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.

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.

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.