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 BARS INGREDIENTS
● BUTTER: 1 cup (2 sticks) butter. Make sure the butter is softened to room temperature before making these bars.
● FLOUR: 2 cups of all-purpose flour.
● BROWN SUGAR: 1/2 cup of light brown sugar.
● SALT: 1/4 teaspoon salt.
● DARK CHOCOLATE CHIPS: 1 cup dark chocolate chips.
● MINI CHOCOLATE CHIPS: 1 cup mini chocolate chips.
● SWEETENED CONDENSED MILK: 1 (14 oz.) can sweetened condensed milk.
● FRESH RASPBERRIES: 3/4 cup fresh raspberries.
HOW TO MAKE RASPBERRY PIE BARS
To make these Dark Chocolate Raspberry Pie Bars, simply:
PRE-STEP: Preheat oven to 350F degrees. Generously spray 9×13 inch baking pan with non-stick baking spray. Set aside.
STEP 1: In a large bowl, using an electric or stand mixer, mix butter until creamy.
STEP 2: Mix in brown sugar, flour and salt continue mixing until crumbly.
STEP 3: Press 1 3/4 cups of crumb mixture into prepared baking pan. Set remaining crumbs aside.
STEP 4: Bake for 10 to 12 minutes or until lightly golden.
STEP 5: While the 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.
STEP 6: Remove crust from oven and pour chocolate mixture over warm crust.
STEP 7: Sprinkle remaining crumbs evenly over chocolate layer. Spoon raspberries over crumb mixture and top with mini chocolate chips.
STEP 8: Bake for 20 to 30 minutes. Let cool before cutting into bars.
ADDITIONAL BAKING TIPS
LINE YOUR BAKING PAN: To make it super easy for you to cut the brownies into squares, line your 9×13 inch baking pan with aluminum foil, leaving enough overhang on the sides and spray the foil with non-stick cooking spray. Once the brownies have cooled, lift the brownies out of the pan, folding down the aluminum foil sides. Then use a sharp knife to cut the brownies into squares. SUPER EASY!
CRUMBLE TOPPING: Make sure that you leave enough crumble mixture to sprinkle on top of the raspberries and chocolate chips.
CHOCOLATE CHIPS:I used dark chocolate chips to make these bars but if your not a big fan of dark chocolate and want these bars to be a little more sweeter, you can use semi-sweet or even milk chocolate chips.
BAKING TOOLS NEEDED
KITCHENAID MIXER: I love my KichenAid Mixer, it makes baking so much easier!
9X13 BAKING PAN: These are the best baking pans for making dessert bars.
SMALL MIXING BOWLS: These are great small mixing bowls, perfect for making the crumble topping.
MORE BARS RECIPES
Dark Chocolate Raspberry Pie Bars
- 1 cup unsalted butter, softened, 2 sticks
- 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
- 14 oz sweetened condensed milk
- ¾ cup fresh raspberries, semi crushed
- Preheat oven to 350F degrees. Generously spray 9x13 inch baking pan with non-stick baking spray. Set aside.
- 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 1 3/4 cups of crumb mixture into prepared baking pan. Set remaining crumbs aside.
- Bake for 10 to 12 minutes or until lightly golden.
- While the 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.
- Remove crust from oven and pour chocolate mixture over warm crust.
- Sprinkle remaining crumbs evenly over chocolate layer. Spoon raspberries over crumb mixture and top with mini chocolate chips.
- Bake for 20 to 30 minutes. Let cool before cutting into bars.
- Store bars in an airtight container at room temperature or in the fridge for up to 5 days.
DARK CHOCOLATE RASPBERRY PIE BARS
I made these and added a shot of Chambord to the chocolate and sweetened condensed milk….gave a nice raspberry tinge to the chocolate!
Did you recently make some changes to this post? I’ve made this recipe countless times with no problems, but now when I look at it there are ingredients and their measurements missing from the list!! The ingredients list no longer tells me how much condensed milk is needed, or how much butter! Thankfully I scrolled through the comments and can figure out the butter from another poster, and thankfully I’ve made it enough to remember that it works out to about 1 and 1/3 cans of condensed milk, but I thought I’d draw your attention to it! I checked out the recipe on my phone and on my computer so I’m not sure what happened?
Thank you SO much for bringing this to my attention. My site got a update recently and some of the recipe ingredients did not transfer over correctly…I’m trying to go through ALL my recipes to see which ones need to be fixed and I appreciate it SOO much that you brought this to my attention so I can fix it ASAP!! THANK YOU!!
I made these not too long ago and they were delicious. I want to make again, but for some reason the ingredients list looks like it’s missing ingredients. Can someone tell me the list please?!
I’m so sorry! My site recently went through a update and some of my recipes didn’t transfer over correctly! I’ve been trying to go through all my recipes to make sure they updated correctly and I appreciate you bringing this to my attention so I can fix it ASAP!
I had to leave a comment because I just made these and they are absoultely delicious! I put them in the freezer after they cooled a little and then cut them. This recipe is definitely going to be used again and again! Thank you!
Hi there! I’m just wondering if these can be frozen after baking? After reading all the positive comments I’m hoping to make some for the holidays!
I’ve never tried freezing them but I don’t see why you couldn’t! 🙂
I absolutely love these! They turned out so well, I even wrote a blog post about them! Thank you for a great recipe! You can see my blog post here…http://bit.ly/2rA9i9q
I’ve made these a few times now. They’ve gone into my “perfect’ folder in Pinterest, and they are just about perfect.
I find they’re a much nicer texture when cold. So I serve them straight from the fridge.
I’m so glad that you love them, and I agree that these bars are delicious cold! 🙂
I used gluten-free baking mix and it turned out great with a couple of changes. When using the amount of flour outlined in the recipe, it came out much runnier. I had to add about one cup more than regular flour. It still wasn’t crumbly but more like pie dough. I also had to cook it for about 25 minutes. It worked out great. Thanks for this amazing recipe.