Dark Chocolate Raspberry Pie Bars

introduction

This easy bar mixes dark chocolate and fresh raspberries. You can make it for a week night or for a small party. The crust is soft and the top is rich. Try a similar idea from this dark ganache tart for more chocolate ideas: dark ganache tart.

why make this recipe

You get a rich treat with bright fruit in one bite. The bars need few parts and they bake fast. Kids and grownups like the mix of sweet and tart. If you like bar desserts, see a simple nut bar idea here: pecan pie bars.

how to make Dark Chocolate Raspberry Pie Bars

Make the crust first, then pour the chocolate mix on top. Fold the fresh raspberries into the chocolate mix so they stay whole. Press the crust firm in the pan so the bars cut well. For another bar style, you can look at this other pecan bar recipe: pecan pie bars 2.

Ingredients :

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1 cup dark chocolate chips
• 1 cup fresh raspberries
• 2 large eggs
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Directions :

1. Preheat the oven to 350°F (175°C). Grease an 8-inch square baking dish.
2. In a bowl, combine flour, granulated sugar, and melted butter. Mix until crumbly. Press the mixture firmly into the bottom of the prepared dish.
3. In a separate bowl, melt the dark chocolate chips in the microwave or over a double boiler. Allow to cool slightly.
4. In another bowl, whisk together the eggs, brown sugar, vanilla extract, and salt until combined. Stir in the melted chocolate.
5. Gently fold in the fresh raspberries.
6. Pour the chocolate-raspberry mixture over the crust, spreading it evenly.
7. Bake for 25-30 minutes or until the center is set. Allow to cool before slicing into bars.

   

how to serve Dark Chocolate Raspberry Pie Bars

Cut into bars when cool. Serve plain or with a light dusting of sugar. Add a scoop of ice cream or a dollop of whipped cream for a treat. For a cold mix with pie, try a sweet match like this apple pie ice cream idea: apple pie ice cream.

how to store Dark Chocolate Raspberry Pie Bars

Put the bars in an airtight box. Keep them at room temp for up to two days. For longer store, keep in the fridge for up to five days. You can freeze them for up to two months; wrap tight.

tips to make Dark Chocolate Raspberry Pie Bars

• Press the crust down hard so the bars hold shape.
• Let the melted chocolate cool a bit so it does not cook the eggs.
• Fold the raspberries in slow so they do not crush.
• Use good dark chocolate for a rich taste. See a deep chocolate cake for more ideas: double chocolate cake.

variation (if any)

• Use frozen raspberries if fresh are not ready. Thaw and pat dry.
• Swap dark chocolate for milk chocolate for a milder bar.
• Add a pinch of cinnamon to the crust for warm spice.

FAQs

Q: Can I use frozen raspberries?
A: Yes. Thaw them and pat them dry first so the mix does not get thin.

Q: Can I make this in a larger pan?
A: Yes. Use a 9×13 pan and bake a bit less or watch the center. The bake time will change.

Q: How do I know when the bars are done?
A: The top will set and not jiggle much. A toothpick in the center should come out mostly clean.

Q: Can I use butter in the crust cold, not melted?
A: You can. Cut cold butter into the flour for a drier crumb crust. Press it firm in the pan.

Conclusion

For a similar dark chocolate and fruit bar recipe, see this clear guide on Dark Chocolate Raspberry Bars – Butter & Baggage: Dark Chocolate Raspberry Bars – Butter & Baggage.

Dark Chocolate Raspberry Pie Bars

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• Author: olivia
• Total Time: 45 minutes
• Yield: 16 servings 1x
• Diet: Vegetarian

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Description

Rich dark chocolate bars with fresh raspberries, perfect for weeknight treats or small parties.

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Ingredients

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• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1 cup dark chocolate chips
• 1 cup fresh raspberries
• 2 large eggs
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

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Instructions

1. Preheat the oven to 350°F (175°C) and grease an 8-inch square baking dish.
2. In a bowl, combine flour, granulated sugar, and melted butter, mixing until crumbly. Press mixture firmly into the bottom of the prepared dish.
3. In a separate bowl, melt the dark chocolate chips, allowing to cool slightly.
4. In another bowl, whisk together the eggs, brown sugar, vanilla extract, and salt until combined. Stir in melted chocolate.
5. Gently fold in fresh raspberries.
6. Pour the chocolate-raspberry mixture over the crust and spread evenly.
7. Bake for 25-30 minutes or until the center is set. Allow to cool before slicing into bars.

Notes

Press the crust firmly to ensure the bars hold their shape. Store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. Can be frozen for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bar
• Calories: 250
• Sugar: 20g
• Sodium: 100mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 50mg