Raspberry and Chocolate Shortbread Bars (Billionaire Bars?) - Hot Chocolate Hits

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

fresh raspberries

🥗Healthier: frozen raspberries

💰Cheaper: canned raspberries

Frozen raspberries are often more affordable and available year-round.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber, while cake flour can be less expensive.

Ask audience for recipe suggestions, focusing on chocolate and eggless recipes.

Combine 225 grams of soft, unsalted butter with 1/2 teaspoon of salt and 1 teaspoon of vanilla extract in a bowl.

Add 100 grams of Demerara sugar and cream together until smooth.

Stir in 275 grams of all-purpose flour using a wooden spoon until a thick mass forms.

Prepare a 20x30 cm (9x13 inch) rectangular pan lined with parchment paper.

Spoon about 3/4 of the dough mixture into the pan, reserving about a cup for later crumble topping.

Mould the dough into an even layer covering the base and slightly up the sides of the pan.

Bake the crust at 180 degrees Celsius (350 degrees Fahrenheit) for 13 to 15 minutes until edges are golden brown.

Let the crust cool while preparing the filling.

In a bowl, add 250 grams of dark chocolate, 390 grams of sweetened condensed milk, and 1 teaspoon of instant espresso powder.

Melt the mixture in the microwave, stirring every 30 seconds for about 1.5 to 2 minutes until smooth, or use a double boiler if preferred.

Add 1/2 teaspoon of salt to the melted chocolate mixture and stir until combined.

Spread the chocolate fudge mixture over the cooled shortbread crust quickly to avoid it firming up.

Sprinkle 50 grams of roughly chopped nuts on top of the chocolate layer.

Add 100 grams of chopped dark chocolate or chocolate chips over the nuts.

Crumble the reserved dough over the surface of the dessert using fingertips, covering all corners.

Drizzle 175 mL of raspberry jam over the crumbled dough, adjusting the amount to taste.

Bake the assembled bars at 180 degrees Celsius for 35 to 40 minutes until the top shortbread is browned.

Let the bars cool completely for about an hour before cutting.

Chill the bars overnight in the fridge for clean cuts.

Cooking Techniques

Equipment Needed

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Allergens