Valentines Treats Raspberry Chocolate Bars

Name: Valentines Treats Raspberry Chocolate Bars
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: Makes 16 bars
Ingredients: 140g (1 1/8 cups) all-purpose flour; 50g (1/4 cup) granulated sugar; 1/4 teaspoon fine sea salt; 115g (1/2 cup) unsalted butter, melted and slightly cooled; 1 teaspoon pure vanilla extract; 240g (3/4 cup) raspberry preserves or jam, seedless if preferred; 1 tablespoon fresh lemon juice; 2 teaspoons cornstarch; 1 teaspoon water; 170g (1 cup) semi-sweet chocolate chips or chopped chocolate; 120ml (1/2 cup) heavy cream; 15g (1 tablespoon) unsalted butter, at room temperature; 1/2 teaspoon pure vanilla extract; Pinch of fine sea salt; Freeze-dried raspberries, lightly crushed; Heart-shaped sprinkles; Flaky sea salt for finishing

Highlighted under: Everyday Quick Meals Recipes

I created these Valentines Treats Raspberry Chocolate Bars when I wanted something a little more special than boxed chocolates, but just as easy to share. You get a buttery shortbread base, a bright raspberry layer, and a glossy chocolate top that snaps when you bite into it. I love how tidy they are to slice and pack for gifting, yet they feel indulgent enough for a cozy date night at home. If you enjoy sweet–tart desserts with a rich finish, these bars are for you.

Created by

Jessica Brown

Last updated on 2026-01-05T17:20:52.736Z

I first tested these Valentines Treats Raspberry Chocolate Bars when I was trying to balance three things: a sturdy base for clean slices, a raspberry layer that actually tastes like fruit, and a chocolate topping that doesn’t shatter. After a few rounds, I landed on a shortbread crust you don’t need to chill, thickened raspberry preserves that don’t run, and a simple ganache that sets softly. The layers hold together beautifully, so the bars travel well in gift boxes.

What surprised me most was how much difference a couple of small tweaks made. I stir a spoonful of fresh lemon juice into the raspberry layer to sharpen the flavor, and I melt the chocolate gently with cream so it stays silky instead of turning dull. Letting the assembled bars rest at room temperature for about 10 minutes before slicing prevents cracking. Those little details make these feel like a bakery treat, even though they’re completely doable at home.

Why you’ll love these Valentines Treats Raspberry Chocolate Bars
Luscious layers of buttery shortbread, tangy raspberry, and silky chocolate
Neat, gift-ready squares that slice cleanly without crumbling
Simple ingredients with a polished, bakery-style finish

Ingredients

Measure everything before you start so each layer comes together smoothly. An 20-centimeter square pan works best for even thickness.

Shortbread base

140g (1 1/8 cups) all-purpose flour
50g (1/4 cup) granulated sugar
1/4 teaspoon fine sea salt
115g (1/2 cup) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract

Raspberry layer

240g (3/4 cup) raspberry preserves or jam, seedless if preferred
1 tablespoon fresh lemon juice
2 teaspoons cornstarch
1 teaspoon water

Chocolate topping

170g (1 cup) semi-sweet chocolate chips or chopped chocolate
120ml (1/2 cup) heavy cream
15g (1 tablespoon) unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
Pinch of fine sea salt

Optional decoration

Freeze-dried raspberries, lightly crushed
Heart-shaped sprinkles
Flaky sea salt for finishing

If you use a sweeter raspberry jam, you can add a pinch of salt or an extra squeeze of lemon juice to keep the flavor bright and not overly sweet.

Instructions

Line your baking pan with parchment, leaving overhang on two sides. This makes it easy to lift out the bars for clean slicing once they are fully set.

Prepare and bake the shortbread base

Preheat the oven to 175°C. In a medium bowl, whisk together the flour, sugar, and salt. Add the melted butter and vanilla, stirring until the mixture forms a soft, sandy dough. Press the dough evenly into the lined 20-centimeter square pan, smoothing the top with the back of a spoon. Dock lightly with a fork. Bake for 15–18 minutes, until the edges are just turning golden and the center looks set. Let the crust cool for about 10 minutes while you prepare the raspberry layer.

Make and set the raspberry layer

In a small saucepan, combine the raspberry preserves and lemon juice. In a separate small bowl, stir together the cornstarch and water until smooth, then whisk into the preserves. Warm the mixture over medium-low heat, stirring constantly, until it just starts to bubble and thickens, about 3–4 minutes. Remove from the heat. Pour the warm raspberry mixture over the slightly cooled shortbread base and spread it into an even layer. Let it cool at room temperature for 15–20 minutes before adding the chocolate.

Prepare the chocolate topping

Place the chocolate in a heatproof bowl. In a small saucepan, heat the cream over medium-low heat until it is steaming and small bubbles appear around the edges, 3–4 minutes; do not let it boil. Pour the hot cream over the chocolate and let sit undisturbed for 2 minutes. Add the butter, vanilla, and a pinch of salt, then whisk gently from the center outward until the mixture becomes smooth and glossy, with no streaks of chocolate remaining.

Assemble and chill the bars

Pour the warm chocolate ganache over the cooled raspberry layer and tilt the pan to spread it evenly, or use an offset spatula for a smooth finish. Tap the pan gently on the counter to release any air bubbles. If using decorations, sprinkle freeze-dried raspberries, heart-shaped sprinkles, or a little flaky sea salt over the top while the chocolate is still soft. Refrigerate for at least 90 minutes, or until the chocolate is set but not rock hard.

Slice and serve

Once the bars are fully chilled, use the parchment overhang to lift the slab onto a cutting board. Let it sit at room temperature for about 10–15 minutes so the chocolate softens slightly. With a long, sharp knife, cut into 16 squares, wiping the blade clean between cuts for the neatest edges. Serve the bars slightly cool or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days, bringing them out a few minutes before serving.

For ultra-clean edges, warm your knife under hot water, dry it completely, and then slice in one confident motion rather than sawing back and forth.

Pro Tips

To prevent a soggy base, be sure the shortbread has baked until just golden at the edges and allow the raspberry layer to cool slightly before pouring on the chocolate. If your kitchen is warm, chill the bars briefly before slicing so the ganache keeps its shape. You can swap in dark chocolate for a less sweet version, but keep the cream amount the same. For a stronger raspberry flavor, stir a spoonful of finely crushed freeze-dried raspberries directly into the jam layer.

Questions About Recipes

→ Can I use fresh raspberries instead of raspberry preserves?

Yes, you can use fresh raspberries, but you will need to cook them down with sugar to create a jam-like consistency. Combine about 250g raspberries with 75g sugar and 1 tablespoon lemon juice, then simmer until thick and reduced. Stir in the cornstarch slurry as directed and cook for 1–2 minutes more. Cool slightly before spreading over the shortbread base so it does not make the crust soggy.

→ How do I keep the chocolate layer from cracking when I slice the bars?

The key is to let the bars sit at room temperature for 10–15 minutes before cutting so the chocolate softens slightly. Use a long, sharp knife and press straight down in one motion instead of sawing. Wiping the blade clean between cuts also helps. If your fridge is very cold, you can briefly let the pan rest on a warm, damp towel to gently loosen the ganache before slicing.

→ Can I make these Valentines Treats Raspberry Chocolate Bars in advance?

These bars are perfect for making ahead. They keep well in the refrigerator for up to 5 days. For the best texture, store them in a single layer or with parchment between layers to protect the chocolate topping. Remove them from the fridge 10–15 minutes before serving so the flavors open up and the chocolate softens slightly. They also freeze well for up to 1 month if tightly wrapped.

→ What size pan should I use, and can I double the recipe?

A 20-centimeter square pan gives you bars with nicely balanced layers. If you want to double the recipe, bake it in a 23×33-centimeter rectangular pan. The baking time for the shortbread may increase by a few minutes, so watch for lightly golden edges and a set surface. The raspberry and chocolate layers should remain about the same thickness; just spread them carefully to reach all the corners.

→ Can I substitute milk chocolate instead of semi-sweet chocolate?

You can use milk chocolate, but the bars will be noticeably sweeter and slightly softer. If you switch to milk chocolate, reduce the cream to about 100ml to help the topping set firmly. Taste the ganache and add a tiny pinch of extra salt if needed to balance the sweetness. Pairing milk chocolate with a tart, less-sweet raspberry jam works best to keep the flavors in harmony.