About this recipe
These bars blend rich dark chocolate and bright raspberry jam. The crust feels soft and a little crumbly. The bars bake fast and cool fast. They make a nice treat for a small crowd or a week of snacks. Try a similar sweet bar like easy pecan pie bars if you want a nutty change.
why make this recipe
You make this recipe when you want a big taste with little work. You mix a few things and press the dough. You get sweet jam and a dark chocolate top. Kids and guests will like the mix of tart berries and deep chocolate. If you like quick breads, also check Ina’s banana bread for another easy bake.
how to make Decadent Dark Chocolate Raspberry Pie Bars: An Easy Recipe
Work in small steps. First, make the soft dough by mixing butter, sugar, flour, and salt. Press most of it in the pan for the base. Next spread jam and add fresh raspberries. Crumble the rest of the dough on top and bake. After the bars cool, melt dark chocolate and drizzle for a shiny finish. For other crust ideas, read about the best pecan pie recipes to get new mix ideas.
Ingredients :
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup raspberry jam
- 1/2 cup fresh raspberries
- 1/2 cup dark chocolate chips
- 1 teaspoon coconut oil (optional, for chocolate drizzle)
You can swap jam types or add nuts for a new twist. See how other bakers use roll dough in easy pecan pie crescents.
Directions :
Preheat oven to 175°C (350°F).
Line an 8×8 inch baking pan with parchment paper.
In a bowl, cream together butter and sugar until light and fluffy.
Mix in flour and salt until a soft dough forms.
Press 2/3 of the dough into the bottom of the prepared pan.
Spread raspberry jam over the crust, then scatter fresh raspberries on top.
Crumble the remaining dough over the raspberry layer.
Bake for 30-35 minutes or until the top is lightly golden.
Let bars cool completely in the pan.
Melt dark chocolate chips with coconut oil and drizzle over cooled bars.
Chill for 15 minutes to set chocolate before slicing and serving.
how to serve Decadent Dark Chocolate Raspberry Pie Bars: An Easy Recipe
Cut bars into squares. Serve cool or at room temp. Add a dust of powdered sugar or a small scoop of vanilla ice cream for a nicer plate. These bars pair well with coffee or tea.
how to store Decadent Dark Chocolate Raspberry Pie Bars: An Easy Recipe
Keep bars in a closed container. Store at room temp for up to 2 days. For longer life, put them in the fridge for up to 5 days. You can also wrap and freeze for 1 month; thaw in the fridge before serving.
tips to make Decadent Dark Chocolate Raspberry Pie Bars: An Easy Recipe
Use cold butter at first, then soften it well for ease. Press the crust firmly so it bakes even. Do not overbake; stop when top turns light gold. Melt chocolate slowly to avoid burning. For a nutty dash or crunch, see a pecan pie crescents recipe for ideas on adding nuts.
variation (if any)
- Use strawberry or apricot jam instead of raspberry.
- Add chopped nuts to the crumble for crunch.
- Swap dark chocolate for milk chocolate for a sweeter top.
FAQs
Q: Can I use frozen raspberries?
A: Yes. Thaw them a bit and pat dry before adding so they do not add too much liquid.
Q: Can I make these in a larger pan?
A: Yes. If you use a 9×13 pan, watch the bake time and start checking at 20 minutes.
Q: Can I skip the fresh raspberries?
A: Yes. You can use jam only. Fresh fruit adds texture and a fresh taste.
Q: How do I melt the chocolate without burning it?
A: Melt in short bursts in the microwave or use a double boiler and stir until smooth.
Q: Can I make the dough ahead?
A: Yes. Wrap and chill the dough up to 2 days before you press it in the pan.
Conclusion
For a different raspberry and chocolate bar idea, see this take on a similar treat at Raspberry French Silk Pie Bars – A Kitchen Addiction.
Print
Decadent Dark Chocolate Raspberry Pie Bars
- Total Time: 50 minutes
- Yield: 16 servings
- Diet: Vegetarian
Description
These bars blend rich dark chocolate and bright raspberry jam, making them a perfect treat for a small crowd or a week of snacks.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup raspberry jam
- 1/2 cup fresh raspberries
- 1/2 cup dark chocolate chips
- 1 teaspoon coconut oil (optional, for chocolate drizzle)
Instructions
- Preheat oven to 350°F (175°C).
- Line an 8×8 inch baking pan with parchment paper.
- Cream together butter and sugar until light and fluffy.
- Mix in flour and salt until a soft dough forms.
- Press 2/3 of the dough into the bottom of the prepared pan.
- Spread raspberry jam over the crust, then scatter fresh raspberries on top.
- Crumble the remaining dough over the raspberry layer.
- Bake for 30-35 minutes or until the top is lightly golden.
- Let bars cool completely in the pan.
- Melt dark chocolate chips with coconut oil and drizzle over cooled bars.
- Chill for 15 minutes to set chocolate before slicing and serving.
Notes
Cut bars into squares. Serve cool or at room temp with powdered sugar or vanilla ice cream. Store in a closed container at room temp for up to 2 days or in the fridge for up to 5 days. Can be frozen for 1 month.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
