Dark Chocolate Raspberry Pie Bars

olivia

Published:

December 19, 2025

Dark chocolate raspberry pie bars on a white plate with fresh raspberries

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introduction

This is a simple, rich bar with dark chocolate and fresh raspberries. You will love the deep chocolate taste and the bright berry bits. Try it when you want a sweet treat that feels fancy but is easy to make. For a similar rich crust, see dark chocolate ganache tart.

why make this recipe

You make this recipe when you want a quick dessert that looks like you worked hard. The crust is short and the filling is creamy. The raspberries add a fresh pop. It works for a party or a cozy night in. If you like nutty bars, try an easy pecan pie bars idea for another choice.

how to make Dark Chocolate Raspberry Pie Bars

You make the crust first, then add a rich chocolate layer and top with berries.

Mix the soft butter and brown sugar. Add flour and salt. Mix until you get crumbs.
Press some crumbs into the pan to make the crust. Bake until light gold.
Warm the sweetened condensed milk and dark chocolate slowly. Stir until smooth.
Pour the chocolate mix on the hot crust. Sprinkle the rest of the crumbs on top.
Add soft, crushed raspberries and some mini chips.
Bake again until set. Let cool all the way. For another bar style, look at an easy pecan pie bars recipe.

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)

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 the bars into squares. Serve them at room heat or slightly cool. Add a small dust of powdered sugar or a few fresh raspberries on top. A scoop of vanilla ice cream pairs well. For another fruit and ice cream pair idea, see apple pie ice cream.

how to store Dark Chocolate Raspberry Pie Bars

Place the bars in an airtight box. Keep them in the fridge for up to 4 days. You can freeze them for up to 2 months. Thaw in the fridge before you eat.

tips to make Dark Chocolate Raspberry Pie Bars

Use soft butter for an even crust.
Warm the chocolate slowly so it stays smooth.
Press the crust firmly so it does not fall apart.
If raspberries are very wet, pat them dry to avoid a soggy top.
For richer chocolate flavor, add a pinch of salt to the melted mix.
For more chocolate help, read these double chocolate cake tips.

variation (if any)

Use frozen raspberries, thaw and drain well.
Swap mini chips for chopped nuts for a crunchy top.
Use milk chocolate chips instead of dark for a sweeter bar.

FAQs (minimum three FAQ)

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

Q: Do I have to use sweetened condensed milk?
A: The milk makes the filling smooth and sweet. You can try a white chocolate mix, but the taste will change.

Q: Can I make these in a smaller pan?
A: Yes. Bake time may change. Watch for set edges and a slightly soft center.

Q: How do I know when bars are done?
A: The top should look set and not very jiggly. The crust edges will brown a little.

Q: Can I double the recipe?
A: Yes. Use two pans or a larger pan and check bake time.

Conclusion

For another take on dark chocolate and berry bars, check this recipe: Dark Chocolate Raspberry Bars – Butter & Baggage.