These raspberry chocolate bars taste like something you’d pick up from a really good bakery, but they’re simple enough to make at home. After years of working in the pastry world and testing more desserts than I can count, I’ve learned that the best recipes come down to balance: buttery, tart, rich, sweet, and just the right texture.
These bars have a soft shortbread base, a layer of bright raspberry jam, fresh raspberries, and dark chocolate that makes every bite feel a little special. The steps are straightforward, the method is reliable, and the bars hold together beautifully. It’s one of those recipes you’ll want to make again and again!! If you love bars, check out my brown sugar bars and chocolate pecan bars!!
Why You'll Love The Best Raspberry Chocolate Bars Recipe!
- These raspberry crumb bars are easy to make, the buttery shortbread base and crumbly topping come from the exact same dough, so there’s no need to mess with separate layers.
- Each bite is perfectly balanced with rich, buttery shortbread, tart raspberry jam, and melty chocolate.
- The texture is dreamy too, with crisp edges, a soft center, and gooey pockets where the chocolate and jam melt together.
Jump to:
- Why You'll Love The Best Raspberry Chocolate Bars Recipe!
- Baking Tips
- Chocolate Raspberry Bars Recipe Ingredients
- How to Make Easy Raspberry Chocolate Bars Recipe
- Raspberry Chocolate Bar Pro Tips
- Raspberry Chocolate Bars Recipe Variations
- Serving Suggestions for Raspberry Chocolate Bars
- How to Store Raspberry Crumble Bars
- Chocolate Raspberry Bars FAQs
- More Sweet Treats
- More from Stir Taste Smile:
- 📖 Recipe
Baking Tips
- Using a kitchen scale is a total game changer for baking. It makes measuring ingredients super precise, so your recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup, and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!
- I absolutely love baking with fine kosher salt, it gives the perfect balance of flavor. Table salt, on the other hand, can be a bit too harsh, so if you're using it, be sure to cut the amount in half to avoid over salting your treats.
- Always check your oven temperature! Ovens can be sneaky, sometimes running hotter or cooler than what the dial says, and that can really affect how your baked goods turn out. For the most consistent results, I recommend using an oven thermometer to make sure your temps are spot on every time
Chocolate Raspberry Bars Recipe Ingredients
- Butter: Salted, high quality butter gives the shortbread its rich, melt in your mouth texture. It’s the backbone of the whole bar. If using unsalted, add ¼ teaspoon more salt.
- Raspberry jam: Use a thick seedless raspberry jam for the smoothest texture and most consistent results. Use homemade or a brand you love. You can also use raspberry fruit spread, it has less sugar if you prefer a less sweet filling.
- Dark chocolate chips: Semisweet or dark chocolate balances the sweetness of the jam and adds richness to every bite. Sweet chocolate chips like milk wouldn't be right.
- Kosher salt: Salt enhances the sweetness and makes all the other flavors pop, it is a must in this recipe. If using table salt, cut the amount in half.
- Powdered sugar: Powdered sugar has cornstarch in it, when you combine it with butter it creates the most amazing crisp and melt in your mouth texture.
See recipe card below for quantities.
How to Make Easy Raspberry Chocolate Bars Recipe
- Beat the butter, vanilla, almond extract, granulated sugar, and powdered sugar until light and fluffy, about 2 minutes.
- Add the flour in 2 separate batches, mixing until combined and a dough forms.
- Divide the dough in half. Press one half of the dough evenly into the bottom of the pan using your fingers, offset spatula, or the bottom of a measuring cup. Bake for 15-20 minutes or until just turning golden brown.
- When the base comes out of the oven, spread the jam evenly over the bottom without touching the sides of the pan, leave a little border. Sprinkle the chocolate chips evenly over the jam layer. Top with fresh raspberries (not shown)
- Using the reserved crumb mixture, tear off small pieces of the dough, flatten slightly and dollop them evenly over the filling. See photos in post above.
- Bake for 24-27 minutes or until golden brown. Let cool before serving. Finish with flaky sea salt.
Hint: Use an offset spatula to smooth out the bottom dough to make sure it's evenly spread out.
Raspberry Chocolate Bar Pro Tips
- Pre bake the bottom crust, it’s a must: Always bake the shortbread base on its own before adding jam and toppings. This ensures the bottom sets properly and doesn’t turn soggy.
- Press the base firmly: Use the bottom of a measuring cup or glass to press the shortbread layer evenly into the pan. This keeps it from crumbling when cut.
- Seedless jam for a smoother bite: Seedless raspberry jam gives a great texture and lets the chocolate shine without crunch from seeds.
- Use parchment paper: Line the baking pan with parchment paper for easy removal and clean slices.
Raspberry Chocolate Bars Recipe Variations
- Different jams: Sub raspberry jam with strawberry, blackberry, or apricot for a fun flavor twist in these crumble bars.
- Nutty version: Sprinkle chopped toasted almonds, hazelnuts, or your favorite nut over the jam before adding the top shortbread layer.
- Citrus zest: Mix lemon or orange zest into the shortbread dough to brighten up the richness!!
Serving Suggestions for Raspberry Chocolate Bars
I like to serve these old fashioned bars after they’ve completely cooled so the shortbread stays crisp. They’re perfect with a glass of milk or a cup of coffee, and you can always add a scoop of vanilla ice cream to make them feel a little extra special.
How to Store Raspberry Crumble Bars
Room Temperature: Store the bars in an airtight container at room temperature for up to 3 days.
Refrigerator? Skip it. Storing these bars in the fridge isn’t recommended. The cold can dry out the shortbread and make the texture less pleasant.
Freezer Friendly: Want to save some for later? These bars freeze well! Wrap them tightly in plastic wrap or store in a freezer safe container. Freeze for up to 2 months. To enjoy, let them thaw at room temperature.
Chocolate Raspberry Bars FAQs
Yes, you can! Use whatever jam you love, just make sure it's a jam like or preserve texture.
Yes, you can make them and freeze them. Wrap well and store in an airtight container for up to 2 months.
Yes, you can definitely use semi sweet or dark chocolate for these bars. I don’t recommend milk chocolate since it tends to make them too sweet, but chopping up a good quality chocolate bar works just as well as using chips.
Yes, you can make these bars ahead of time. Just make sure they’re completely cooled down, then wrap them well and store them in an airtight container. They’ll keep in the freezer for up to 2 months.
More Sweet Treats
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📖 Recipe
Dark Chocolate Raspberry Bars
Equipment
- 8X8 metal baking pan
- Parchment Paper
- Hand held or stand mixer
- Measuring cups or kitchen scale
- Measuring Spoons
Ingredients
Shortbread base and topping
- 17 tablespoons (248 grams) salted butter room temperature (if you don't have salted butter, add ½ teaspoon more kosher salt)
- ½ cup (104 grams) granulated sugar
- ¼ cup (31 grams) powdered sugar
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 2 and ½ cups (310 grams) all purpose flour fluffed, spooned, and leveled if not weighing, see notes
- ¼ teaspoon kosher salt
- 1 cup (320 grams) seedless raspberry jam or preserves You can also use raspberry fruit spread, it has less sugar, making it a great option if you prefer a less sweet filling.
- ½ cup (110 grams) dark chocolate chips can also use semisweet
- 15 fresh raspberries
Instructions
- Preheat the oven to 350℉ Line an 8X8 metal pan with parchment paper.
- Beat the butter, vanilla, almond extract, granulated sugar, and powdered sugar until light and fluffy on medium speed, about 2 minutes.
- Whisk together the salt and flour, Add it in 2 separate batches, mixing on low until combined and a dough forms.
- Divide the dough in half. Press one half of the dough evenly into the bottom of the pan using your fingers, offset spatula, or the bottom of a measuring cup.
- Place on the center rack of the oven. Bake for 15-20 minutes or until just turning golden brown.
- When the base comes out of the oven, spread the jam evenly over the bottom without touching the sides of the pan, leave a little border. Sprinkle the chocolate chips evenly over the jam layer. Evenly distribute the fresh raspberries over the jam and chocolate.
- Using the reserved crumb mixture (other half of the dough) tear off small pieces of the dough, flatten slightly and dollop them evenly over the filling. See photos in post above.
- Bake for 24-27 minutes or until golden brown. Let cool before serving. Finish with flaky sea salt.
Allison says
These should be illegal 😂
Amanda Valsamis says
completely agree!!! haha thank you!!