Raspberry White Chocolate Squares

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Published on May 30, 2026 by Steve Cylka

These squares have a shortbread base with chopped walnuts. A middle layer of raspberry jam and then topped with shortbread crumble and white chocolate chips.

If you are a fan of Revel Bars, then these Raspberry White Chocolate Squares are sure to become a new favourite. They have the same shortbread base, but instead of a chocolate fudge middle layer, these have a thin layer of raspberry jam and then are topped with more shortbread crumble and white chocolate chips. If that was not enough, every bite will also have some toasted walnuts. These are the perfect treat for coffee breaks, holiday cookie trays, or any time you just want to treat yourself.

What Makes These Squares So Good?

Sweet and Tart – These squares have a nice balance of sweet and tart from the raspberry jam.
Buttery Goodness – I have a weakness for anything shortbread, so these are immediately in the ‘win column’ because of the buttery cookie base.
White Chocolate Chips – These are creamy and the chocolate chips add another flavour profile to each bite.
Walnuts – Adding the nuts might seem unnecessary, but they are actually one of the most important ingredients. The walnuts bring everything together and give the squares a nutty earthiness.

How To Make The Base

The first part to making these White Chocolate Raspberry Squares is to make the base. This is very much like a shortbread cookie dough. Normally I like to keep the butter chilled when making shortbread, but for this cookie base, I prefer the butter softened. Use a stand mixer or hand mixer to beat the butter and sugar together until smooth and creamy.

Flour added to the bowl with the butter and sugar mixture.

Mix In The Flour And Salt

Next, dump in the flour and salt and continue beating the mixture for the cookie base.

This cookie base should not be too wet, since butter is the only wet ingredient. Therefore, the consistency should be somewhat crumbly and like little small peas.

Walnuts in the glass bowl with the cookie dough mixture.

Add The Walnuts

The cookie dough base for these squares is almost done. The last ingredient for this dough is the chopped walnuts. Stir them in evenly with the shortbread mixture. You can chop the walnuts yourself or purchase a bag of chopped walnuts at the supermarket. That is what I did.

Other Nuts? You can substitute the walnuts with different kind of nut if you wish. Some that I would suggest include pecans, almonds or macadamia nuts. Just make sure they are nicely chopped before adding to the mixture.

Spread Into A Baking Pan

Spread two thirds of the mixture across the base of a 13×9 rectangular baking pan, lined with parchment paper. Press the shortbread mixture into the baking dish so that it is an even layer across the bottom. Set aside the remaining one third of the cookie dough mixture aside for later.

Expert Tip! I like to cut my parchment paper extra long and then fold it to the exact length of the shorter side of the baking pan. That way, once the squares are finished baking and they cool, it is very easy to lift out of the baking dish.

Raspberry jam spread on a cookie mixture in a baking pan.

Spread The Jam

Use a rubber spatula or the round side of a spoon to spread the jam across the cookie base. Try to keep it as even as you can. If you like extra raspberry flavour, feel free to add a little more than is called for in this recipe.

Other Fruit Jams? While I have not tried these squares with different types of jams, I am sure it would work fine. But, jams can have very different textures from each other based on the fruit, brand, sugar content, etc. So, the final results might vary. As I am typing this, I am thinking my next batch might be with apricot jam and chopped almonds. Mmmmm!

A baking pan that has come out of the oven with a dessert squares that need to be cut.

Don’t Forget The Topping!

Once the jam has been spread on the base, it is time to use that remaining third of the shortbread dough as well as the white chocolate chips. Gently stir them together in a bowl, and sprinkle this mixture across the jam. Try and keep the cookie dough crumbly as seen in the picture above.

How Long To Bake The Squares

The baking pan is now ready to go in the oven. Place them in a 350F oven for about 35 minutes. You should start seeing the cookie crumble and the white chocolate chips just starting to brown. Remove from the oven and cool on a wire rack.

Cut Into Squares

Once cooled, remove from the baking pan and cut into squares. They are ready to serve and perfect alongside a cup of hot coffee, tea and even a glass of milk.

Storing Ideas – The best way to store these squares is in an airtight container, with some parchment paper between layers. These can even be frozen, and I typically make these as part of my holiday Christmas baking each year. I keep all the various things I bake in the freezer in individual containers per cookie, square, etc. Then, I can pull out what I need to make a cookie tray.

More Raspberry Desserts

I am a huge fan of raspberries, and love adding them to salads, dressings, and more. Here are a few of my favourite desserts that include these tart berries.

Raspberry Pie – This is such a classic way to use raspberries in a dessert and this pie is simple to make and so good! I encourage you to give it a try.
Raspberry Thumbprint Cookie – We make these almost every Christmas and it always reminds me of my childhood.
Raspberry Crumble Bars – You might think these are similar to the recipe on this page, but with fresh raspberries and oats in the crumble the flavour is quite different.
Raspberry Lemon Loaf – I love a lemon loaf and adding some fresh raspberries jumps it to the next level!