Chocolate Raspberry Crumb Bars are a heavenly blend of buttery, golden crust, sweet raspberry jam, and rich chocolate chips layered under a perfectly crisp crumble topping. I love making these bars when I want a dessert that’s easy to prepare but feels special. They’re great for potlucks, holidays, or when I just want to indulge in a little homemade comfort.

Why You’ll Love This Recipe

I love how these bars bring together so many textures and flavors in one bite—crispy, soft, sweet, and rich. The tart raspberry jam complements the chocolate beautifully, while the buttery oat crumble gives it that bakery-style finish. I also appreciate how easily they slice into neat, portable bars, making them ideal for sharing. Plus, I can make them ahead of time and they still taste incredible days later.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 ¾ Cups All-Purpose Flour
• 1 Cup Old-Fashioned Rolled Oats
• ½ Cup Granulated Sugar
• ½ Cup Light Brown Sugar, packed
• ½ Teaspoon Baking Soda
• ¼ Teaspoon Salt
• ¾ Cup Unsalted Butter, cold and cut into small cubes
• 1 Cup Raspberry Jam or Raspberry Preserves
• 1 Cup Semi-Sweet Chocolate Chips
• 1 Teaspoon Vanilla Extract

Directions

1. I preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving a bit of overhang on the sides for easy removal.
2. In a large mixing bowl, I combine the flour, oats, granulated sugar, brown sugar, baking soda, and salt.
3. I add the cold butter cubes and use a pastry cutter or my fingertips to blend it into the dry ingredients until the mixture becomes crumbly and resembles coarse sand.
4. I set aside about 1 cup of this crumb mixture for the topping.
5. I press the remaining mixture firmly into the bottom of the prepared pan to form an even crust.
6. I spread the raspberry jam evenly over the crust, making sure to reach the edges.
7. I sprinkle the chocolate chips over the jam layer.
8. I stir the vanilla extract into the reserved crumb mixture and then sprinkle it over the top of the chocolate chips.
9. I bake the bars for 30 to 35 minutes, or until the top is golden brown and the filling is bubbling slightly around the edges.
10. I allow the bars to cool completely in the pan before lifting them out using the parchment paper and cutting into squares.

Servings And Timing

This recipe yields approximately 16 bars. It takes about 15 minutes to prepare the ingredients, 30 to 35 minutes to bake, and at least 1 hour to cool completely before slicing. Altogether, the total time from start to finish is roughly 1 hour and 50 minutes.

Variations

• I sometimes swap raspberry jam for blackberry, strawberry, or cherry preserves for a different fruity flavor.
• If I’m craving more texture, I mix in ½ cup of chopped pecans or walnuts with the crumb topping.
• For a richer version, I use dark chocolate chips or chunks instead of semi-sweet.
• To make the bars gluten-free, I substitute the all-purpose flour with a gluten-free 1:1 baking blend and use certified gluten-free oats.
• I occasionally add a sprinkle of sea salt over the top before baking for a sweet-and-salty touch.

Storage/Reheating

I store the cooled bars in an airtight container at room temperature for up to 3 days. If I want them to last longer, I keep them in the refrigerator for up to 7 days. For freezing, I wrap the individual bars in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 3 months. When I’m ready to eat, I let them thaw at room temperature or microwave for 10 to 15 seconds to soften them slightly.

FAQs

How Do I Keep The Crumb Topping Crisp?

I always use cold butter and work it quickly into the dry ingredients to ensure the topping stays crumbly and crisp after baking.

Can I Use Fresh Raspberries Instead Of Jam?

Yes, but I cook them down with a bit of sugar and cornstarch to make a thick, spreadable filling so the base doesn’t get soggy.

What Type Of Chocolate Works Best?

I prefer semi-sweet chocolate chips, but dark chocolate adds a richer flavor. Milk chocolate can also work for a sweeter version.

Can I Make These Bars In A Larger Pan?

Yes, I double the recipe and bake it in a 9×13-inch pan. I may need to increase the baking time by about 5 to 10 minutes.

Why Did My Bars Crumble When Cutting?

They probably weren’t cooled completely. I always let them cool for at least an hour before slicing to allow the layers to set properly.

Conclusion

Chocolate Raspberry Crumb Bars are one of those desserts I keep coming back to. They’re easy to make, bursting with flavor, and have that nostalgic, homemade charm I love. Whether I’m serving them at a gathering or just treating myself, these bars never disappoint.

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