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A large square of raspberry slice with a dollop of whipped cream, a fresh raspberry, and confectioners sugar sits on a black plate.

Raspberry Chipotle Slice Recipe

Janice Smella
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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. 
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.