Dark Chocolate Raspberry Pie Bars

Dark Chocolate Raspberry Pie Bars

I was cleaning out our freezer this week, I try to do this about every 3 months. I don’t want to eat any weird science projects. As I was going through the freezer, I noticed I had some leftover raspberries from this summer and again, I got excited because it reminded me of summer and warm sunshine.

It’s been below zero everyday this week again,but I am so excited for this weekend because it’s suppose to be 20 degrees! Whoop Whoop above sub-zero temperatures, I know it’s so sad that I am excited about temperatures in the 20′s. And it looks like it’s going to be even colder next week, oh fun!

So I thought I would bring the taste of summer to our apartment by making these dark chocolate raspberry pie bars with the frozen raspberries I found. If you don’t have raspberries, no worries you can use raspberry jam. Whether you stick to the raspberries and chocolate chips or change it up, one thing is certain…these little pie bars will be a year-round family favorite.

Dark Chocolate Raspberry Pie Bars
Prep time
Cook time
Total time
Dark chocolate raspberry pie bars made with fresh raspberries, chocolate chips and topped with a crumbly pie crust.
Recipe type: Dessert
Serves: 12 Pie Bars
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups all-purpose flour
  • ½ cup packed light brown sugar
  • ¼ teaspoon salt
  • 1 cup dark chocolate chips
  • 1 cup mini semi-sweet chocolate chips
  • 1 can (14 ounces) sweetened condensed milk
  • ¾ cup fresh raspberries, semi crushed and sweetened with a little sugar.
  1. Preheat oven to 350F degrees. Generously spray 9x13 inch baking pan with non-stick baking spray. Set aside.
  2. In a large bowl, using an electric or stand mixer, mix butter until creamy. Mix in brown sugar, flour and salt continue mixing until crumbly. Press 1¾ cups of crumb mixture into prepared baking pan. Set remaining crumbs aside.
  3. Bake for 10 to 12 minutes or until lightly golden. Remove from oven.
  4. While crust is baking, pour sweetened condensed milk in small sauce pan and add one cup of dark chocolate chips. Stir over low heat until chocolate has melted and mixture is smooth.
  5. Pour over warm crust.
  6. Sprinkle remaining crumbs evenly over chocolate layer. Spoon raspberries over crumb mixture and top with mini chocolate chips.
  7. Bake for 20 to 30 minutes. Let cool before cutting into bars.

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Dark Chocolate Raspberry Pie Bars by Deliciously Sprinkled.jpg


  1. Randa chlala says

    Question… Does the brown sugar need to melt when its mixed with the creamed butter. Thank you great recipe

    • says

      Randa, the brown sugar does not need to be melted, when you mix the brown sugar, flour and salt to the cream butter the mixture will be clumpy but that’s how you want it for a perfect crumb crust.

    • says

      Kelsey, I am sorry your dough came out soft than crumbly. The only thing I can think of is that the dough was undercooked because their is no liquid in the dough mixture to make it “doughy” that will happen to dough if you add too much liquid but in this case their is no liquid added to the dough. How long did you bake the crust for?

  2. Conny says

    Hi Jenn!
    Could you tell me, how much butter in grams you use?
    And what could I use instead of the condensed milk? I couldn’t find something like that here in Austria… and I’d love to try this pie!!
    greets Conny

  3. says

    I saw the pic for this dessert on Pinterest and just had to check it out. Although I’m a Ninja on the grill — I’m more like Gilligan when it comes to baking so I was glad to see the directions were straight forward and something I can handle :) Thanks for sharing this amazingly beautiful (and I’m sure amazingly tasty too!) recipe.

  4. kacobro says

    I only had a 9×11 pan so mine are a little more deep dish. I also added a little bit of blueberries and strawberries b/c I had them on hand and I felt like I didn’t have enough fruit topping. They’re in the oven now, I guess we’ll see!

  5. Patricia says

    These look great! What are your thoughts about using fresh berries? Or how about a mixture of fresh and frozen?

  6. Corinn says

    These look amazing and I can’t wait to try, but I can’t figure out what the white is in the picture? I thought white chocolate was in there too but it isn’t. What is the white?

  7. Kristi says

    Oh my! I just made these with fresh cherries since that’s what I had on hand and they were spot on! They were still pretty warm (cause it’s in the 90′s here today which probably made it difficult for them to cool off enough) but they were fantastic. Just put them in the fridge and I can’t wait to have another after they’ve cooled some more.


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