Raspberry 'Really' Bars

Menu PartDessert
raspberry bar cookies

Chef-owner Solveig Tofte

Sun Street Breads


Fresh red raspberries are a sure sign of summer, but these bar cookies can be made year round using the frozen berries. Baker Soveig Tofte combines the raspberries with chocolate for a craveable sweet to grab-and-go or enjoy with a cup of coffee or tea.


½ cup unsalted butter, at room temperature (113g)

½ cup sugar (100g)

¾ teaspoon Kosher salt (3g)

1 large egg (50g)

1 tbsp. milk (15g)

1 tsp. vanilla extract (6g)

1¾ cup all-purpose flour (233g)

¼ tsp. baking powder (1g)

2 cups frozen red raspberries (250g)

½ cup bittersweet chocolate chips (90g)


  1. Place butter, sugar and salt in bowl of stand mixer. Beat with paddle attachment until pale yellow in color. Alternatively, a handheld electric mixer can be used.
  2. Add egg, milk and vanilla; beat until combined, scraping down sides occasionally. Add flour and baking powder; mix until combined.
  3. Roll dough into a 1-inch-thick rectangle; wrap in plastic and freeze.
  4. Preheat oven to 375 F. Line rimmed baking sheet with parchment paper and spray sides with nonstick cooking spray. Place three-fourths of dough evenly onto prepared baking sheet. Scatter raspberries and remaining dough on top. Firmly press to flatten.
  5. Bake 35 to 45 minutes, or until golden. Remove from oven and let cool.
  6. Place chocolate in microwave-safe bowl; microwave on high in 30-second intervals, stirring between intervals, until chocolate is completely melted.
  7. Remove cooled bar from pan and place on cutting board. Drizzle with melted chocolate. Once chocolate has set, cut into 1½-inch squares.

Photo courtesy of Washington Red Raspberry Commission

Latest Recipes

View More