Raspberry Pie Bars

When you’re short on time and raspberries are plentiful, these are so easy and sooo good!

Shortbread

3⁄4 c unsalted butter, melted
1⁄2 c granulated sugar
1⁄4 c light brown sugar
1 t vanilla bean paste or extract
1⁄4 t kosher salt
1⁄4 t cinnamon
2 c flour
1⁄4 t baking soda

Filling

3⁄4 c granulated sugar
Pinch salt
2 T cornstarch (or arrowroot powder)
1 t lemon zest
1⁄4 t almond extract
1 t lemon juice
2 c fresh raspberries

Optional

Sparkling sugar

Preheat oven to 350 degrees. Line an 8x8” square baking pan with parchment, leaving some paper to overhang the sides.

Make the shortbread by stirring together the butter, sugars, vanilla, salt, and cinnamon in a medium bowl. Add in the flour and baking soda and stir to combine. Reserve 3⁄4 cup of the mixture for the topping and set aside. Then press remaining dough into the prepared pan. Bake for 14-16 minutes. Remove from the oven and cool slightly.

Combine the sugar, salt, cornstarch, lemon zest, almond extract, and lemon juice in a medium bowl. Stir in the raspberries. Spread the raspberry mixture on the crust, then dollop the remaining dough over the fruit, using your hands to squeeze the crumbs into clumps. Sprinkle sparkling sugar over the top if desired.

Bake 30-35 minutes until light golden brown. Remove from the oven and let cool. Cut into bars once cool.