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-recipe (1 of 3)

 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.

DARK CHOCOLATE RASPBERRY PIE 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.

DARK CHOCOLATE RASPBERRY PIE BARS

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. 

Dark Chocolate Raspberry Pie Bars

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Dark Chocolate Raspberry Pie Bars
4.55 from 24 ratings
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Servings: 12 Pie Bars

Dark Chocolate Raspberry Pie Bars

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
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.
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Ingredients

  • 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

Instructions
 

  • 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.

Notes

  • Store bars in an airtight container at room temperature or in the fridge for up to 5 days.
Calories: 552kcal, Carbohydrates: 63g, Protein: 7g, Fat: 31g, Saturated Fat: 20g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 53mg, Sodium: 233mg, Potassium: 380mg, Fiber: 3g, Sugar: 40g, Vitamin A: 575IU, Vitamin C: 3mg, Calcium: 169mg, Iron: 3mg
Cuisine: American
Course: Brownies + Bars
Author: Jennifer
Tried this recipe?Mention @deliciouslysprinkled on Instagram or tag #deliciouslysprinkled.

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DARK CHOCOLATE RASPBERRY PIE BARS

DARK CHOCOLATE RASPBERRY PIE BARS RECIPE