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Recipe Corner

Dark Chocolate Raspberry Pie Bars


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 and cubed

  • 1/2 teaspoon ground cinnamon


For the Crust:

  • Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal.

  • In a medium bowl, combine the flour, granulated sugar, and melted butter. Mix until well combined.

  • Press the mixture firmly into the bottom of the prepared baking pan to form an even crust. Bake for 15 minutes, or until lightly golden. Remove from the oven and let cool slightly.

For the Filling:

  • Spread the seedless raspberry jam evenly over the cooled crust.

  • Sprinkle the fresh raspberries and dark chocolate chips evenly over the jam layer.

For the Streusel Topping:

  • In a medium bowl, mix together the flour, oats, brown sugar, and ground cinnamon. Add the cold, cubed butter and use a fork or your fingers to blend until the mixture resembles coarse crumbs.

  • Sprinkle the streusel topping evenly over the raspberry and chocolate layer.


  • Bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbly.

  • Allow the bars to cool completely in the pan before lifting them out using the parchment overhang. Cut into squares and serve.


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