately two-thirds of the dough evenly into the prepared baking pan to form the bottom crust.
Reserve the remaining one-third of the dough (about 1 to 1½ cups) for the topping.
Step 5: Prepare the Filling
In a medium bowl, combine the raspberry jam and raspberries. If using frozen berries, stir in 1 teaspoon of cornstarch.
Spread the raspberry mixture evenly over the crust.
Step 6: Add the Topping
Drop small pieces of the remaining dough over the raspberry layer, leaving some filling visible between the dough clumps.
Step 7: Bake
Bake for 40 to 45 minutes, or until the edges are lightly golden brown and the top is set.
Allow the bars to cool completely before slicing.
Tips for the Best Raspberry Butter Bars
Use Room Temperature Butter
Softened butter mixes more easily and creates a smooth, tender dough.
Don’t Skip Chilling
A short chill time helps prevent the dough from becoming too soft and sticky.
Fresh or Frozen Raspberries Work
Fresh raspberries provide great texture, but frozen berries work just as well. Just add the cornstarch to absorb excess moisture.
Let Them Cool Completely
The filling will continue to set as the bars cool, making them easier to cut into clean squares.
Variations
Mixed Berry Butter Bars
Replace some of the raspberries with blackberries, blueberries, or strawberries.
Lemon Raspberry Bars
Add 1 tablespoon lemon zest to the dough and a squeeze of fresh lemon juice to the filling.
Almond Raspberry Bars
Replace the vanilla extract with almond extract for a bakery-style flavor combination.
Seedless Raspberry Bars
Use seedless raspberry jam if you prefer a smoother filling.
Storage
Store Raspberry Butter Bars in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 1 week.
These bars also freeze well. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Can I use frozen raspberries?
Yes. Frozen raspberries work perfectly in this recipe. Add 1 teaspoon of cornstarch to prevent the filling from becoming too runny.
Can I use a different jam?
Absolutely. Strawberry, blackberry, cherry, or mixed berry jam all work well.
Why are my bars crumbly?
Be sure to measure the flour correctly and allow the bars to cool completely before cutting.
Can I make Raspberry Butter Bars ahead of time?
Yes. These bars are actually even better the next day, after the flavors have had time to meld together.
These Raspberry Butter Bars are a simple yet impressive dessert that combines buttery cookie layers with sweet raspberry filling. Whether you’re making them for a holiday dessert tray, family gathering, or afternoon treat with coffee, they’re always a crowd favorite. The rich buttery crust paired with tart raspberry flavor makes every bite irresistible.
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Raspberry Butter Bars
Ingredients
Butter Cookie Dough
- 1½ cups salted butter, room temp
- ¾ cup granulated sugar
- 1 cup powdered sugar
- 1 Tbs vanilla
- 3 cups sifted all-purpose flour
Raspberry Filling
- 1 cup raspberry jam
- 1 cup raspberries (Fresh or Frozen)
- If using frozen raspberries, add 1 teaspoon of cornstarch to help thicken the filling.
Instructions
- Preheat oven to 350°. Spray a 9" x 13" baking pan with cooking spray or line with parchment paper.
- In a large mixing bowl, combine the butter and sugars. Mix on medium speed until creamy. Add 1 Tbs. Vanilla and combine. Add the sifted flour 1 cup at a time, and beat on low speed until a soft dough forms.
- Cover the dough and refrigerate for 15 minutes. Press 2/3 of the dough evenly into the pan to form the bottom crust. Reserve 1/3 for the top, approx. 1 to 1-1/2 cups.
- Mix together 1 cup of raspberry jam and 1 cup of raspberries. If using frozen berries, add 1 tsp. cornstarch. Spread on top of the bottom crust.
- Sprinkle the remaining dough in little clumps over the raspberry jam layer.
- Bake for 40-45 minutes until edges turn golden brown. Cool before cutting.
Nutrition
- Contains 1- 12 Ounce Jar of Smucker's Seedless Red Raspberry Jam
- Full flavored berry taste in a seedless jam
- Easy to spread
- Partner with peanut butter for a classic PB and J
- Great base for salad dressings or fruit smoothies
- Bonne Maman
- Tasty and refreshing
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