These chocolate raspberry bars are soft, chewy, and rich, with a bright raspberry layer tucked between chocolate dough and a smooth chocolate drizzle on top.
Why You’ll Love This Recipe
These bars combine deep cocoa flavor with sweet-tart raspberry fruit spread, making them perfect for dessert trays, parties, or a homemade treat. The dough is simple to mix, the filling adds a fruity surprise, and the chocolate topping makes every square feel extra special.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup butter, softened
1 cup granulated sugar
2 large egg yolks
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
10 ounces seedless raspberry fruit spread
4 ounces bittersweet chocolate, finely chopped
1/3 cup heavy cream
1 cup fresh raspberries
Directions
Preheat the oven to 350°F. Line an 11×7-inch baking pan with parchment paper.
In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in the egg yolks and vanilla extract until smooth.
In a separate bowl, whisk together the flour, cocoa powder, and baking powder. Gradually add the dry mixture to the butter mixture, mixing until a soft chocolate dough forms.
Press half of the dough evenly into the prepared baking pan. Spread the raspberry fruit spread over the dough layer. Crumble the remaining dough over the raspberry layer.
Bake for 35 to 40 minutes, or until the top is set. Let the bars cool completely on a wire rack.
Remove from the pan and cut into squares. Place the chopped chocolate in a bowl. Heat the heavy cream until it just begins to boil, then pour it over the chocolate. Whisk until smooth. Drizzle over the bars and top each piece with fresh raspberries.
Servings and timing
Servings: 12 bars Prep time: 15 minutes Cook time: 35 to 40 minutes Cooling time: about 1 hour Total time: about 2 hours
Variations
Use strawberry or blackberry fruit spread instead of raspberry. For a sweeter topping, use semi-sweet chocolate. For extra texture, sprinkle chopped almonds or walnuts over the raspberry layer before baking.
Storage/Reheating
Store the bars in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Let chilled bars sit at room temperature before serving. These bars do not need reheating, but you can warm one briefly for a softer texture.
FAQs
Can I use raspberry jam instead of fruit spread?
Yes, seedless raspberry jam works well.
Can I use frozen raspberries?
Fresh raspberries are best for topping, but thawed frozen raspberries can be used if well drained.
Can I make these ahead?
Yes, they are great made one day ahead.
Can I freeze them?
Yes, freeze without fresh raspberry topping for up to 2 months.
What pan size should I use?
An 11×7-inch baking pan works best.
Can I use milk chocolate?
Yes, but the bars will taste sweeter.
Why is my dough crumbly?
The dough is meant to be thick and slightly crumbly for layering.
Should the bars cool before cutting?
Yes, cooling helps them slice cleanly.
Can I skip the chocolate drizzle?
Yes, but it adds richness and a finished look.
Are these good for parties?
Yes, they slice neatly and look beautiful on dessert trays.
Conclusion
Chocolate raspberry bars are an easy homemade dessert with rich chocolate, fruity filling, and a smooth topping. They are simple, elegant, and perfect for sharing.
