Raspberry Chocolate Crumb Bars Recipe

Introduction

These Raspberry Chocolate Crumb Bars combine a buttery crumb crust with a rich fudge layer, topped with fresh raspberries and melted chocolate chips. Perfectly balanced between tart and sweet, they make a delightful treat for any occasion.

Ingredients

• 1 cup (2 sticks) room temperature butter
• 2 cups flour
• 1/2 cup brown sugar
• 1/4 tsp salt
• 1 cup dark chocolate chips
• 1 can sweetened condensed milk
• 12 oz fresh raspberries
• 1/2 cup mini chocolate chips
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a 9×13-inch pan with foil or parchment paper for easy removal.
2. Step 2: In a mixing bowl, beat the butter with a mixer until creamy. Add the flour, brown sugar, and salt, mixing until combined and crumbly. Reserve 1/2 cup of this dough for the topping.
3. Step 3: Press the remaining dough evenly into the prepared pan. Bake for 10 minutes, or until slightly golden.
4. Step 4: While the crust bakes, melt the dark chocolate chips with the sweetened condensed milk over low heat in a small saucepan, stirring until just melted. Alternatively, melt in the microwave in short intervals, stirring in between.
5. Step 5: Spread the fudge mixture carefully over the warm crust once it comes out of the oven.
6. Step 6: Rinse the raspberries and lightly crush them in a colander to drain excess juice. Discard the drained juice.
7. Step 7: Spoon the crushed raspberries evenly over the fudge layer. Sprinkle the mini and semi-sweet chocolate chips on top.
8. Step 8: Crumble the reserved crust dough over the berries and chocolate chips.
9. Step 9: Bake the assembled bars for 25 minutes at 350°F (175°C).
10. Step 10: Allow the bars to cool completely, then lift them out of the pan using the foil or parchment. Slice and serve warm or cold.

Tips & Variations

• Use frozen raspberries if fresh aren’t available, but thaw and drain them well to avoid soggy bars.
• For added texture, sprinkle chopped nuts like almonds or pecans on top before baking.
• Swap dark chocolate chips for milk chocolate if you prefer a sweeter chocolate layer.
• Press the crust dough firmly into the pan to prevent crumbly bars.

Storage

Store the bars in an airtight container in the refrigerator for up to 5 days. To serve warm, microwave individual bars for 10-15 seconds. They can also be frozen for up to 2 months; thaw in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well. Just be sure to thaw them completely and drain any excess juice so your bars don’t become soggy.

What can I use instead of sweetened condensed milk for the fudge layer?

You can substitute with heavy cream and sweeten it with a bit of sugar, but this may alter the texture and sweetness. Sweetened condensed milk provides the best creamy consistency.

Raspberry Chocolate Crumb Bars Recipe

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4.9 from 88 reviews

Delicious Raspberry Chocolate Crumb Bars featuring a buttery crumb crust, a rich fudge layer made with dark chocolate and sweetened condensed milk, topped with fresh crushed raspberries, mini chocolate chips, and extra crumbly topping baked to perfection. Perfect as a decadent dessert or sweet snack.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 24 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust:

• 1 cup (2 sticks) room temperature butter
• 2 cups all-purpose flour
• 1/2 cup brown sugar
• 1/4 tsp salt

For the Fudge Layer:

• 1 cup dark chocolate chips
• 1 can (14 oz) sweetened condensed milk

For the Topping:

• 12 oz fresh raspberries, crushed
• 1/2 cup mini chocolate chips
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch pan with foil or parchment paper for easy removal of the bars.
2. Make the crust dough: In a mixing bowl, beat the room temperature butter until creamy using a mixer. Add the flour, brown sugar, and salt, mixing until combined into a crumbly dough. Reserve 1/2 cup of this dough for the topping.
3. Bake the crust: Press the remaining dough evenly into the prepared 9×13 pan. Bake in the preheated oven for 10 minutes or until the crust is slightly golden.
4. Prepare the fudge layer: While the crust bakes, melt the dark chocolate chips and sweetened condensed milk together in a small saucepan over low heat, stirring continuously until just melted and smooth. Alternatively, melt in the microwave in short intervals, stirring frequently.
5. Spread fudge layer: Once the crust is finished baking, carefully spread the warm fudge mixture evenly over the crust.
6. Add toppings: Rinse raspberries in a colander and lightly crush them, draining off and discarding excess juice. Spoon the crushed raspberries evenly over the fudge layer. Sprinkle mini chocolate chips and semi-sweet chocolate chips evenly on top.
7. Add crumb topping and bake: Crumble the reserved 1/2 cup crust dough over the top of the chocolate and raspberry layers. Return the pan to the oven and bake for 25 minutes, until the topping is golden and set.
8. Cool and serve: Allow the bars to cool completely. Use the foil or parchment overhang to lift the bars out of the pan. Slice into bars and serve warm or cold as desired.

Notes

• Ensure raspberries are only lightly crushed to avoid too much juice making the bars soggy.
• Using foil or parchment paper makes removal and cleanup much easier.
• These bars can be stored in an airtight container for up to 3 days at room temperature or refrigerated for longer freshness.
• For easier cutting, chill bars before slicing to prevent crumbling.
• Dark chocolate chips can be substituted with semi-sweet if preferred.

Keywords: Raspberry Chocolate Bars, Crumb Bars, Chocolate Fudge Bars, Raspberry Dessert, Chocolate Dessert Bars, Easy Bake Bars