The Best Recipe for Dark Chocolate Raspberry Pie Bars

Have you ever wondered if dessert can be rich, fruity, and simple—all at once? That’s what we’re going to explore today. Some people think that baking fruity desserts is hard or takes a lot of time. But what if I told you that dark chocolate and raspberry make one of the easiest and tastiest desserts you’ll ever try?

If you like sweet treats, rich chocolate, and juicy fruit, this recipe is for you. Let’s dive into how you can make the best Dark Chocolate Raspberry Pie Bars right at home!

What Makes These Pie Bars So Special?

These Dark Chocolate Raspberry Pie Bars are soft, gooey, and full of flavor. They have three tasty layers:

• A buttery crust
• A sweet raspberry layer
• A rich dark chocolate topping

The Best Recipe for Dark Chocolate Raspberry Pie Bars

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: nakisha
• Total Time: 55 minutes
• Yield: 16 bars 1x

Print Recipe

Pin Recipe

Description

These Dark Chocolate Raspberry Pie Bars are rich, fruity, and easy to make. With a buttery crust, juicy raspberry filling, and smooth dark chocolate topping, they’re perfect for dessert lovers of all ages. Great for parties, picnics, or everyday treats!

---

Ingredients

Scale 1x2x3x

For the Crust:

• 2 cups all-purpose flour

• 1 cup cold unsalted butter (cubed)

• ½ cup granulated sugar

• ¼ teaspoon salt

For the Raspberry Filling:

• 2 cups fresh or frozen raspberries (thawed if frozen)

• ¼ cup granulated sugar

• 1 tablespoon cornstarch

• 1 tablespoon lemon juice

For the Chocolate Ganache Topping:

• 1½ cups dark chocolate chips or chopped dark chocolate

• ½ cup heavy cream

Cook Mode Prevent your screen from going dark

---

Instructions

• Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.

• Make the Crust:

  • In a large bowl, mix flour, sugar, and salt.

  • Cut in the cold butter using a fork, pastry cutter, or your fingers until the mixture is crumbly.

  • Press the mixture firmly into the bottom of the pan.

  • Bake for 15 minutes or until lightly golden. Let cool slightly.

• Prepare the Raspberry Filling:

  • In a saucepan over medium heat, combine raspberries, sugar, cornstarch, and lemon juice.

  • Stir and cook for 5–7 minutes until the mixture thickens.

  • Remove from heat and allow to cool slightly.

• Make the Chocolate Ganache:

  • Heat the heavy cream in a small pot until just hot (not boiling).

  • Pour the hot cream over the chocolate in a bowl.

  • Let it sit for 1 minute, then stir until smooth and glossy.

• Assemble the Bars:

  • Spread the raspberry filling evenly over the cooled crust.

  • Pour and smooth the chocolate ganache over the raspberry layer.

  • Optional: garnish with fresh raspberries or chopped nuts.

• Chill and Serve:

  • Refrigerate for at least 1 hour to allow the bars to set.

  • Slice into squares and serve chilled or at room temperature.

 

Notes

• Use gluten-free flour if needed.

• You can substitute raspberries with blackberries, blueberries, or cherries.

• Milk chocolate or white chocolate can replace dark chocolate for a sweeter version.

• Make ahead by baking the crust and storing it a day in advance.

• Store in the fridge for up to 5 days or freeze for up to 2 months.

 

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Cuisine: American

They’re perfect for parties, snacks, or just because you want something sweet. The best part? You don’t need to be a baking expert to make them!

Time Required:

• Prep time: 20 minutes
• Bake time: 30–35 minutes
• Cooling time: 1 hour
• Total time: About 2 hours

Difficulty Level: Easy – Anyone can make these, even beginners.

Essential Ingredients (And Why They Matter)

Here’s what you’ll need for this raspberry-filled dessert.

For the Crust:

• All-purpose flour (2 cups): Helps form the soft crust base.
• Unsalted butter (1 cup, cold): Makes the crust rich and crumbly.
• Granulated sugar (½ cup): Adds a touch of sweetness.
• Salt (¼ teaspoon): Brings out flavor.

For the Raspberry Filling:

• Fresh or frozen raspberries (2 cups): The star of the show! Juicy, sweet, and tart.
• Sugar (¼ cup): Balances the tartness of the berries.
• Cornstarch (1 tablespoon): Helps thicken the filling.
• Lemon juice (1 tablespoon): Adds brightness and keeps the raspberry color strong.

For the Chocolate Topping:

• Dark chocolate chips or chunks (1½ cups): Deep, rich flavor to balance the fruit.
• Heavy cream (½ cup): Creates a smooth chocolate ganache.

Optional Add-ins/Substitutions:

• Use gluten-free flour if you’re gluten-sensitive.
• Swap raspberries with strawberries or cherries for a twist.
• Use milk chocolate if you prefer something less intense.

Step-by-Step Instructions

Ready to bake? Follow these easy steps to make your Dark Chocolate Raspberry Pie Bars.

Step 1: Make the Crust

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, add flour, sugar, and salt.
3. Cut in the cold butter using a fork or your hands until the mix looks like crumbs.
4. Press the crumbly dough evenly into the bottom of a 9×13-inch baking pan lined with parchment paper.
5. Bake the crust for 15 minutes or until the edges are light golden.

Step 2: Prepare the Raspberry Filling

1. While the crust is baking, place raspberries, sugar, cornstarch, and lemon juice in a saucepan.
2. Cook over medium heat, stirring often, for about 5–7 minutes until the mixture thickens and bubbles.
3. Remove from heat and let it cool slightly.

Step 3: Melt the Chocolate

1. Heat the heavy cream in a small pot until hot but not boiling.
2. Pour the hot cream over the dark chocolate chips in a bowl.
3. Wait 1 minute, then stir until smooth and shiny. This is your ganache!

How to Assemble the Pie Bars

Now it’s time to put it all together.

1. After baking, let the crust cool for about 5 minutes.
2. Spread the raspberry mixture evenly over the crust.
3. Pour the dark chocolate ganache on top, smoothing it out with a spatula.
4. Optional: sprinkle with a few extra raspberries or crushed nuts for a fancy look.
5. Chill in the fridge for at least 1 hour to set.

Storage and Make-Ahead Tips

Storing:

• Fridge: Keep the bars in an airtight container for up to 5 days.
• Freezer: Wrap bars tightly and freeze for up to 2 months. Thaw overnight in the fridge.

Make-Ahead:

You can make the crust and raspberry filling a day early. Store them separately and assemble the next day.

Tip: Cut the bars only after they are fully set in the fridge for neat edges.

Fun Recipe Variations

Want to try something new? Here are a few fun ways to change things up:

1. Peanut Butter Swirl: Add a few dollops of peanut butter on top of the ganache and swirl before chilling.
2. Nut Crust: Replace part of the flour with almond or pecan flour for a nutty crust.
3. White Chocolate Raspberry Bars: Swap the dark chocolate with white chocolate for a sweeter bite.
4. Cheesecake Layer: Add a thin layer of sweetened cream cheese between the crust and raspberry for extra creaminess.

Conclusion

Now you know how to make Dark Chocolate Raspberry Pie Bars—a treat that’s both rich and fruity. This dessert is easy, fun, and full of bold flavor. Try it once, and you’ll want to make it again and again.

Whether you’re baking for a birthday, a picnic, or just a cozy night at home, this recipe is sure to impress.

So go ahead—grab some raspberries and chocolate, and make a batch today!

Frequently Asked Questions (FAQs)