Valentine’s Berry and Chocolate Shortbread

I know I’ve mentioned before that I have a few roommates (aka: children) who aren’t too keen on chocolate. So when I was trying to come up with a list of tasty Valentine’s desserts, I decided I would need to throw some in that contain berries.

This is one such recipe. The best part about this recipe is that you can change it to your heart’s desire. You can use strawberry, raspberry, blueberry jam, or even orange marmalade. My family is mostly partial to strawberry and raspberry jams.

Valentine’s Berry and Chocolate Shortbread

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 36 bars
Calories 281 kcal


Shortbread Crust

  • cups all-purpose flour
  • 1 cup granulated sugar
  • cup unsalted butter cubed

Crumble Topping

  • cup all-purpose flour
  • ¾ cup brown sugar packed
  • ¾ cup unsalted butter cubed
  • ½ cup walnuts
  • 1 cup jam any kind of berry-without any seeds
  • cups semi-sweet chocolate chips
  • Valentine's Sprinkles


  • In a large bowl, add in the ingredients for the crust. Using a pastry cutter or two knives cut the butter into the sugar and flour.
  • You can also use a food processor to blend the ingredients together.
  • Press the dough evenly into a greased cookie sheet. Bake at 375°F for 20 minutes, or until the crust begins to brown around the edges.
  • While the crust cooks, make the crumble topping in the same manner you did the crust. You can use the same bowl and pastry cutter, or food processor.
  • Make sure the crumbles are close in size to a small olive or smaller than that.
  • When the crust is finished baking, spread the jam evenly over the crust while it's still hot.
  • Sprinkle one layer of the topping over the jam, then sprinkle the chocolate chips over the top of that. Finish with the rest of the topping sprinkled over the chocolate chips.
  • Bake again in a 375°F oven for another 15 minutes. Take out and sprinkle with sprinkles. Let cool completely before serving. Store in an airtight container for up to a week. Or in the refrigerator for 2 weeks.


Additionally, you could melt some white chocolate and drizzle it over the top before adding the sprinkles.


Serving: 1barCalories: 281kcalCarbohydrates: 34gProtein: 3gFat: 15gSaturated Fat: 10gTrans Fat: 1gCholesterol: 27mgSodium: 19mgPotassium: 117mgFiber: 1gSugar: 19gVitamin A: 317IUVitamin C: 1mgCalcium: 50mgIron: 1mg
Keyword bar cookie, chocolate, fruit, shortbread
Tried this recipe?Let us know how it was!

If you decide to use orange marmalade, white chocolate chips would be amazing with it instead of semi-sweet chocolate chips. What is your favorite jam flavor? Are you planning on any Valentine’s baking? What is your favorite dessert for this time of year?

Hope y’all have an amazing week. Stay safe, be kind, and hug your loved ones.

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