If you adore the perfect balance between rich indulgence and fruity freshness, you are going to fall head over heels for this Dark Chocolate Raspberry Bars Recipe. Imagine a buttery, tender crust hugged by a vibrant layer of sweet-tart raspberry jam, topped with a glossy blanket of luscious dark chocolate that sets into a delightful bite-sized treat. These bars bring every bite bursting with flavor and texture, making them a showstopper for any occasion or just a delicious pick-me-up whenever you crave something truly special.
Ingredients You’ll Need
Gathering the right ingredients is half the fun, and for these bars, simplicity is key. Each item plays a vital role, from creating the crumbly base to giving depth with the dark chocolate and a bright pop of raspberry jam. Ready to see what makes these bars so irresistible?
- Unsalted butter: Ensures the crust is rich and tender without any salty undertones, giving full control over flavor.
- Granulated sugar: Adds just the right amount of sweetness to balance the tartness of the raspberry.
- Salt: A pinch enhances all the other flavors and keeps the sweetness in check.
- All-purpose flour: Forms the foundation of the crust, giving it a sturdy yet delicate texture.
- Raspberry jam (seedless preferred): Delivers that vibrant, fruity layer that’s essential to these bars’ character.
- Dark chocolate chips or chopped dark chocolate: Provides the silky, bittersweet topping that contrasts beautifully with the jam.
- Heavy cream: Creams the chocolate into a smooth, shiny finish for an irresistible top layer.
- Optional fresh raspberries and powdered sugar: Perfect for garnishing to add elegance and a hint of freshness.
How to Make Dark Chocolate Raspberry Bars Recipe
Step 1: Prepare the Oven and Pan
Start by preheating your oven to 350°F (175°C) and lining a 9×13-inch baking pan with parchment paper. The paper’s overhang is a game changer here—it makes lifting the bars out effortlessly when you’re ready to serve, keeping the edges intact and the whole batch looking picture-perfect.
Step 2: Make the Crust
In a large bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy. This step adds air into the butter, helping the crust turn out tender. Next, sprinkle in the salt and all-purpose flour, mixing until you get a crumbly dough. Don’t overwork it—just enough to bring it together for pressing.
Step 3: Form and Bake the Crust
Press the crumbly dough evenly into your prepared pan, making sure to cover every corner for a sturdy crust. Use a fork to prick tiny holes across the surface—this keeps the crust from puffing up as it bakes. Pop it into the oven and bake for about 18 to 20 minutes until you see that lovely light golden color emerging.
Step 4: Add the Raspberry Jam Layer
Once the crust is baked, remove it from the oven and give it 5 to 10 minutes to cool slightly. While still warm, spread the raspberry jam evenly over the crust. The warmth helps the jam spoon over easily and start settling into the crust, delivering that iconic fruity layer right where it belongs.
Step 5: Prepare the Dark Chocolate Topping
Next up is the heavenly chocolate layer. Melt your dark chocolate chips or chopped chocolate with the heavy cream either in the microwave or over a double boiler. Stir continuously until the mixture is silky smooth and glossy—this luscious layer is going to seal in all the raspberry goodness beneath it.
Step 6: Assemble and Chill
Pour the melted chocolate over the raspberry jam, gently spreading it into an even layer using a spatula. Then, transfer the pan to the refrigerator and chill for at least 2 hours. This step is crucial as it lets the chocolate set firmly, so when you cut the bars, each piece has that perfect snap and rich shine.
Step 7: Slice and Serve
When fully chilled and set, use the parchment paper overhang to lift the bars out of the pan in one beautiful slab. From there, slice into 16 squares and get ready to indulge!
How to Serve Dark Chocolate Raspberry Bars Recipe
Garnishes
To make your Dark Chocolate Raspberry Bars Recipe really pop, consider decorating with fresh raspberries and a light dusting of powdered sugar. The bright berries add a fresh zing and a gorgeous visual contrast, while the powdered sugar gives an elegant, bakery-style finish.
Side Dishes
These bars pair wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The creamy side balances the rich chocolate and sweet-tart jam perfectly, turning your dessert into a full-on experience of textures and flavors.
Creative Ways to Present
For a stunning presentation, serve the bars on a decorative platter lined with mint leaves or edible flowers. If bringing to a party, arrange them in neat rows on tiered cake stands to make them look as special as they taste. You can also experiment by adding a drizzle of raspberry sauce or a sprinkling of chopped pistachios for an extra touch of refinement and crunch.
Make Ahead and Storage
Storing Leftovers
Keep any leftover bars in an airtight container in the refrigerator, where they will stay fresh for up to 5 days. Chilling protects the chocolate topping and maintains the crust’s texture.
Freezing
If you want to make these in advance or save some for later, freeze the bars in a single layer on a baking sheet until firm, then transfer them to a freezer-safe container. They will keep well for up to 2 months. To thaw, simply leave them in the fridge overnight.
Reheating
These bars are best enjoyed cold or at room temperature. If you prefer a slightly softer bite, let them sit out for 10-15 minutes before serving. Avoid microwaving as it can melt the chocolate unevenly and affect texture.
FAQs
Can I use any other kind of berry jam in this recipe?
Absolutely! While raspberry jam is classic for this Dark Chocolate Raspberry Bars Recipe, you can experiment with strawberry, blackberry, or even blueberry jam. Just keep in mind the flavor balance, as some jams are sweeter or more tart than others.
Do I have to use heavy cream with the chocolate?
Using heavy cream helps create a smooth, glossy chocolate layer that sets nicely. You could try a little butter or milk, but heavy cream gives the best rich texture and shine for this recipe.
Can I make the crust gluten-free?
Definitely! Substitute the all-purpose flour with a gluten-free baking flour blend in equal amounts. You might need to adjust baking time slightly, but the bars will still turn out fantastic.
How do I prevent the jam from making the crust soggy?
Baking the crust fully before spreading the jam ensures it has a firm base. Also, spreading the jam while the crust is still warm helps it set better and minimizes sogginess over time.
Is it possible to use milk or white chocolate instead of dark?
You can, but dark chocolate provides a wonderful balance to the tart raspberry flavor with its slight bitterness. Milk or white chocolate will make the bars sweeter and less intense, so it depends on your taste preference.
Final Thoughts
This Dark Chocolate Raspberry Bars Recipe is truly a treasure for anyone who loves desserts that feel both luxurious and homey. Every layer expresses love and care, capturing senses and smiles alike. I encourage you to try making these bars soon—they’re easy enough to whip up for a weeknight treat but special enough to impress your guests. Happy baking and enjoy every delicious bite!
Print
Dark Chocolate Raspberry Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these decadent Dark Chocolate Raspberry Bars featuring a buttery crumbly crust topped with a layer of sweet raspberry jam and a glossy dark chocolate ganache. Perfect for a dessert or special treat, these bars combine rich chocolate and vibrant fruit flavors for a harmonious and irresistible bite.
Ingredients
Crust
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 cups all-purpose flour
Filling
- 3/4 cup raspberry jam (seedless preferred)
Topping
- 1 1/2 cups dark chocolate chips or chopped dark chocolate
- 2 tablespoons heavy cream
Optional Garnish
- Fresh raspberries
- Powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
- Make the Crust: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which will create a tender crust texture. Add the salt and all-purpose flour, mixing until a crumbly dough forms.
- Press Dough and Bake: Evenly press the dough into the bottom of the prepared baking pan to form a smooth, uniform layer. Prick the dough surface with a fork to prevent bubbling during baking.
- Bake the Crust: Place the pan in the preheated oven and bake the crust for 18 to 20 minutes, or until it turns lightly golden, indicating it is cooked through and slightly crisp.
- Cool and Add Jam: Remove the pan from the oven and allow the crust to cool for 5 to 10 minutes. While it is still warm, spread the raspberry jam evenly over the baked crust to create a flavorful fruit layer.
- Melt Chocolate: In a microwave-safe bowl or using a double boiler, gently melt the dark chocolate with the heavy cream. Stir continuously until the mixture is smooth, glossy, and well combined for a rich ganache.
- Top with Chocolate: Pour the melted chocolate ganache evenly over the raspberry jam layer and smooth it out using a spatula to create an even chocolate topping.
- Chill Bars: Place the baking pan in the refrigerator for at least 2 hours, or until the chocolate layer is fully set and firm to the touch.
- Remove and Serve: Use the parchment paper overhang to carefully lift the bars out of the pan. Optionally, garnish with fresh raspberries and a dusting of powdered sugar before slicing and serving.
Notes
- Using seedless raspberry jam helps achieve a smooth texture in the filling layer.
- Chilling the bars ensures the chocolate topping sets firmly for clean slicing.
- You can substitute semi-sweet chocolate chips for dark chocolate if preferred.
- For easier removal, ensure the parchment paper overhang is sufficient to lift the bars without breaking.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
