Preheat oven to 350F. Line a 9-inch square baking dish with parchment paper and set aside.

Place butter and sugar in the bowl of a large stand mixer, fitted with a paddle attachment or in a large mixing bowl with a wooden spoon. Mix on medium speed or by hand until creamy, about 2 minutes.

Mix vanilla, flour, and salt into the butter mixture until dough is in big soft crumbs. Set aside 1 cup crumbs and pat remaining crumbs evenly in the bottom of the prepared pan.

In a small bowl, combine raspberries, honey, cornstarch, and lemon juice. Spread raspberry jam evenly over crust in the pan and top with the raspberry mixture. Sprinkle reserved crumbs on top.

Bake shortbread bars at 350F for 35-40 minutes until edges are a light golden brown and filling is bubbly.

Allow bars to cool completely on a wire cooling rack before slicing into bars and serving.