Raspberry Chocolate Crumb Bars Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 24 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- Spread fudge layer: Once the crust is finished baking, carefully spread the warm fudge mixture evenly over the crust.
- 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.
- 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.
- 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
