Here is a simple, sweet bar you can make at home.

introduction

This bar mixes dark chocolate and fresh raspberries. It has a crisp crust and a soft top. It works for snacks and small parties. If you like a similar cake, try this chocolate raspberry cake for more ideas.

why make this recipe

You can make it fast and it tastes rich. The crust is plain and the top is bright with fruit. Kids and adults like it. You can bring it to a potluck or keep it at home. For other easy bars, see easy pecan pie bars.

how to make Dark Chocolate Raspberry Pie Bars

You work in steps. You make the crust, you melt the chocolate, you add fruit, and you chill. The recipe keeps its shape and slices well. If you want a cookie idea while the bars chill, look at this cookie recipe.

Ingredients :

1 cup graham cracker crumbs
1/4 cup melted butter
2 cups dark chocolate chips
1 cup heavy cream
2 cups fresh raspberries
1/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
You can swap crumbs with a different crumb base like in this bar idea.

Directions :

Preheat the oven to 350°F (175°C).
In a bowl, mix graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of a 9×9 inch baking pan to form a crust.
Bake the crust for 10 minutes, then remove it from the oven and let it cool.
In a saucepan, heat the heavy cream over medium heat until it simmers. Remove from heat and add the dark chocolate chips, stirring until melted and smooth.
Pour half of the chocolate mixture over the cooled crust.
Scatter the raspberries over the chocolate layer, followed by the remaining chocolate mixture.
Sprinkle salt and sugar on top.
Refrigerate for at least 2 hours until set.
Cut into bars and serve.

how to serve Dark Chocolate Raspberry Pie Bars

Cut the bars into squares. Serve cold or at room heat. Add a few extra raspberries on the plate. You can add a spoon of cream or a dust of sugar. For a different plate idea, see this bar serving idea.

how to store Dark Chocolate Raspberry Pie Bars

Keep the bars in a cold fridge. Put them in a sealed box or wrap them tight. They last 3 to 5 days in the fridge. You can freeze them for 1 month. Thaw in the fridge before you serve.

tips to make Dark Chocolate Raspberry Pie Bars

Press the crust firm so it holds.
Warm the cream just to a simmer. Do not boil.
Use ripe, not soft, raspberries.
Let the bars chill long enough to cut clean slices.

variation (if any)

Use milk chocolate for a milder taste.
Add a thin layer of jam under the raspberries for more fruit taste.
Mix a few chopped nuts into the crust for a crunch.

FAQs (minimum three FAQ)

Q: Can I use frozen raspberries?
A: Yes. Thaw and drain them first so they do not add too much water.

Q: Can I use low fat cream?
A: It may not set as well. Use full fat for best texture.

Q: Can I make this in a larger pan?
A: Yes. Watch the crust time and the chill time. You may need to cut the bars smaller.

Q: Can I double the recipe?
A: Yes. Use a larger pan and keep the same bake and chill ideas.

Conclusion

For another similar take and step pictures, see Dark Chocolate Raspberry Bars – Butter & Baggage.