1. Can I use frozen raspberries?

Yes! Just thaw them first and drain any extra liquid before cooking.

2. Can I make this dairy-free?

You can use plant-based butter and coconut cream for the ganache. Also, choose dairy-free chocolate chips.

3. How long do these bars last?

Up to 5 days in the fridge or 2 months in the freezer.

4. Are these bars healthy?

They are a sweet treat, but raspberries are full of vitamins and antioxidants. You can also cut sugar and use dark chocolate for a healthier option.

5. Can I make this with other fruits?

Yes! Try blackberries, blueberries, or even sliced peaches. Just adjust sugar and cornstarch as needed.

The Best Recipe for Dark Chocolate Raspberry Pie Bars

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

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

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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