Chocolate and raspberries are a classic pairing for a reason. The deep, slightly bitter flavor of chocolate balances perfectly with the bright, tangy sweetness of raspberries. These Chocolate Raspberry Crumb Bars bring that combination together in a dessert that feels both indulgent and comforting. With a buttery crumb base, a rich chocolate layer, and juicy raspberries baked right in, this recipe is perfect for dessert trays, afternoon treats, or even a sweet snack with coffee.
Below is a fully rewritten, detailed recipe with clear sections, step-by-step instructions, helpful tips, and FAQs at the end.
Chocolate Raspberry Crumb Bars Recipe
These crumb bars are simple to make but taste like something you’d buy from a bakery. They don’t require fancy equipment, and the ingredients are easy to find. You can use fresh or frozen raspberries, and the chocolate flavor can be adjusted to your liking.
Ingredients Overview
For the Crumb Base and Topping
- All-purpose flour
- Unsalted butter, cold and cut into cubes
- Granulated sugar
- Brown sugar
- Baking powder
- Salt
For the Chocolate Raspberry Filling
- Dark or semi-sweet chocolate
- Chocolate chips
- Fresh or frozen raspberries
You can adjust the sweetness by choosing milk chocolate instead of dark chocolate, or by increasing or reducing the amount of sugar slightly.
Kitchen Tools You’ll Need
- Mixing bowls
- Whisk or fork
- Pastry cutter or clean hands
- Baking pan (square or rectangular)
- Parchment paper
- Saucepan or microwave-safe bowl
How to Make Chocolate Raspberry Crumb Bars
Prepare the Baking Pan
Line your baking pan with parchment paper, leaving some overhang on the sides. This makes it much easier to lift the bars out after baking. Preheat your oven to 180°C (350°F).
Make the Crumb Mixture
In a large bowl, combine the flour, granulated sugar, brown sugar, baking powder, and salt. Mix well so everything is evenly distributed.
Add the cold butter cubes to the bowl. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture looks like coarse crumbs. Some pieces can be slightly larger; that’s what gives the topping its texture.
Set aside about one-third of this crumb mixture for the topping.
Press the Base
Take the remaining crumb mixture and press it firmly into the bottom of your prepared baking pan. Use the back of a spoon or your hands to create an even layer. This forms the base of the bars.
Bake the base for about 10 minutes, just until it starts to set but not fully browned.
Prepare the Chocolate Layer
While the base is baking, melt the chocolate. You can do this in a saucepan over low heat or in the microwave in short intervals, stirring each time.
Once melted, stir in the chocolate chips. They will slightly melt but still keep some shape, adding texture to the bars.
Add the Raspberry Layer
Remove the pan from the oven and pour the melted chocolate evenly over the baked base. Spread it gently with a spatula.
Scatter the raspberries evenly over the chocolate layer. If using frozen raspberries, do not thaw them first to avoid excess moisture.
Add the Crumb Topping
Sprinkle the reserved crumb mixture evenly over the raspberries and chocolate. Do not press it down; a loose topping creates a crisp, crumbly texture once baked.
Final Bake
Return the pan to the oven and bake for 30 to 35 minutes, or until the top is lightly golden and the filling is bubbling slightly around the edges.
Remove from the oven and let the bars cool completely in the pan. This step is important, as the chocolate needs time to set.
Cutting and Serving
Once fully cooled, lift the bars out using the parchment paper. Cut into squares or rectangles using a sharp knife.
These bars can be served as-is or with a light dusting of powdered sugar. They also pair beautifully with vanilla ice cream or a spoon of whipped cream.
Storage Instructions
Room Temperature
Store the bars in an airtight container at room temperature for up to 2 days.
Refrigerator
For longer storage, keep them in the refrigerator for up to 5 days. The chocolate will firm up, giving the bars a more fudge-like texture.
Freezing
These bars freeze very well. Wrap individual pieces tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Tips for Perfect Chocolate Raspberry Crumb Bars
- Use cold butter for the crumb mixture to get the best texture.
- Dark chocolate balances the tartness of raspberries better than very sweet chocolate.
- Do not overbake. The center should still look slightly soft when you remove it from the oven.
- Let the bars cool completely before cutting to avoid messy slices.
- If raspberries are very juicy, lightly toss them with a teaspoon of flour before adding them to the pan.
FAQs
Can I use frozen raspberries?
Yes, frozen raspberries work perfectly. Use them straight from the freezer and do not thaw them first.
What type of chocolate is best?
Dark or semi-sweet chocolate is ideal, but you can use milk chocolate if you prefer a sweeter dessert.
Can I make this recipe gluten-free?
You can substitute the all-purpose flour with a gluten-free baking blend that is designed for one-to-one replacement.
How do I prevent the base from getting soggy?
Pre-baking the base for 10 minutes helps create a firm layer that holds up well against the chocolate and raspberries.
Can I reduce the sugar?
Yes, you can slightly reduce the sugar in the crumb mixture, especially if you are using milk chocolate.