Go Back
A close-up of raspberry crumble bars with a buttery golden shortbread base, a rich layer of raspberry filling, and a crumbly, lightly browned topping.

Sweet & Spicy Raspberry Bacon Cheese Dip

Buttery shortbread bars layered with sweet-tart raspberry jam and a brown-sugar crumb topping studded with mini chocolate chips. Tender, jammy, and perfect for holidays or any day.
Print Recipe Pin Recipe
Prep Time 19 minutes
Cook Time 50 minutes
Total Time 1 hour 9 minutes
Servings: 24 24
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • Shortbread Base
  • 1 cup 2 sticks unsalted butter, softened
  • ½ cup granulated sugar
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • Filling
  • ¾ cup raspberry jam
  • Crumb Topping
  • ½ cup packed brown sugar
  • 1 cup all-purpose flour
  • ½ cup 1 stick cold unsalted butter, cubed
  • ½ cup mini chocolate chips

Equipment

  • 9x13-inch pan, parchment paper

Method
 

  1. Preheat oven to 350°F. Line a 9x13 pan with parchment.
  2. Beat softened butter and sugar until light. Mix in flour and salt to form a soft dough.
  3. Press evenly into the pan. Bake 18–20 minutes until edges are just golden.
  4. Meanwhile, mix brown sugar and flour; cut in cold butter until crumbly. Stir in chocolate chips.
  5. Spread jam over the hot shortbread. Sprinkle crumb topping evenly over the jam.
  6. Bake 25–30 minutes more until topping is golden and jam is bubbling.
  7. Cool completely before slicing.

Notes

Spread jam while the shortbread is hot. Use cold butter for the topping. Cool completely for clean cuts. Raspberry is classic; strawberry also works well. Freezes beautifully.