Place butter, sugar and salt in bowl of stand mixer. Beat with a paddle attachment until pale yellow in color. Alternatively, a handheld electric mixer can be used.

Add egg, milk and vanilla. Mix until combined, scraping down sides occasionally. Add flour and baking powder and mix until combined.

Roll dough into 1″ thick rectangle, wrap in plastic and freeze.

Preheat oven to 375° Line baking sheet with parchment paper and spray sides with non-stick cooking spray.

Add ¾ of dough (375g) evenly onto prepared baking sheet. Scatter raspberries and remaining dough on top. Firmly press flatten.

Bake 35-45 minutes, or until cooked through. Remove from oven and let cool.

Place chocolate in microwave safe bowl and microwave on HIGH in 30 second intervals, mixing between intervals, until melted.

Remove cooled bar from pan and place on cutting board. Drizzle with melted chocolate.

Once chocolate has set, cut into 1 ½ inch squares.