Layered shortbread, caramel, and raspberry ganache are a summery spin on a fan favorite.
Line an 8-by-8-inch pan with parchment paper, leaving several inches of parchment hanging over the sides of the pan (this will help you lift the bars out of the pan).
Preheat the oven to 325°. To make the crust, process the dried raspberries in a spice grinder until a fine powder forms, about 20 seconds. Sift through a fine-mesh sieve into a medium bowl; whisk in the flour, confectioners’ sugar, and salt. Stir in the melted butter until no dry flour remains and a soft dough forms. Press the dough evenly into the pan. Refrigerate until the crust is firm, about 30 minutes. Bake the crust until cooked through and starting to brown around the edges, about 25 minutes. Let the crust cool while you make the caramel.
To make the caramel, in a medium saucepan, heat the condensed milk, brown sugar, and butter over low. Cook, stirring constantly with a silicone spatula, until the caramel is thickened and slightly darkened, about 15 minutes. Off heat, stir in the vanilla (the mixture will spatter). Pour the hot caramel over the crust.
To make the ganache, in a small saucepan, cook the raspberries over low heat, stirring often, until the berries break down and the juice thickens, about 6 minutes. Transfer the berry mixture to a blender and process on low speed until smooth, about 20 seconds. Set a fine-mesh sieve over a medium bowl; using a rubber spatula, push the berry mixture through the sieve. Place the chocolate in a small microwave-safe bowl. Microwave chocolate on high in 30-second intervals, stirring thoroughly between intervals, until melted and smooth, about 1 minute 30 seconds. Stir 1/4 cup of the raspberry puree into the melted chocolate until smooth. Pour the ganache on top of the caramel and spread into an even layer with a small offset spatula. Let sit until the chocolate and caramel set, at least 4 hours. (As an alternative, chill for 45 minutes to set.) Lift out on parchment, slice into 1 3/4-by-1-inch bars, and serve.