Introduction
First, thank you for stopping by—seriously! I’m always grateful to share a recipe that truly feels special. These Dark Chocolate Raspberry Pie Bars are more than just a dessert—they’re a tribute to all the moments that call for a sweet treat: a cozy afternoon with tea, a picnic in the sun, or a last-minute dessert for unexpected guests.
And what a treat they are! Rich, melty dark chocolate, vibrant raspberries, and a buttery, crumbly base come together in perfect harmony. Think pie meets cookie bar—easy to slice, easy to serve, and anything but boring!!
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Why You’ll Love This Recipe
Easy to Make – A few simple layers, no mixer required.
Gorgeous to Serve – That deep ruby red from the raspberries? Stunning.
Texture Heaven – Buttery crust, juicy berries, melty chocolate, and a golden crumble on top.
Versatile – Great for potlucks, lunchbox treats, or elegant dessert tables.
What Do They Taste Like?
Imagine biting into something soft, gooey, and rich—with just the right tart kick from the berries. The dark chocolate brings depth, the raspberries bring sparkle, and the streusel-like topping makes it feel like your favorite pie had a baby with a cookie bar. Yes, it’s that good.
Health & Happiness Benefits
Dark chocolate is full of antioxidants.
Raspberries offer fiber and vitamin C.
A little goes a long way, making it easier to enjoy a satisfying portion.
Ingredients
Here’s everything you’ll need to bring these dreamy bars to life:
For the Crust:
1 cup all-purpose flour
¼ cup granulated sugar
½ cup unsalted butter, chilled and cubed
For the Filling:
1 cup raspberry preserves
1 ½ cups fresh raspberries
1 cup dark chocolate chips
For the Crumble Topping:
½ cup all-purpose flour
¼ cup granulated sugar
¼ cup brown sugar, packed
¼ cup unsalted butter, chilled and cubed
Necessary Tools
9×9-inch baking pan
Parchment paper
Mixing bowls
Fork or pastry cutter
Wire rack
Ingredient Swaps & Additions
I promised you versatile, and here’s proof!
No raspberries? Try strawberry or apricot preserves for a twist.
Go nutty! Add chopped almonds, walnuts, or pecans to the topping.
Extra indulgent? A drizzle of white chocolate after baking is divine.
Salted topping? A pinch of flaky sea salt after baking gives that gourmet finish.
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper, leaving overhang on the sides.
Step 2: Make the Crust
In a bowl, mix flour and sugar, then cut in the cold butter until the mixture resembles coarse crumbs. Press it firmly into the bottom of the pan.
Bake for 15 minutes, or until lightly golden. Cool slightly.
Step 3: Add the Filling
Spread the raspberry preserves evenly over the cooled crust. Scatter the fresh raspberries and dark chocolate chips over the top.
Step 4: Prepare the Crumble
In a clean bowl, combine flour, granulated sugar, and brown sugar. Cut in the chilled butter until coarse crumbs form.
Sprinkle this evenly over the raspberry-chocolate layer.
Step 5: Bake Again
Bake for 25–30 minutes, until the topping is golden brown and the chocolate is deliciously melty.
Step 6: Cool and Slice
Cool completely on a wire rack—resist the urge to slice early! Once cooled, use the parchment to lift the bars out and slice into squares.
Serving Suggestions
Serve warm or chilled—both ways are fantastic. Add a scoop of vanilla ice cream or a swirl of fresh whipped cream for a next-level treat. Pair with a raspberry lemonade, latte, or even red wine for the adults. 😉
Pro Tips for Success
Cold butter is key for that tender, crumbly texture in the crust and topping.
Let it cool completely before slicing to avoid a gooey mess.
Use good chocolate—it makes all the difference in flavor.
Storage & Reheating
Store in an airtight container in the fridge for up to 5 days.
To reheat, zap one bar in the microwave for 10-15 seconds for warm, gooey bliss.
FAQs
Can I use frozen raspberries instead of fresh?
Yes! Just thaw and drain them first to avoid excess moisture.
How do I keep the crust from getting soggy?
Pre-bake the crust and make sure it’s fully cooled before layering on the preserves.
Can I double this recipe?
Absolutely—just use a 9×13-inch pan and adjust the baking time slightly.
Conclusion
These Dark Chocolate Raspberry Pie Bars are everything a dessert should be—rich, fruity, chocolatey, and easy to make. Whether you’re baking for a party or a personal pick-me-up, this is the kind of treat that turns moments into memories.
Don’t forget to leave a review, pin it on Pinterest, and tag your creations on Instagram—I love seeing what you make! 💕
Nutritional Information (Per Bar)
Calories: ~250
Carbohydrates: 32g
Protein: 3g
Fat: 14g
Craving more raspberry magic? Try these next:
Happy baking, sweet friend! 🍫🍓
Dark Chocolate Raspberry Pie Bars
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper, leaving overhang on the sides.
- In a bowl, mix flour and granulated sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Press firmly into the bottom of the pan.
- Bake for 15 minutes, or until lightly golden. Allow to cool slightly.
- Spread the raspberry preserves evenly over the cooled crust. Scatter the fresh raspberries and dark chocolate chips over the top.
- In a clean bowl, combine flour, granulated sugar, and brown sugar. Cut in the chilled butter until coarse crumbs form. Sprinkle this evenly over the raspberry-chocolate layer.
- Bake for 25–30 minutes, until the topping is golden brown and the chocolate is melty.
- Cool completely on a wire rack. Resist the urge to slice early! Once cooled, use the parchment to lift the bars out and slice into squares.
