This recipe is inspired by Sally's baking addiction's salted caramel apple pie bars, which are insanely good. I wanted to try using brown butter instead of the regular butter to change the taste and it lead me to try the bar using raspberry, since I thought that the contrast between the tartness of the raspberry would be really good with the brown butter notes of the, well, brown butter shortbread. For the filling, I started with this recipe's filling that I adjusted a bit. I also subbed the butter for brown butter in the streusel. It was delicious, but I feel like I could use this recipe to play around with a little bit.

My latest attempt has been to put a layer of dark chocolate on top of the bar, since the bitterness of the chocolate would be a welcome addition to the mix tart raspberry / nutty brown butter shortbread and streusel. I used Sally's Baking Addiction's Salted Caramel Pretzel Crunch Bars as a start.