Description
These Dark Chocolate Raspberry Bars combine a buttery, crumbly crust with a tangy layer of raspberry jam and a rich, glossy topping of dark chocolate. Perfect as an indulgent dessert or a sweet snack, these bars are easy to make and elegantly finished with optional fresh raspberries and powdered sugar.
Ingredients
Scale
Crust
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 cups all-purpose flour
Filling
- 3/4 cup raspberry jam (seedless preferred)
Chocolate Topping
- 1 1/2 cups dark chocolate chips or chopped dark chocolate
- 2 tablespoons heavy cream
Optional Garnish
- Fresh raspberries
- Powdered sugar
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, ensuring there is an overhang on the sides to help remove the bars easily after baking.
- Make the crust dough: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy. Add the salt and all-purpose flour, then mix until a crumbly dough forms.
- Press dough into pan: Evenly press the crumbly dough into the bottom of the prepared baking pan. Use a fork to prick the crust all over to prevent bubbling during baking.
- Bake the crust: Place the pan in the oven and bake for 18 to 20 minutes or until the crust becomes lightly golden in color.
- Cool and add raspberry jam: Remove the crust from the oven and allow it to cool for 5 to 10 minutes. While still warm, spread the raspberry jam evenly over the crust layer.
- Melt chocolate topping: In a microwave-safe bowl or over a double boiler, gently melt the dark chocolate and heavy cream together, stirring continuously until the mixture is smooth and glossy.
- Pour and spread chocolate: Pour the melted chocolate over the raspberry jam layer, then spread it evenly using a spatula to cover the entire surface.
- Chill to set: Refrigerate the assembled bars for at least 2 hours, or until the chocolate layer is fully set and firm.
- Slice and garnish: Use the parchment paper overhang to lift the bars out of the pan. Slice into squares or rectangles as desired. Optionally, garnish with fresh raspberries and a dusting of powdered sugar before serving.
Notes
- Using seedless raspberry jam enhances the texture of the bars by preventing seeds from interfering.
- If you prefer, you can substitute the heavy cream in the chocolate topping with full-fat coconut cream for a dairy-free option.
- Allow the bars to come to room temperature for a few minutes before serving if the chocolate is very hard from refrigeration.
- Store leftover bars in an airtight container in the refrigerator for up to 5 days.
- These bars can be frozen for up to 1 month; thaw in the refrigerator before serving.
