Chocolate Raspberry Crumb Bars
Indulge in the perfect balance of rich chocolate and vibrant fruitiness with these Chocolate Raspberry Crumb Bars—a dessert that’s as stunning as it is delicious. Featuring a buttery, golden crumb crust, a luscious layer of raspberry jam, fresh raspberries, and a generous sprinkle of semi-sweet chocolate chips, these bars are finished with a crumbly topping for a rustic visual appeal. Each bite delivers a harmonious blend of textures and flavors, from the sweet tang of raspberries to the smooth decadence of chocolate. Ready in under an hour with simple pantry staples, these bars are ideal for dessert trays, afternoon snacks, or as a standout dish at any gathering. Plus, they store beautifully, making them a great make-ahead treat. Perfect for chocolate lovers and berry enthusiasts alike, these crumb bars are sure to become a favorite!
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 150 grams granulated sugar
- 100 grams light brown sugar
- 2 teaspoons vanilla extract
- 315 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 200 grams semi-sweet chocolate chips
- 240 grams raspberry jam (seedless preferred)
- 125 grams fresh raspberries
Instructions
Preheat your oven to 175°C (350°F) and line a 9x9-inch (23x23 cm) square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a large mixing bowl, cream the softened butter, granulated sugar, and light brown sugar together until light and fluffy using a hand or stand mixer.
Mix in the vanilla extract, followed by the flour, baking powder, and salt. Blend until the mixture resembles coarse crumbs.
Reserve 1 cup of the crumb mixture for the topping and press the remaining dough evenly into the prepared baking pan to form the base.
Spread the raspberry jam evenly over the base layer using a spatula. Scatter the fresh raspberries over the jam layer, lightly pressing them into the jam.
Sprinkle the chocolate chips evenly over the raspberry layer.
Crumble the reserved dough over the top, ensuring some of the raspberry and chocolate layers peek through for a rustic look.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the edges are bubbling slightly.
Remove the pan from the oven and allow the bars to cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the bars out of the pan.
Slice into 16 squares or bars and serve. Store leftovers in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 101 mg | 4% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 30.3 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 14 mg | 1% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 57 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
