Raspberry Chipotle Slice

A large square of raspberry slice with a dollop of whipped cream, a fresh raspberry, and confectioners sugar sits on a black plate.
This recipe is sponsored by Blues Hog

Sweet with a touch of heat, Raspberry Chipotle Slice, has a shortbread crust with a sweet raspberry filling. Somewhere between a cookie, a bar, and a cake, you will love this dessert. The crust is rich, and the filling is bright, tangy, and sweet.

You can use fresh or frozen raspberries for this recipe. In summer, when raspberries are at their best, use fresh-picked berries. If you want a taste of summer in the cooler months, defrost and drain frozen raspberries. 

Shortbread is a buttery and crumbly cookie that melts in your mouth when you bite into it. It is made with simple ingredients that you probably already have in your cupboard. The mixture will look dry and crumbly when you are working with it but will become tender once baked.

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A piece of raspberry slice, with a thin shortbread crust, is dusted with confectioners sugar and is placed on a black plate.
Somewhere between a cookie, a bar, and a cake, you will love this dessert.
Looking across a piece of raspberry slice on a white plate with greenery in the backround.
You can use fresh or frozen raspberries for this recipe. In summer, when raspberries are at their best, use fresh-picked berries.
A large square of raspberry slice with a dollop of whipped cream, a fresh raspberry, and confectioners sugar sits on a black plate.
Slice into squares and sprinkle with the confectioners sugar and top with fresh raspberries.
Looking across two pieces of raspberry slice, with a thin shortbread crust and a reddish-brown filling, on a cream-colored background.
Pour the raspberry filling over the crust and bake until the top is bubbly and slightly brown on the edges, 25 to 30 minutes. 

Raspberry Chipotle Slice Recipe

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This recipe is sponsored by Blues Hog.
A large square of raspberry slice with a dollop of whipped cream, a fresh raspberry, and confectioners sugar sits on a black plate.
Sweet with a touch of heat, Raspberry Chipotle Slice, has a shortbread crust with a sweet raspberry filling. 
Preparation 20 minutes
Cook 40 minutes
Ready in 1 hour
Servings 12 Servings
CourseDessert
InfluenceGlobal
DifficultySeasoned
MethodBake
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Ingredients

Shortbread Crust

  • non-stick oil spray
  • 1/4 cup unsalted butter softened
  • 1/4 cup granulated sugar
  • 3/4 cup all-purpose flour
  • pinch salt

Raspberry Topping

  • 3/4 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • pinch salt
  • 1/3 cup Blues Hog Raspberry Chipotle Barbecue Sauce or favorite BBQ fruit sauce
  • 1/2 cup fresh raspberries or frozen raspberries
  • 2 egg whites
  • 1 large egg
  • 1 tablespoon confectioners sugar to garnish
  • 1 cup fresh raspberries to garnish

Equipment

  • 8- by 8-inch (20- by 20cm) baking pan

Directions

Shortbread Crust

  • Preheat the camp oven to 350 degrees F (175 degrees C). Spray an 8- by 8-inch (20- by 20cm) baking pan with non-stick spray. 
  • In a medium bowl, stir together the butter, sugar, flour, and salt. The mixture will look dry and crumbly. 
  • Press the dough into the prepared pan. Bake until slightly browned along the edges, about 10 minutes. Set aside.

Raspberry Topping

  • In the same medium bowl, stir together the sugar, flour, baking powder, and salt. Add the raspberry chipotle sauce, raspberries, egg whites, and egg. Whisk together until smooth. 
  • Pour the raspberry filling over the crust. Bake until the top is bubbly and slightly brown on the edges, 25 to 30 minutes. 
  • Cool to allow the raspberry filling to set. Slice into squares and sprinkle with the confectioner's sugar and top with fresh raspberries.

Nutritional Information

Serving: 12gSodium: 114mgCalcium: 21mgVitamin C: 4mgVitamin A: 161IUSugar: 21gFiber: 1gPotassium: 66mgCholesterol: 24mgCalories: 169kcalTrans Fat: 1gMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 3gFat: 5gProtein: 2gCarbohydrates: 30gIron: 1mg

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Pitmaster Janice Smella

About Janice Smella

Janice Smella is an always busy mother of two, who by the week is a professional in the oil and gas industry, but by the weekend is a well-respected award willing barbecue pitmaster. BBQ and cooking make my weekends. If I’m not cooking, then… it must not be the weekend!

Learn more about Janice Smella
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