introduction

This pie bar is rich and bright. It has a crumb crust, sweet jam, fresh raspberries, and dark chocolate. You can make it by hand in one pan. It fits well with tea or coffee. Try a similar rich tart like dark chocolate ganache tart for more chocolate ideas.

why make this recipe

You make this when you want a fast, pretty dessert. The bars look good and slice well. Kids and guests like the sweet jam and fresh fruit. The mix of dark chocolate and raspberries makes a deep, fresh taste. If you like nutty bars, see these pecan pie bars for another easy treat.

how to make Dark Chocolate Raspberry Pie Bars

You make these bars in four parts: the crust, the jam layer, the fresh raspberries and chips, and the streusel top. You press the crust in a pan, spread jam and fruit, then add the crumb top. Bake until the top turns light brown. For another bar style you can read the simple steps at easy pecan pie bars.

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 add a scoop of ice cream when you serve. See a nice match at apple pie ice cream delight for idea.

Directions :

Prepare the Crust:

Preheat the oven to 350°F (175°C).
Mix 1 1/2 cups flour and 1/2 cup granulated sugar in a bowl.
Stir in the 1/2 cup melted butter until the mix looks like wet sand.
Press this mix into the bottom of an 8×8 inch pan in a firm, even layer.
Bake the crust for 10 minutes. Let it cool a little.

Assemble the Filling:

Spread 1 cup seedless raspberry jam over the warm crust in a thin, even layer.
Scatter 1 cup fresh raspberries over the jam.
Sprinkle 1/2 cup dark chocolate chips on top of the berries.

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 the 1/2 cup cold cubed butter with a fork or pastry cutter.
Work until the mix becomes crumbly.

Bake the Bars:

Sprinkle the streusel mix evenly over the jam, berries, and chips.
Bake the whole pan at 350°F (175°C) for 20–25 minutes.
The top should turn light golden and the jam may bubble a bit.
Let the bars cool fully in the pan before you cut them. This helps them hold shape.

how to serve Dark Chocolate Raspberry Pie Bars

Cut the bars into squares. Serve at room temperature or a bit warm. Add a small scoop of vanilla ice cream if you like. A light dust of powdered sugar looks nice. Use a hot knife to make neat cuts.

how to store Dark Chocolate Raspberry Pie Bars

Cover the pan with plastic wrap or place bars in an airtight box. Keep them at room temperature for up to 2 days. Store in the fridge for up to 5 days. Warm a slice in the oven or microwave before you eat it.

tips to make Dark Chocolate Raspberry Pie Bars

Use cold butter for the streusel to get a crumbly top.
Press the crust well so the bars do not fall apart.
If jam is very thick, warm it a little so it spreads easy.
Use fresh or frozen raspberries. If frozen, do not thaw fully.
For more chocolate tips, check this double chocolate cake guide.

variation (if any)

Use mixed berries instead of only raspberries.
Swap dark chips for white chocolate chips for a sweet contrast.
Add a teaspoon of lemon zest to the jam for a bright note.
Make mini bars in a muffin pan for small snacks.

FAQs (minimum three FAQ)

Q: Can I use frozen raspberries?
A: Yes. Use them frozen or mostly frozen so they do not add too much liquid.

Q: Can I use store-bought crust instead?
A: Yes. Use a pressed shortbread or cookie crust to save time.

Q: How do I stop the jam from leaking out?
A: Warm the jam so it spreads thin. Do not pile too many berries on top.

Q: Can I use less sugar?
A: You can cut sugar a little in the crust, but do not over cut in the streusel or the top may not brown well.

Q: How long will they keep in the freezer?
A: Freeze wrapped bars for up to 2 months. Thaw in the fridge before serving.

Conclusion

For a similar idea and more step photos, see Dark Chocolate Raspberry Bars – Butter & Baggage.