Dark Chocolate Raspberry Bars
These raspberry chocolate bars aren’t just good, their bakery quality, tested, and actually foolproof. I’ve tested and refined this recipe dozens of times to get the flavor, texture, and structure exactly right.
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.
Notes
*if not weighing flour- start by fluffing up the flour with a spoon to loosen it, then gently scoop it into your measuring cup without packing it down. Once the cup is slightly overfilled, use a straight edge like the back of a knife to level it off.
Storage:
Room Temperature: Store the raspberry crumb bars in an airtight container at room temperature for up to 3 days.
Refrigerator? Skip it. Storing these chocolate crumble bars in the refirgerator 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 raspberry chocolate crumble 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.
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