Raspberry Caramel Shortbread Squares Recipe

If you’re looking for a dessert that’s seriously indulgent but still feels like a treat you made with love in your own kitchen, you’re going to adore this Raspberry Caramel Shortbread Squares Recipe. It’s like a fancy millionaire’s shortbread but with a fruity, tangy twist and a rich, dreamy caramel layer that holds everything together beautifully. I absolutely love how the tart raspberries balance the buttery base and silky caramel, creating a flavor experience that’s both comforting and exciting. Stick with me here, because I’ll guide you through every step so you nail this on your first try — and trust me, your family (or friends!) won’t believe you made it yourself.

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Ingredients You’ll Need

The magic here is in how these ingredients come together to build complex flavor without complicated shopping lists. Plus, each part is versatile; you might already have everything in your pantry or fridge. Just look for quality ingredients like fresh raspberries and good maple syrup to make a noticeable difference.

• Gluten-free all purpose flour: This keeps the base tender while accommodating gluten sensitivities; plain flour works too if you’re not avoiding gluten.
• Ground almonds: Adds a lovely nutty depth and moistness to the shortbread base.
• Vegan butter: Use a good quality vegan butter for that rich, buttery taste without dairy.
• Pure maple syrup: The natural sweetness complements the berries and caramel without feeling overly processed.
• Sea salt: Balances the sweetness and elevates all the flavors.
• Fresh raspberries: The star of the jelly layer, make sure they’re ripe and juicy!
• Lemon juice: Just a splash to brighten the raspberry flavor and help the jelly set.
• Agar-agar powder: A plant-based gelatin alternative, essential for firm raspberry jelly.
• Cashew butter: Creates that luxuriously creamy texture in the caramel layer.
• Coconut oil: Using solid coconut oil gives the caramel a smooth, set texture once chilled.
• Full fat canned coconut milk or cream: Adds richness and helps the caramel stay silky.
• Vanilla extract: A little vanilla takes the caramel from yummy to unforgettable.
• Vegan chocolate: I recommend dark or semi-sweet for a perfect bittersweet contrast on top.
• Freeze dried raspberries (optional): These add a crunchy, tangy pop to finish things off beautifully.

Variations

I’ve played around with this Raspberry Caramel Shortbread Squares Recipe quite a bit, and I encourage you to do the same! It’s incredibly forgiving and easy to tweak depending on what you have at home or your dietary preferences.

• Nut-free option: I’ve swapped ground almonds for more flour and used sunflower seed butter instead of cashew butter with success—it’s still creamy and delicious.
• Berry swap: Sometimes I switch raspberries for blackberries or blueberries when raspberries aren’t at their peak, and the jelly layer still sets beautifully.
• Chocolate choice: For a sweeter edge, try milk vegan chocolate, or if you love intense chocolate, use a high-percentage dark chocolate.
• Less sweet: You can reduce maple syrup slightly in the caramel if you prefer a subtler sweetness, but keep the balance so the texture stays silky.

How to Make Raspberry Caramel Shortbread Squares Recipe

Step 1: Master the Perfect Shortbread Base

Start by preheating your oven to 175°C (350°F). Lightly grease and line an 8-inch square pan with parchment paper; this makes removing your squares way easier. In your food processor, blend the gluten-free flour, ground almonds, vegan butter, maple syrup, and sea salt until the mixture sticks together into a rough dough. When I first made this, I was worried it might be too crumbly, but the almond flour really helps it bind beautifully. Press the dough firmly and evenly into the pan, smoothing the surface with a spatula or flat-bottomed glass. Use a fork to prick the base gently—this prevents bubbling. Bake for 15-18 minutes until it’s lightly golden. Let it cool fully at room temperature before moving to the next step.

Step 2: Create That Vibrant Raspberry Jelly Layer

While the base cools, add your fresh raspberries to a saucepan and heat over medium, stirring now and then, until they break down into a jammy consistency—about 10 minutes. I love this part because your kitchen instantly smells amazing. Next, blitz the raspberries in a blender and strain through a sieve to remove seeds, giving you a silky jelly. Return the raspberry purée to the pan, stir in the maple syrup, lemon juice, and agar-agar powder, then bring it all to a boil. Lower the heat and simmer for 3 minutes while whisking steadily—this activates the agar-agar so the jelly sets firm but still tender. Let it cool slightly (around 10 minutes), then pour evenly over the shortbread base. Pop it in the freezer for 30 minutes; this quick chill sets the jelly perfectly and keeps your layers distinct.

Step 3: Whip Up That Dreamy Salted Caramel

Now, for the caramel — this is where your Raspberry Caramel Shortbread Squares Recipe really steps up the decadence. Add cashew butter, maple syrup, solid coconut oil, coconut milk or cream, vanilla extract, and sea salt to your food processor. Blend until the mixture is smooth and glossy; this can take a couple of minutes, but it’s worth the silky texture. Pour the caramel generously over the raspberry jelly layer and smooth it out evenly with a spatula. Return the pan to the freezer for at least 4 hours or overnight. Trust me on this: the longer chill helps the caramel set like a dream and makes cutting clean squares so much easier.

Step 4: Add the Gorgeous Chocolate Finish

For the finishing touch, melt two-thirds of your vegan chocolate over a double boiler. When melted, remove from the heat and stir in the remaining chocolate until everything is evenly melted and slightly cooled—that helps the chocolate set with a nice shine. Spread it evenly over the caramel layer, then sprinkle freeze-dried raspberries on top if you’re feeling fancy (and who wouldn’t want that little tart crunch?). Chill in the fridge for 15 minutes to harden the chocolate. When you’re ready to slice, run a sharp knife under boiling water, dry it off, and cut gently through the layers. I learned this trick from a pastry chef friend, and it makes slicing a breeze without cracking the chocolate.

How to Serve Raspberry Caramel Shortbread Squares Recipe

Garnishes

I usually keep things simple with a sprinkle of freeze-dried raspberries, which add a vintage, slightly tart crunch that contrasts beautifully with the creamy caramel and smooth chocolate. If I’m feeling festive, a few fresh raspberries or a light dusting of cocoa powder over the top works wonders. You can even drizzle some melted chocolate in a crisscross pattern for extra flair.

Side Dishes

These squares are rich enough to be the star dessert, but if you want to serve them at a gathering, a cup of freshly brewed coffee or a fruity herbal tea like hibiscus pairs perfectly. For a brunch or afternoon treat, they go surprisingly well alongside a small bowl of vanilla coconut yogurt or even a scoop of dairy-free vanilla ice cream.

Creative Ways to Present

One time, I cut these into bite-sized squares and arranged them on a tiered dessert stand for a brunch party—it was such a crowd-pleaser! You could also serve them on decorative parchment paper with edible flowers and a few fresh raspberries for a stunning, photo-worthy dessert spread. They look gorgeous stacked lightly or arranged in rows on a simple wooden board too.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover Raspberry Caramel Shortbread Squares refrigerated in an airtight container. They stay fresh and delicious for up to 5 days, and I love having a sweet treat ready to go without extra effort. The flavors actually meld together nicely after a day or two, so sometimes they taste even better the next day.

Freezing

If you want to make these ahead for a party, these squares freeze beautifully. I slice them before freezing, then layer them between parchment paper in an airtight container. When I thaw them in the fridge overnight, they keep their texture and delicious layers just as well as the day I made them.

Reheating

I don’t recommend reheating this dessert since the layers lose their texture warm, but if you want to take the chill off frozen squares, just leave them at room temperature for about 20–30 minutes before serving. This softens the caramel just right and brings out the flavors without melting the chocolate topping.

FAQs

Final Thoughts

This Raspberry Caramel Shortbread Squares Recipe has become one of my go-to desert recipes because it’s both impressive and surprisingly easy once you know the steps. I remember the first time I made it for a family gathering—they kept going back for seconds, and honestly, so did I! If you love layering flavors and textures that work harmoniously together, you’ll enjoy making (and eating) this as much as I do. So, give it a try, and feel free to send me your photos—I’d love to see how your squares turn out!

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