Dark Chocolate Raspberry Pie Bars

olivia

Published:

December 19, 2025

Dark Chocolate Raspberry Pie Bars ready to serve, with rich chocolate and raspberry filling.

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introduction

This pie bar is full of dark chocolate and fresh raspberries. It feels rich but stays easy to make. If you like rich chocolate tarts, try a similar idea like chocolate tart for more ideas.

why make this recipe

You make this when you want a fast treat that looks nice. The crust is simple and the top is soft and rich. Kids and guests will smile. For other easy bar ideas, see easy pecan pie bars.

how to make Dark Chocolate Raspberry Pie Bars

I keep the steps clear so you can work fast. You press a simple crust in a pan, bake it a bit, pour on a melted chocolate mix, add berries, and bake again. For other bar tips, read about pecan pie bars to see a similar flow.

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)

For a fruit idea that pairs well with bars, you can look at apple pie ice cream delight.

Directions :

Preheat the oven to 350°F and spray a 9×13 inch pan well with non-stick spray.
In a bowl, cream the softened butter and brown sugar. Add the flour and salt. Mix until crumbly.
Press about 1¾ cups of the crumb mixture into the bottom of the pan. Bake 10–12 minutes until light gold.
In a small saucepan on low heat, add the sweetened condensed milk and the dark chocolate chips. Stir until the chocolate melts and the mix is smooth.
Pour the chocolate mix over the baked 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 more minutes. Let cool fully before you cut the bars.

how to serve Dark Chocolate Raspberry Pie Bars

Cut the bars into squares. Serve at room temperature or cold. Add a spoon of cream or ice cream on the side for a sweet touch. You can also pair with a rich cake like double chocolate cake for a big dessert plate.

how to store Dark Chocolate Raspberry Pie Bars

Cover the bars and keep them in the fridge for up to 4 days. You can freeze them in a tight box for up to 1 month. Thaw in the fridge before you eat.

tips to make Dark Chocolate Raspberry Pie Bars

Use fresh raspberries for best taste. Press them lightly so some juice shows.
Do not burn the crust. Watch the 10–12 minute bake time.
Melt the chocolate on low heat and stir often to keep it smooth.
Use room temperature butter so the crust mixes well.
Cool the bars fully before you cut them for neat slices.

variation (if any)

Swap raspberries for strawberries or cherries.
Use milk chocolate or white chocolate for a milder top.
Add chopped nuts to the crumb topping for crunch.

FAQs

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

Q: Can I make the crust with margarine?
A: You can, but butter gives a better taste and texture.

Q: Do I need mini chips on top?
A: No. They add look and bite, but they are not needed.

Q: Can I make smaller pans?
A: Yes. Adjust bake time and keep an eye on the crust and top.

Conclusion

If you want another take on this idea or a different chart of steps, see the full version at Dark Chocolate Raspberry Bars – Butter & Baggage.