Chocolate Raspberry Layer Bars
Indulge in the decadent harmony of these Chocolate Raspberry Layer Bars, a delightful treat that combines rich, gooey chocolate with the sweet-tart brightness of raspberry jam. Crafted with a buttery shortbread crust, a luscious chocolate ganache center, and a crumble topping sprinkled with crunchy nuts, these bars strike the perfect balance between texture and flavor in every bite. With just 20 minutes of prep time and simple pantry staples like semisweet chocolate chips, all-purpose flour, and a hint of vanilla, this dessert is as easy to make as it is to enjoy. Perfect for parties, potlucks, or an afternoon indulgence, these layered bars are sure to impress. Make them ahead and chill for effortless slicing, and savor each square as the ultimate fusion of fruity, nutty, and chocolaty decadence!
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 150 grams granulated sugar
- 1 teaspoon vanilla extract
- 240 grams all-purpose flour
- 0.5 teaspoon salt
- 300 grams raspberry jam
- 200 grams semisweet chocolate chips
- 200 grams sweetened condensed milk
- 70 grams chopped nuts (e.g., walnuts or almonds)
Instructions
Preheat your oven to 175°C (350°F) and line a 9x9-inch (23x23 cm) baking pan with parchment paper, allowing some excess to hang over the sides for easy removal.
In a medium bowl, beat together the softened butter and granulated sugar until light and creamy. Add the vanilla extract and mix until combined.
Gradually mix in the flour and salt until the mixture forms a crumbly dough. Do not overmix.
Press two-thirds of the dough evenly into the bottom of the prepared baking pan. Reserve the remaining one-third of the dough for the topping.
Bake the crust in the preheated oven for 10–12 minutes, or until lightly golden. Remove from the oven and let it cool for 5 minutes.
Spread an even layer of raspberry jam over the baked crust. Use a spatula to ensure full coverage, leaving a small border around the edges.
In a small saucepan over low heat, melt the chocolate chips and sweetened condensed milk together, stirring frequently until smooth. Remove from heat and pour the chocolate mixture over the raspberry jam, spreading it evenly.
Sprinkle the reserved crumbly dough over the chocolate layer, followed by the chopped nuts.
Return the pan to the oven and bake for an additional 20–25 minutes, or until the topping is golden and the chocolate is set.
Allow the bars to cool completely in the pan at room temperature. For quicker results, you can refrigerate them for 1–2 hours to firm up.
Once cooled, use the parchment paper overhang to lift the bars out of the pan. Cut them into 16 squares or rectangles and serve.
Nutrition Facts
Calories |
5456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.8 g | 332% | |
| Saturated Fat | 133.4 g | 667% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1492 mg | 65% | |
| Total Carbohydrate | 737.5 g | 268% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 519.0 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 846 mg | 65% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 2211 mg | 47% | |
*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.
