These 7-ingredient chocolate raspberry bars with a shortbread crust and crumb topping take just 15 minutes to prep and are melt-in-your-mouth delicious. Super easy and irresistible!
If you’re wondering if chocolate and raspberry go well together, the answer is absolutely! Dark chocolate is best here since it’s more bitter than milk or white chocolate and pairs perfectly with sweeter fruits.
The melted chocolate chips over the layer of sweet and tart raspberry jam and buttery crumb topping creates the ultimate bite. And the texture is fabulously chewy, gooey and crispy around the edges.
These raspberry chocolate bars will quickly become a holiday favorite you’ll want to make throughout the year. Be sure to check out these recipes too when looking for a bite-size sweet treat: key lime bars, dark chocolate chunk cookies and orange macarons with chocolate raspberry buttercream.
Why You’ll Love this Chocolate Raspberry Bar Recipe
- Good luck stopping at one!
- Budget friendly recipe using pantry ingredients.
- Can be made ahead and freezer friendly.
- Perfect for any occasion or family gathering.
- Easily customizable.
See the recipe card below for the exact measurements.
- Raspberry jam
- Dark chocolate chips
- Unsalted butter
- Sugar (white granulated or brown sugar)
- Cashews (optional)
Here are some different ways you can change up the recipe:
- Chocolate: While I prefer dark, you can always use white chocolate chips or milk chocolate.
- Jam: Store bought makes things simple, but you can always use fresh raspberries to make homemade jam if you like.
- Flavors: You can go with a fruit flavor other than raspberry. Just make sure it goes with chocolate. Wink emoji
- Crust: I love this easy shortbread recipe, but you can always make a graham cracker crust or include oatmeal in the mix.
- Add cream cheese to the jam layer for extra lusciousness.
Before you start mixing, heat oven to 350 degrees F and lightly grease the bottom and sides of an 8-inch square baking pan.
Make crust/topping: In a large bowl of a stand electric mixer, mix butter and sugar until well combined and creamy. Then mix in the egg. Combine flour in a few additions on low speed just until mixed in.
Reserve 1 cup of the shortbread mixture for the topping. Stir chopped cashews into topping if desired.
To assemble: Press remaining dough onto the bottom of the prepared pan. Then spread raspberry jam to within ½-inch of the edge.
Sprinkle over half of the chocolate chips on the jam. Crumble the remaining crumb mixture over the chips and jam. Lastly, top with remaining chips.
Bake your layered raspberry chocolate bars until the jam is bubbly and crumb topping is golden brown, about 45 minutes. The hardest part is waiting to dig in!
- Use room temperature butter for the best results.
- Dip your fingers in flour if the dough is sticking to your hands when pressing it in the bottom of the baking dish.
- Use seedless raspberry jam for a nice smooth texture.
- After baking, let the pan cool at least 15 minutes on a wire rack before slicing into bars.
- When serving multiple desserts, cut the bars into smaller pieces.
Chocolate Raspberry Bars FAQs
Chocolate raspberry bars can be stored in any airtight container or cookie tin at room temperature for up to 1 week.
You can freeze raspberry chocolate bars by letting them cool completely then place the bars on a baking sheet in a single layer and freeze for 2 hours. Once frozen, place the bars in freezer bags and freeze up to 3 months.
Flavors that pair well with raspberries are chocolate and vanilla along with other fruits like lemon, apricot, mango, peach and other berries.
Chocolate Raspberry Crumb Bars
- 1 cup unsalted butter (2 sticks), room temperature
- 1 cup sugar (brown sugar can be substituted)
- 2 cups all-purpose flour
- 1 egg
- ¾ cup seedless raspberry jam
- ½ cup chocolate chips
- ⅓ cup cashews (optional), coarsely chopped
- Preheat oven to 350°F. Grease bottom and sides of an 8-inch square baking dish.
- In a stand mixer with paddle attachment, mix butter and sugar until well combined and creamy. Mix in egg.
- Add flour in a few additions on low speed. Mix just until combined.
- Reserve 1 cup of crumb mixture in a small bowl. Stir in cashews if using.
- Press remaining batter onto the bottom of prepared baking dish.
- Spread raspberry jam to within ½-inch of edge of crust. Sprinkle ¼ cup of chocolate chips over the jam.
- Crumble the reserved crumb mixture over the jam and chips. Sprinkle remaining chips over top.
- Bake for 45-50 minutes until the jam is bubbly and crumb topping is golden brown.
- Let pan cool on a cooling rack before cutting into bars. Enjoy!
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