Made with a buttery shortbread crust, my dark chocolate raspberry bars combine rich chocolate, sweetened condensed milk, and fresh raspberries for a bakery-style dessert that’s easy to pull off at home. The crust is baked first so it stays firm, while the chocolate layer bakes up smooth and fudgy. Finished with raspberries on top, these bars slice clean and travel well, making them a great option for sharing or packing up for later.
A Bakery-Style Bar That’s Simple To Pull Off
Chocolate Raspberry Bars bake up rich and chocolatey with just enough tartness from the berries. Prep takes 15 minutes, and the oven takes over from there. The crust is buttery and sturdy, the chocolate layer stays smooth, and the raspberries add a pop of color and flavor.
This is a recipe my daughter discovered right after college. It’s easy enough to make in a tiny apartment with just a hand mixer.
This recipe starts with a homemade buttery shortbread crust rather than a chocolate brownie based bar. You’ll press a crumbly butter crust into the pan and bake it first so it has time to set. That quick step keeps the base firm and makes slicing and eating a whole lot easier, the bars don’t fall apart when you take a bite.
While the crust bakes, the chocolate filling comes together fast. Sweetened condensed milk is melted with dark chocolate chips, giving you a thick, glossy layer that spreads easily and bakes up smooth.
Another layer of the shortbread is added on top of the chocolate along with fresh raspberries and extra chocolate chips. Then it goes back into the oven. Once the bars cool, the layers settle in and hold together so nothing is messy.
These are easy to cut, easy to serve, and easy to pass around. They’re just as good at room temperature as they are slightly chilled, and they hold up well if you’re packing them up to share or setting them out on a dessert tray with other cookies and bars.
Your Grocery List for Raspberry Chocolate Bars
You don’t need much to make these fruity, chocolatey bars. Don’t forget to check the recipe card for the full ingredient list.
- Dark Chocolate Chips: Use good-quality chocolate for a smooth melt.
- Sweetened Condensed Milk: Do not substitute unsweetened condensed milk or evaporated milk. The sugar and thickness are what help the chocolate set properly.
- Fresh Raspberries: Fresh berries work best here. Frozen raspberries release too much liquid and end up like jam on the top.
Putting Dark Chocolate Raspberry Bars Together
Step One: Build And Bake The Crust
Step Two: Make The Chocolate Layer
Step Three: Assemble And Finish Baking
These chocolate raspberry bars strike the right balance between rich and fresh, with a buttery shortbread crust that holds everything together. They slice clean, travel well, and feel fancy enough for sharing.
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Ingredients
- 1 cup butter softened
- 2 cups flour
- ½ cup brown sugar
- ¼ teaspoon salt
- 1 cup dark chocolate chips
- 14 ounces sweetened condensed milk
- 1 cup fresh raspberries
- 1 cup dark chocolate chips optional
Instructions
- Preheat the oven to 350º. Line an 8 X 8 inch baking pan with parchment paper and spray lightly with cooking spray.
- With an electric mixer, cream butter until smooth, add brown sugar, flour and salt and mix until crumbly.
- Place 1 ¾ cups of butter mixture into the bottom of the pan and reserve the rest for the topping.
- Bake for 10 -12 minutes until slightly browned.
- While the crust is baking, combine 1 cup of dark chocolate chips and sweetened condensed milk in a microwave safe bowl and microwave on medium power until chocolate has just melted. 1-2 minutes.
- When the crust has browned, remove from the oven and pour the chocolate mixture over the top.
- Sprinkle remaining butter mixture over the top and place raspberries on top. If desired, pour a cup of chocolate chips over the top.
- Bake for 20-30 minutes. Remove before chocolate chips melt completely.
Notes
- If you really like chocolate, add an additional cup of chocolate chips on top. They are still delicious without the extra cup of chocolate.
- The shortbread mixture should hold together when pressed but not look like a smooth dough.
