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An image of chocolate raspberry bars featuring layers of shortbread, homemade raspberry jelly, and dark chocolate.

Chocolate Raspberry Bars

Naturally sweetened Chocolate Raspberry Bars, featuring a chewy shortbread base, a bright and tangy homemade raspberry jelly, and luscious dark chocolate.

Category Bars
Keyword chocolate raspberry bars, homemade raspberry jelly
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Serves 12
Author Amanda | Naturally Sweet Kitchen


Shortbread Base

  • 113 g unsalted butter room temperature
  • 85 g unpasteurised honey
  • ½ tsp pure vanilla extract
  • ½ tsp fine sea salt
  • 125 g plain flour

Raspberry Jelly

  • 350 g fresh raspberries washed
  • 3 tbsp pure maple syrup
  • 1 ½ tsp powdered gelatin
  • 150 g good quality dark chocolate


Shortbread Base

  1. Preheat the oven to 170ºC (350ºF) and lightly grease and line a 20 x 20 cm (8 x 8 inch) baking tin with non-stick paper. Leave an overhang of the paper for easy removal later.

  2. In a large bowl, cream together the butter and honey in a large bowl using an electric hand mixer on medium-high speed until fluffy and pale.
  3. Add the vanilla and sea salt and mix to combine. Sift in the flour and beat until all the flour disappears.
  4. Pour the batter into the prepared tray, smooth to the edges, and bake for 15-18 minutes, or until the edges are golden brown and a toothpick inserted comes out clean. Leave the shortbread to cool completely in the tray.

Raspberry Jelly

  1. Tip the raspberries and maple syrup into a food processor and blitz until completely smooth.
  2. Pour the sauce into a small saucepan and place over a medium heat until it starts to boil. Lower to a simmer and let it bubble away until the sauce reduces by half, about 10 minutes. Stir occasionally.
  3. Once the sauce has reduced, sprinkle over the gelatin and whisk vigorously to combine. Layer the raspberry sauce evenly over the cooled shortbread crust and place in the fridge to set for at least 3 hours.

Chocolate Layer

  1. Once the raspberry jelly layer has set, melt the chocolate in a double boiler.
  2. Gently pour the chocolate over the jelly layer and smooth out to the edges. Place the tray back into the fridge to set the chocolate.
  3. Once the chocolate has solidified, remove the bars from the fridge and allow to come to room temperature before slicing into 12 equal pieces and serving.


  • These bars will keep sealed in an airtight container in the fridge for up to 4 days.
  • You can make the shortbread layer up to 24 hours in advance.
  • If desired, the raspberry sauce can be strained to remove the seeds after processing in the food processor.