Name: Dark Chocolate Raspberry Pie Bars
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup unsalted butter (softened); 2 cups all-purpose flour; 1/2 cup light brown sugar (packed); 1/4 teaspoon salt; 1 cup dark chocolate chips; 1 cup mini semi-sweet chocolate chips; 14 oz sweetened condensed milk; 3/4 cup fresh raspberries (semi crushed)

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Intro

This pie bar is rich and bright. It uses dark chocolate, sweet milk, and fresh raspberries. You can make it for a small crowd or for one big treat. If you like a mix of tart fruit and deep chocolate, try this. See a similar bake like chocolate raspberry cake for more ideas.

Why make this recipe

You make this when you want a quick showy dessert. The crust forms fast. The filling melts smooth and rich. Fresh raspberries add a clear tart pop. Kids and guests will ask for more. If you want a quick bar with big taste, this works well. You can also pair it with recipes like easy pecan pie bars for a bake sale table.

How to make Dark Chocolate Raspberry Pie Bars

Work in a few clear steps so you do not rush. Cream the butter well. Mix dry and wet parts until even. Press some dough to form a base. Melt the dark chips with the sweet milk until smooth. Pour that mix on the crust. Add the fruit and the small chips on top. Bake until set and let cool fully. For a cookie side treat, try this with bakery style chocolate chip cookies on the side.

Ingredients :

1 cup unsalted butter (softened)
2 cups all-purpose flour
1/2 cup light brown sugar (packed)
1/4 teaspoon salt
1 cup dark chocolate chips
1 cup mini semi-sweet chocolate chips
14 oz sweetened condensed milk
3/4 cup fresh raspberries (semi crushed)

You can check other bar ideas like caramel apple cheesecake bars to mix more styles.

Directions :

Preheat your oven to 350°F and grease a 9×13 inch baking pan.
In a large bowl, mix softened butter until creamy, then combine with brown sugar, flour, and salt until blended.
Press 1¾ cups of the mixture into the pan and bake for 10-12 minutes until golden.
In a saucepan over low heat, mix sweetened condensed milk with dark chocolate chips until melted and smooth.
Pour the melted mixture over the baked crust, sprinkle remaining crust on top, add fresh raspberries, and top with mini chocolate chips.
Bake for an additional 20-30 minutes. Allow cooling completely before slicing into bars.

how to serve Dark Chocolate Raspberry Pie Bars

Cut bars to even sizes after they cool. Serve warm or room temp. Add a dollop of whip cream or a small scoop of vanilla ice cream. Dust light sugar on top for a neat look. Bring to a party on a tray or pack in small boxes for gifts. You can also serve with a slice of caramel apple cheesecake bars for variety.

how to store Dark Chocolate Raspberry Pie Bars

Let bars cool fully. Cover the pan with foil or store bars in an airtight box. Keep at room temp up to 2 days. For longer life, keep in the fridge up to 5 days. Freeze singles in a sealed bag for up to 2 months. Thaw in the fridge before you eat.

tips to make Dark Chocolate Raspberry Pie Bars

Use room temp butter so it mixes smooth.
Press the crust down tight so it holds the filling.
Stir the chocolate and milk on low heat and watch so it does not burn.
Use fresh, firm raspberries. Too soft berries can make the bars wet.
Let the pan cool fully before you cut to keep clean edges.

variation (if any)

Swap dark chips for milk chips for a sweeter fill.
Use frozen raspberries but do not thaw them first. That helps keep the crust from getting soggy.
Add a teaspoon of vanilla or a pinch of sea salt on top for a flavor lift.
Add a handful of chopped nuts to the top for a crunch.

FAQs

Q: Can I use margarine instead of butter?
A: Butter gives the best taste and texture. Margarine will work but the crust may not be as firm.

Q: Can I use a different fruit?
A: Yes. Blueberries or chopped strawberries work well. They change the tart level but still taste good.

Q: Do I have to use both kinds of chocolate chips?
A: No. You can use only dark chips or only mini chips. The mix gives a good look and texture.

Q: Can I make this in a smaller pan?
A: Yes, but the bake time will change. Check at 15 minutes for the first bake and watch the second bake closely.

Q: How do I stop the top from getting too brown?
A: Tent with foil in the last 10 minutes of baking if the top browns too fast.

Conclusion

For a full step-by-step photo guide and a similar take on these bars, see the recipe at Dark Chocolate Raspberry Bars – Butter & Baggage.