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
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.
PIN IT!
DARK CHOCOLATE RASPBERRY PIE BARS
Hi
I want to make this recipe as a desert for Thanksgiving and need to make them a few days before serving them. I want to try your suggestion to put aluminum foil in the bottom of the pan. Is it OK to store the whole thing in its glass 9×13 baking pan, with its cover on and aluminum foil still at the bottom, and cut them right before eating a few days later? Or do I need to remove the aluminum foil soon after baking, cut them, and put them in a different airtight container?
Thanks.
That should be totally fine! 🙂 Happy Thanksgiving!
Wow, these bars turned out AMAZING! I was making them for a family friend, but I saved some pieces for my family and they all got after me for not making them all for them! I loved them too…they turned out amazing. They were so easy, too! Being the first recipe I’ve tried on your blog, I will DEFINITELY be trying more! Thanks!
I have not made these yet. I just noticed in the picture the mini chocolate chips on top don’t look melted from baking. Do you bake with the mini chocolate chips on top?? Will they melt and become all gooey if you bake it with them like the directions say? Thanks, this recipe looks fantastic, I’m going to make it tomorrow.
Yes, you bake with the mini chocolate chips on top. The mini chocolate chips will not melt completely. Enjoy, it’s a favorite in our family! 🙂
Jenn: Love your blog and all your sweet recipes!!! Especially these bars. Made a batch for hubby’s office and also Thanksgiving dinner and both times they were a bit hit! So, I knew I had to share it with my readers on my blog. I’m sharing the recipe on my blog tomorrow and linking you back of course!
how do we store them after making?
You can store them at room temperature in an plastic container for up to 5 days.
These were SO yummy! (Even though I did the crust crumbs on top wrong and put them on before the chocolate…oops) For my dad’s birthday present we are watching this season of The Amazing Race together and I am providing dessert each week. This was proclaimed the favorite thus far!
I’m so glad your family and your Dad loved these Dark Chocolate Raspberry Pie Bars, they are a family favorite at our house too! 🙂
I finally made these the other day (pinned them from pinterest ages ago!) and let me just say: they were AMAZING!!!
So easy & quick and so so delicious!
WIll definitely be making these again!
nom nom nom
Kara,
I’m so glad you loved them, these bars are one of my favorite desserts! 🙂
Hello Jenn!
In the picture there are white dollops of what looks like frosting or cream cheese but I don’t see anything in the recipe for them. What did you use? I saw someone else asked the same question and you responded with pic crumbles, but these white dollops don’t look like pie crumbles. Thanks for your time!
Hi Diedra,
The white dollops in the picture are the leftover pie crumbles! I know the picture is terrible, I have improved my photography skills since then, but I’m still learning and improving each and everyday! I plan on redoing the photos for these pie bars, and including a step-by-step for this recipe. I apologize for the confusion and I hope you enjoy these pie bars as much as we do! 🙂
Would it be safe to send these in the mail to a friend?
Hi Lynsie,
I have never mailed these bars before but I wouldn’t recommend mailing them.
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.