Dark Chocolate Raspberry Pie Bars

Here’s a dessert that’s as beautiful as it is delicious: Dark Chocolate Raspberry Pie Bars 🍫🍓 — a buttery shortbread crust layered with sweet-tart raspberry filling and swirled with rich dark chocolate. These bars are easy to make and perfect for parties, gifting, or indulging with coffee.

🍫 Dark Chocolate Raspberry Pie Bars

🕒 Prep Time: 20 minutes

⏱️ Bake Time: 35–40 minutes

❄️ Chill Time (optional): 1 hour

🍽️ Makes: 12–16 bars

📝 Ingredients

For the Crust & Crumble Topping

• 1 cup (2 sticks) unsalted butter, melted

• ½ cup granulated sugar

• ½ cup light brown sugar, packed

• 2¼ cups all-purpose flour

• ¼ tsp salt

For the Filling

• ¾ to 1 cup raspberry jam (seedless or regular)

• 1 cup fresh or frozen raspberries (optional, adds tartness & texture)

• ¾ cup dark chocolate chips or chopped dark chocolate

• Optional: 1 tsp vanilla extract or lemon zest in the jam

👩‍🍳 Instructions

🔹 1. Preheat Oven

• Preheat your oven to 350°F (175°C).

• Line an 8×8 or 9×9-inch square pan with parchment paper.

🔹 2. Make the Crust & Crumble

1. In a large bowl, combine melted butter, sugars, flour, and salt.

2. Mix until crumbly — like a soft cookie dough.

3. Press 2/3 of the mixture firmly into the bottom of the prepared pan. Reserve the rest for topping.

🔹 3. Add the Filling

1. Spread raspberry jam evenly over the crust.

2. Sprinkle on fresh/frozen raspberries, if using.

3. Scatter dark chocolate chips or chunks over the fruit layer.

🔹 4. Add Crumble & Bake

• Crumble the reserved dough mixture on top, covering most of the filling.

• Bake for 35–40 minutes, or until the top is golden and the filling is bubbling slightly.

🔹 5. Cool & Slice

• Let bars cool completely in the pan.

• For clean cuts, chill in the fridge for 30–60 minutes before slicing.

✨ Optional Extras

• Drizzle with melted chocolate or white chocolate once cooled

• Sprinkle with sea salt flakes for a gourmet finish

• Add a few sliced almonds or shredded coconut to the crumble topping

Would you like a gluten-free version, or want to convert this into a full-size tart or pie?