introduction

This is a simple bar with dark chocolate and fresh raspberries. It has a short crust, a rich chocolate layer, and bright fruit on top. Many people will like the mix of deep chocolate and tart berry. If you like other raspberry treats, try this chocolate raspberry cake for a different take.

why make this recipe

You can make these bars fast. You need few parts and little time. They work for a snack, a party, or a sweet end to a meal. The bars also travel well and cut into neat pieces. If you want other bar ideas, look at easy pecan pie bars for another sweet choice.

how to make Dark Chocolate Raspberry Pie Bars

Work in small steps. First make the crust mix and press part into the pan. Bake the crust a little so it firms up. Melt the dark chocolate with the sweetened milk and pour it on the crust. Scatter the rest of the crumbs and the raspberries on top. Bake again until the top sets. Let the bars cool all the way before you cut them. For a firmer crust idea, see tips used in bakery style cookie recipes.

Ingredients :

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

If you like a richer top, you can read a similar idea in this caramel apple cheesecake bars post.

Directions :

Preheat the oven to 350°F and spray a 9×13 inch pan well with non-stick spray.
In a mixing bowl, cream the softened butter, brown sugar, flour, and salt until the mix looks crumbly.
Press about 1¾ cups of the crumb mixture into the bottom of the prepared pan. Bake 10–12 minutes until light gold.
In a small pan on low heat, stir the sweetened condensed milk and dark chocolate chips until melted and smooth. Do not boil.
Pour the chocolate mix over the hot crust. Sprinkle the rest of the crumbs on top. Add the semi-crushed raspberries and a few mini semi-sweet chips if you like.
Bake 20–30 minutes more until the top looks set. Let cool fully before you cut into bars.

how to serve Dark Chocolate Raspberry Pie Bars

Cut the bars into squares or rectangles. Serve room temp or slightly cool. Add a small scoop of vanilla ice cream or a dust of powdered sugar for a fresh plate. They also pair well with plain whipped cream.

how to store Dark Chocolate Raspberry Pie Bars

Cover the pan with foil or put bars in an airtight box. Keep at room temp for one day. For up to 4 days, store in the fridge. To freeze, wrap bars tight in plastic and foil. Freeze up to 2 months. Thaw in the fridge or at room temp before you eat.

tips to make Dark Chocolate Raspberry Pie Bars

Use room temp butter so the crumbs come out right. Gently press the crust so it stays even. Warm the chocolate mix slowly and stir so it does not burn. Use fresh raspberries for bright flavor, but you can use frozen if you thaw and drain them first. For more idea on small changes, see another bar recipe for how to layer a filling.

variation (if any)

Use milk chocolate or semi-sweet if you want a milder chocolate taste.
Add a small pinch of cinnamon to the crumbs for warm spice.
Mix in a few chopped nuts on top for crunch.
Swap raspberries for cherries or sliced strawberries if you prefer.

FAQs

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

Q: Can I make this in a smaller pan?
A: Yes. The bake time may change. Watch the top and test with a toothpick.

Q: How long will these keep in the fridge?
A: They will keep 3–4 days in a sealed container.

Q: Can I use unsweetened condensed coconut milk or another dairy-free swap?
A: You can try dairy-free condensed milk, but texture may differ. The bars may not set the same.

Conclusion

If you want a similar idea or want to see another version of dark chocolate and raspberry bars, visit Dark Chocolate Raspberry Bars – Butter & Baggage for more tips and photos.