Dark Chocolate Raspberry Pie Bars

These Dark Chocolate Raspberry Pie Bars are a rich and indulgent dessert featuring a soft cocoa crust, a luscious dark chocolate ganache filling, and bursts of fresh raspberries swirled with jam. Easy to prepare and stunning to serve, these bars are the perfect blend of decadent and fruity, ideal for both casual and formal occasions.

Why You’ll Love This Recipe

• Decadent Flavor Combination: Bittersweet dark chocolate pairs beautifully with tart raspberries, creating a balanced, sophisticated treat.

• Visually Stunning: The raspberry jam swirl adds a beautiful marbled effect, making these bars as attractive as they are delicious.

• Easy to Make Ahead: These bars need time to chill and set, making them perfect for preparing a day in advance.

• Versatile Dessert: Great for potlucks, parties, or an elegant dessert option after dinner.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour

• Unsweetened cocoa powder

• Baking powder

• Salt

• Unsalted butter, softened

• Granulated sugar

• Large egg

• Vanilla extract

• Fresh raspberries

• Dark chocolate chips

• Heavy cream

• Raspberry jam

• Powdered sugar (for dusting)

Directions

1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and line an 8-inch square baking pan with parchment paper.

2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.

3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy.

4. Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.

5. Combine Mixtures: Gradually mix the dry ingredients into the wet mixture. The dough should be thick.

6. Form the Crust: Press the dough evenly into the prepared pan to form a smooth crust.

7. Bake the Crust: Bake for 10–12 minutes or until slightly firm to the touch. Allow to cool for a few minutes.

8. Prepare Ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and stir in the dark chocolate chips until smooth and glossy.

9. Add Raspberries: Gently fold the fresh raspberries into the chocolate mixture.

10. Assemble the Bars: Pour the chocolate-raspberry mixture over the cooled crust. Spread evenly.

11. Swirl with Jam: Drop small spoonfuls of raspberry jam on top and swirl using a knife or toothpick.

12. Chill: Refrigerate for at least 1 hour, or until completely set.

13. Dust and Slice: Once firm, dust with powdered sugar. Cut into bars and serve.

Servings and Timing

• Servings: 12 bars

• Prep Time: 20 minutes

• Cook Time: 15 minutes

• Chill Time: 1 hour

• Total Time: 1 hour 35 minutes

• Calories: 290 kcal per bar

Variations

• Nutty Addition: Add a handful of chopped toasted hazelnuts or almonds to the chocolate layer for added texture.

• White Chocolate Swirl: Swap the raspberry jam for melted white chocolate to create a contrast in flavor and appearance.

• Gluten-Free Option: Use a 1:1 gluten-free flour blend to make these bars gluten-free.

• Orange Twist: Add 1 teaspoon of orange zest to the chocolate mixture for a citrusy touch.

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 5 days.

• Freezing: Wrap individual bars in plastic wrap and store in a freezer-safe bag or container for up to 2 months. Thaw in the refrigerator overnight before serving.

• Reheating: Not necessary. These bars are best served chilled or at room temperature.

FAQs

Can I use frozen raspberries?

Yes, but thaw and drain them first to prevent excess moisture in the chocolate layer.

Can I use milk or semi-sweet chocolate instead?

Yes, though the bars will be sweeter and slightly less rich in flavor.

How do I keep the crust from becoming soggy?

Ensure the crust is baked and slightly cooled before adding the ganache layer.

Is raspberry jam necessary?

The jam enhances the raspberry flavor and adds a swirl effect, but it can be omitted or substituted with another fruit preserve.

Can I double the recipe?

Yes, double the ingredients and use a 9×13-inch pan. Adjust baking and chilling time as needed.

What’s the best way to slice the bars cleanly?

Use a sharp knife dipped in hot water and wiped clean between cuts for clean edges.

Can I serve these warm?

These bars are intended to be chilled for the ganache to set. Serving them warm will result in a softer, messier texture.

Can I use whipping cream instead of heavy cream?

Yes, as long as it has a high fat content (at least 35%), it will work the same.

Are these bars very sweet?

No, the dark chocolate and tart raspberries balance the sweetness nicely. You can reduce the sugar in the crust slightly if desired.

What can I garnish these with?

In addition to powdered sugar, consider topping with fresh raspberries, chocolate shavings, or a drizzle of melted chocolate.

Conclusion

Dark Chocolate Raspberry Pie Bars are a show-stopping treat that combines elegance with ease. With their rich, velvety chocolate layer, fruity bursts of raspberry, and soft cocoa crust, each bite delivers a luxurious experience. Perfect for holidays, parties, or just treating yourself, this dessert is bound to become a repeat favorite.

Dark Chocolate Raspberry Pie Bars

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• Author: Olivia
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 35 minutes (includes chilling time
• Yield: 12 bars
• Category: Dessert
• Method: Baking
• Diet: Vegetarian

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Description

These Dark Chocolate Raspberry Pie Bars combine a rich cocoa crust with silky dark chocolate ganache and fresh raspberries, all topped with a swirl of raspberry jam. Elegant, fudgy, and bursting with berry flavor, they’re the ultimate make-ahead dessert! Keyword: Dark Chocolate Raspberry Bars.

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Ingredients

Crust:

• 1 1/2 cups all-purpose flour

• 1/2 cup unsweetened cocoa powder

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

Filling:

• 1 1/2 cups dark chocolate chips

• 1/2 cup heavy cream

• 1 cup fresh raspberries

• 2 tablespoons raspberry jam

Topping:

• 1 tablespoon powdered sugar (for dusting)

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Instructions

• Preheat oven to 350°F (175°C). Grease and line an 8-inch square baking pan with parchment paper.

• In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.

• In a large bowl, beat butter and sugar until light and fluffy. Add egg and vanilla and beat until combined.

• Gradually add dry ingredients to the wet ingredients and mix into a thick dough.

• Press the dough evenly into the bottom of the prepared pan.

• Bake for 10–12 minutes or until slightly firm. Let cool for several minutes.

• Heat heavy cream in a small saucepan until it just begins to simmer. Remove from heat and stir in dark chocolate chips until smooth.

• Gently fold in raspberries and pour the chocolate mixture over the crust.

• Dollop raspberry jam on top and swirl gently using a knife or toothpick.

• Refrigerate for at least 1 hour until fully set.

• Once set, dust with powdered sugar, slice, and serve.

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Notes

• Use frozen raspberries if fresh aren’t available—no need to thaw first.

• For a sweeter twist, use milk chocolate instead of dark.

• These bars keep well chilled for up to 5 days and are perfect for make-ahead entertaining.