Dark Chocolate Raspberry Bars with Shortbread Crust
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.
Servings 20
Calories 312kcal
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.
