introduction

This recipe makes sweet bars with dark chocolate and raspberries. You will get a crisp base, a jam and fresh fruit middle, and a crumb top. Try this if you like small bites that feel like pie. See a similar idea for a chocolate raspberry cake here: chocolate raspberry cake.

why make this recipe

Make these bars when you want a simple dessert that looks good. You can cut them in squares and share. They need no pie shell or fancy tools. If you like nutty sweet bars, you might also like this easy pecan pie bars idea: easy pecan pie bars.

how to make Dark Chocolate Raspberry Pie Bars

You will make a crust, a jam and fruit layer, and a crumb topping. Put them in one pan and bake. For a chewy cookie feel on the side, try this cookie style link: bakery-style chocolate chip cookies.

Ingredients :

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup unsalted butter, melted
1 cup seedless raspberry jam
1 cup fresh raspberries
1/2 cup dark chocolate chips
3/4 cup all-purpose flour
1/2 cup old-fashioned oats
1/2 cup brown sugar, packed
1/2 cup unsalted butter, cold and cubed
1/2 teaspoon ground cinnamon

You can mix and match toppings like in other bars such as this caramel apple cheesecake bars note: caramel apple cheesecake bars.

Directions :

Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- In a bowl, mix 1 1/2 cups flour and 1/2 cup sugar.
- Stir in 1/2 cup melted butter until the mix holds when pressed.
- Press this mix into the bottom of an 8×8 inch pan. Bake 10 minutes. Let cool a little.
Assemble the Filling:
- Spread 1 cup raspberry jam over the warm crust.
- Scatter 1 cup fresh raspberries on the jam.
- Sprinkle 1/2 cup dark chocolate chips over the fruit.
Make the Streusel Topping:
- In a bowl, mix 3/4 cup flour, 1/2 cup oats, 1/2 cup brown sugar, and 1/2 teaspoon cinnamon.
- Cut in 1/2 cup cold cubed butter with a fork or pastry cutter until small crumbs form.
- Sprinkle the crumb mix evenly over the jam, raspberries, and chocolate.
Bake the Bars:
- Bake at 350°F (175°C) for 25–30 minutes, until the top is light brown.
- Let the bars cool in the pan. Chill in the fridge for clean cuts if you like.

how to serve Dark Chocolate Raspberry Pie Bars

Cut the bars into squares. Serve at room temperature or cold. Add a dust of powdered sugar or a scoop of vanilla ice cream. For a warm plate with caramel, try this idea for a different bar: caramel apple cheesecake bars.

how to store Dark Chocolate Raspberry Pie Bars

Cover the pan with plastic wrap or move bars to an airtight box. Keep them at room temp for up to 2 days. Keep them in the fridge for up to 5 days. Freeze for up to 2 months. Thaw in the fridge before you eat.

tips to make Dark Chocolate Raspberry Pie Bars

Use seedless jam so the layer stays smooth.
Press the crust well so it does not crumble when you cut.
Use cold butter for the streusel to make good crumbs.
If jam is thick, warm it a bit so it spreads easy.
For less sweet bars, use semi-sweet chocolate chips.
For more tips on bar texture, see this style link: easy pecan pie bars.

variation (if any)

Swap raspberries for blackberries or strawberries.
Use white chocolate or milk chocolate instead of dark.
Add a handful of chopped nuts to the streusel for crunch.
Make mini bars in a muffin tin for single serve treats.

FAQs

Q: Can I use frozen raspberries?
A: Yes. Thaw them and drain excess juice before use.

Q: Can I make this gluten free?
A: Yes. Use a 1-to-1 gluten free flour mix for the crust and crumbs.

Q: How do I get clean slices?
A: Chill the bars well, then use a sharp knife and wipe the blade between cuts.

Q: Can I make this ahead?
A: Yes. Make a day ahead and keep in the fridge. Warm a bit before serving if you want.

Conclusion

For more notes and another take on these bars, see this full recipe guide: Dark Chocolate Raspberry Bars – Butter & Baggage.

Dark Chocolate Raspberry Pie Bars