Dark chocolate and fresh raspberries make a rich and bright bar. This treat fits a small plate or a big bake box. The crust is soft and the filling is smooth. Try a slice with tea or milk. You can also see a similar idea in this chocolate raspberry cake for more ways to use the pair.

why make this recipe

You can make these bars fast with few items. They look nice on a tray for a visit or a small party. Kids will like the chocolate and fruit mix. If you like other bar pies, you may like easy pecan pie bars too.

how to make Dark Chocolate Raspberry Pie Bars

You make a simple crust, then pour a chocolate-raspberry mix on top, and bake. The steps stay plain and quick. The dough presses into the pan fast and the filling cooks in one bake. For a cookie-like crust idea, see bakery style chocolate chip cookies for a close feel.

Ingredients :

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup unsalted butter, melted
1 cup dark chocolate chips
1 cup fresh raspberries
2 large eggs
1 cup brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt

Directions :

Preheat the oven to 350°F (175°C). Grease a baking pan.
In a bowl, mix flour and granulated sugar. Add melted butter and mix until combined. Press the mixture into the bottom of the prepared pan.
In a separate bowl, melt dark chocolate chips and let cool slightly.
Whisk together eggs, brown sugar, vanilla extract, and salt. Mix in the melted chocolate until smooth.
Gently fold in the raspberries.
Pour the filling over the crust in the baking pan.
Bake for 25-30 minutes or until set.
Let it cool before cutting into bars. Enjoy!

how to serve Dark Chocolate Raspberry Pie Bars

Cut into squares and place on a small plate. Serve at room heat or slightly warm. Add a spoon of cream or a small scoop of ice cream to make it soft and rich. For a fall mix tray, pair with other bars like caramel apple cheesecake bars.

how to store Dark Chocolate Raspberry Pie Bars

Cover the bars with foil or put them in a tight box. Keep in the fridge for up to 4 days. You can also freeze them in a safe bag for up to 2 months. Thaw in the fridge or at room heat before you eat. For long term keep ideas see this note on storing bars.

tips to make Dark Chocolate Raspberry Pie Bars

Use fresh raspberries for best taste.
Melt chocolate slowly over low heat or in short bursts in a microwave.
Press the crust in a thin, even layer so it bakes well.
Do not stir the raspberries too hard or they will break.
Let the bars cool well so they cut clean.

variation (if any)

Swap dark chocolate for milk or semi-sweet chips.
Add a sprinkle of sea salt on top before baking.
Fold in a few chopped nuts for a crunch.
Use frozen raspberries if fresh are not in hand, but do not thaw them first.

FAQs

Q: Can I use frozen raspberries?
A: Yes. You can use frozen ones. Do not thaw them first or they may make the mix too wet.

Q: Can I make the crust ahead?
A: Yes. You can press the crust in the pan and chill it for a few hours before you add the filling.

Q: Do I need to line the pan with paper?
A: You can use parchment paper for easy lift out. Or just grease the pan well.

Q: Can I cut the sugar?
A: You can lower the brown sugar a bit, but the bars may come out less sweet and a bit firm.

Conclusion

If you want another clear recipe for the same idea, read Dark Chocolate Raspberry Bars – Butter & Baggage for a nice take on this sweet bar.

Dark Chocolate Raspberry Pie Bars