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Skinny Raspberry Shortbread Bars | These buttery and sweet raspberry bars have under 200 calories per bar, making them the perfect lighter dessert! | http://thechunkychef.com
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5 from 2 votes

Skinny Raspberry Shortbread Bars

Buttery and sweet, these raspberry shortbread bars are definitely not short on flavor! You'll never be able to tell they're made with fewer calories!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dessert
Servings: 18 bars
Calories: 189kcal
Author: The Chunky Chef

Ingredients

  • SHORTBREAD CRUST:
  • 1/2 cup unsalted butter melted
  • 2 Tbsp Zing Baking Blend
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/4 tsp salt
  • 1 cup all-purpose flour
  • FILLING:
  • 10 oz raspberry preserves
  • STREUSEL TOPPING:
  • 1/2 cup old-fashioned oats
  • 1 Tbsp + 1 tsp light brown sugar packed
  • 1 Tbsp + 1 tsp Zing Baking Blend
  • 1/4 tsp ground cinnamon
  • 1/4 cup all-purpose flour
  • 1/4 cup unsalted butter cut into small cubes and kept cold, 1/2 stick
  • 1/2 cup milk chocolate chips
  • 1 tsp vegetable oil
  • fresh raspberries for garnishing, optional

Instructions

  • Preheat the oven to 300 degrees F. Line the bottom and sides of an 8-inch square baking pan with parchment paper, leaving enough overhang on all sides. Set aside.
  • To Make the Shortbread Crust:
  • In a medium mixing bowl, stir the melted butter, Zing baking blend, vanilla, almond and salt together. Add the flour and stir until everything is combined. Mixture will be the consistency of wet sand. Using the back of a rubber spatula, press the shortbread mixture into the bottom of prepared baking pan in an even layer.
  • Bake for 15 minutes.
  • Remove the crust from the oven, and increase the oven temperature to 350 degrees F.
  • Spread preserves evenly over warm crust.
  • To Make the Streusel Topping:
  • In a mixing bowl stir the oats, brown sugar, Zing, cinnamon, and flour together.
  • Using a food processor, pastry cutter, two forks or your hands, work the cold butter into the mixture. Mixture should look like very coarse crumbs.
  • Sprinkle the streusel topping over the raspberry preserves in an even layer.
  • Bake for 30 minutes, until the preserves are bubbly and the streusel is golden.
  • Let pan cool at room temperature for 20-30 minutes, then refrigerate for several hours to completely set.
  • To serve:
  • Carefully use the overhang of parchment paper to lift the bars out of the pan and slice into desired number of bars.
  • If desired, drizzle bars with melted milk chocolate (see notes section below).
  • Garnish with fresh raspberries and/or sliced almonds if desired.

Notes

TO MELT THE CHOCOLATE:
Add chocolate chips to microwave-safe bowl and drizzle with vegetable oil. Microwave in 15 second bursts, stirring in between each burst, until chocolate is most of the way melted. Stir to let the residual heat melt the remaining chocolate.
Pour melted chocolate into icing bottle or a zip-top plastic bag. If using a bag, carefully snip a VERY small piece off the corner of the bag. Drizzle over bars as desired.
** Bars can be made a few days ahead of time and kept refrigerated. Bars can also be frozen.
** To double, double all recipe ingredients, bake in a 9x13" baking pan for 45 minutes. Continue with recipe as written.

Nutrition

Calories: 189kcal