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
â—Ź BUTTER: 1 cup (2 sticks) butter. Make sure the butter is softened to room temperature before making these bars.
â—Ź FLOUR: 2 cups of all-purpose flour.
â—Ź BROWN SUGAR: 1/2 cup of light brown sugar.
â—Ź SALT: 1/4 teaspoon salt.
â—Ź DARK CHOCOLATE CHIPS: 1 cup dark chocolate chips.
â—Ź MINI CHOCOLATE CHIPS: 1 cup mini chocolate chips.
â—Ź SWEETENED CONDENSED MILK: 1 (14 oz.) can sweetened condensed milk.
â—Ź 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
Ingredients
- 1 cup unsalted butter, softened, 2 sticks
- 2 cups all-purpose flour
- ½ cup packed light brown sugar
- ÂĽ teaspoon salt
- 1 cup dark chocolate chips
- 1 cup mini semi-sweet chocolate chips
- 14 oz sweetened condensed milk
- Âľ 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.
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.
Thanks, Trevor! I tried to make all my sweet treat recipes simple for everyone to bake and enjoy! 🙂
Are these bars best served cold or warm?
I prefer them cold but they would be great warm with a scoop of ice cream! 🙂
When it comes to baking, I’m a newbie. So, is this recipe difficult?
These bars are very simple to make, perfect dessert for a newbie baker! Enjoy 🙂
This looks like every single thing I desire in a dessert: raspberry, dark chocolate, and pie inspired. I’m drooling.
Me too, they are one of my all time favorite pie bars! Enjoy 🙂
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
Hi Conny,
You would need 226.81 grams of butter, here is a great website that I use for conversions http://www.traditionaloven.com/conversions_of_measures/butter_converter.html.
Condensed milk substitution:
2 eggs
1 cup brown sugar
1 teaspoon vanilla extract
2 tablespoons flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Mix all ingredients and use as a substitute for sweetened condensed milk
Enjoy, your will love these Dark Chocolate Raspberry Pie Bars! 🙂
My crust came out more like cookie dough instead of crumbly. It is more soft. What did I do wrong.
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?
Question… Does the brown sugar need to melt when its mixed with the creamed butter. Thank you great recipe
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.
omg these look so delicious!
They are a easy, delicious dessert and perfect for Valentine’s Day! 🙂
Jen – Just looking at these bars make me wish Spring or even Summer is here! We have been having freezing temps here as well, no bueno.
Loving these bars – must give them a try soon. 🙂
This winter has been terrible, I am so ready for spring! 🙂
Wow these bars are star studded! I also am dreaming of the beach and a fruity drink and probably one of these bars in my hands!