Why You’ll Love Dark Chocolate Raspberry Pie Bars Recipe
These pie bars are as easy to make as they are irresistible. With a simple press-in crust, a gooey raspberry and chocolate filling, and a crunchy streusel topping, they come together in under an hour and don’t require any special equipment. They’re portable, sliceable, and crowd-pleasing, making them great for potlucks, parties, or afternoon tea. Plus, they feature dark chocolate, which adds a sophisticated richness that balances the fruity brightness of raspberries beautifully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup unsalted butter, melted
For the Filling:
1 cup seedless raspberry jam
1 cup fresh raspberries
1/2 cup dark chocolate chips
For the Streusel Topping:
3/4 cup all-purpose flour
1/2 cup old-fashioned oats
1/2 cup brown sugar, packed
1/2 cup unsalted butter, cold, cut into cubes
Directions
Preheat Oven and Prepare Pan:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper, leaving an overhang for easy removal.
Make the Crust:
In a medium bowl, combine the flour, granulated sugar, and melted butter. Stir until the mixture forms a crumbly dough.
Press this mixture evenly into the bottom of the prepared baking pan.
Add the Filling:
Spread the seedless raspberry jam over the crust.
Top with fresh raspberries and scatter the dark chocolate chips evenly over the top.
Prepare the Streusel Topping:
In a separate bowl, mix together flour, oats, and brown sugar.
Add the cold cubed butter and use a pastry cutter or your fingers to blend it in until the mixture resembles coarse crumbs.
Assemble and Bake:
Evenly sprinkle the streusel topping over the filling layer.
Bake for 30–35 minutes, or until the topping is golden brown and the filling is bubbly.
Cool and Serve:
Let the bars cool completely in the pan on a wire rack.
Once cooled, use the parchment overhang to lift them out and cut into squares.
Servings and timing
Servings: Makes about 16 bars
Prep time: 15 minutes
Cook time: 30–35 minutes
Cooling time: 1 hour
Total time: About 1 hour 50 minutes
Variations
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Swap the jam: Try using blackberry, cherry, or strawberry jam for a twist.
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Add nuts: Sprinkle chopped pecans or walnuts into the streusel topping for added crunch.
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Use milk or white chocolate chips: If dark chocolate isn’t your favorite, feel free to substitute.
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Go gluten-free: Use a 1:1 gluten-free flour blend and certified GF oats.
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Add citrus: Mix in a bit of orange or lemon zest into the jam layer for brightness.
Storage/Reheating
Store leftover bars in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze in a single layer, then transfer to a freezer-safe container for up to 3 months. To serve, thaw in the fridge overnight or warm slightly in the microwave for 10–15 seconds.
FAQs
How do I know when the bars are done baking?
The streusel topping should be golden brown, and the filling should be bubbly around the edges. A light golden crust peeking from the sides is also a good indicator.
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries. Do not thaw them before adding, as that can make the bars soggy.
Is it okay to use regular raspberry jam with seeds?
Absolutely. If you don’t mind the texture of seeds, you can use regular raspberry jam.
Can I make these bars ahead of time?
Yes, these bars are great for making a day or two in advance. Store them in an airtight container until ready to serve.
Can I double the recipe?
Yes, but you’ll need a larger baking dish or two 9×13 pans. Be sure to watch the baking time, as it may need a few extra minutes.
What can I use instead of oats in the streusel?
You can replace oats with crushed nuts, crushed graham crackers, or even more flour, though the texture will differ slightly.
Do these bars need to be refrigerated?
They don’t need refrigeration if you plan to eat them within 1–2 days, but storing them in the fridge helps them stay fresh longer.
Can I use white sugar instead of brown in the topping?
You can, but brown sugar adds a deeper flavor and moisture. White sugar will make the topping a bit crispier and less rich.
What’s the best way to cut these bars cleanly?
Use a sharp knife and wipe it clean between cuts. Chilling the bars before slicing also helps with cleaner edges.
Can I use other berries?
Yes, blueberries, blackberries, or sliced strawberries all work well. Just be mindful of moisture content and adjust accordingly.
Conclusion
Dark Chocolate Raspberry Pie Bars are a sweet and satisfying treat that’s as beautiful as it is delicious. With a simple crust, rich fruity filling, and buttery crumble topping, they strike the perfect balance between indulgent and refreshing. Whether for a bake sale, dessert table, or casual get-together, these bars are sure to impress every time.
Dark Chocolate Raspberry Pie Bars
These Dark Chocolate Raspberry Pie Bars feature a buttery crust, a sweet raspberry filling with fresh berries, rich dark chocolate chips, and a crumbly oat streusel topping. Perfect for any dessert table or casual treat!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 cup seedless raspberry jam
- 1 cup fresh raspberries
- 1/2 cup dark chocolate chips
- 3/4 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, cold, cut into cubes
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, mix 1 1/2 cups flour, granulated sugar, and melted butter until crumbly. Press the mixture evenly into the prepared pan to form the crust.
- Spread raspberry jam over the crust. Sprinkle fresh raspberries evenly over the jam. Scatter dark chocolate chips on top.
- In another bowl, combine 3/4 cup flour, oats, and brown sugar. Add cold cubed butter and use a pastry cutter or your fingers to mix until the mixture forms coarse crumbs.
- Sprinkle the streusel topping evenly over the filling layer.
- Bake for 30-35 minutes or until the streusel topping is golden brown.
- Allow bars to cool completely in the pan on a wire rack. Once cooled, lift out using parchment overhang and cut into squares.
Notes
- For extra richness, drizzle melted chocolate over the top after baking.
- You can substitute raspberry jam with other berry jams like blackberry or strawberry.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 bar
- Calories: 230
- Sugar: 18g
- Sodium: 30mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
