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
Scale
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.
