Hey there, Jason Griffith from Chef Maniac, and today we’re indulging in a dessert that perfectly marries rich chocolate with tart, juicy raspberries: Chocolate Raspberry Crumb Bars. These bars are a delightful combination of a buttery, tender shortbread crust, a luscious raspberry filling, and a generous sprinkle of chocolate chips and crumbly topping. They’re incredibly satisfying, easy to make, and disappear faster than you can say “dessert!” If you love a treat with a fantastic balance of flavors and textures, you’re in for a real winner.
Why I Love This Recipe
There’s something truly special about a crumb bar, and these Chocolate Raspberry Crumb Bars are no exception. I absolutely adore how they offer a little bit of everything in one delicious bite. The buttery, almost cookie-like crust provides a sturdy and flavorful base. Then, you hit that incredible burst of tangy raspberry, which is beautifully complemented by the pockets of melted chocolate. Finally, the crumbly streusel topping adds a delightful textural contrast that makes every mouthful interesting. They’re less fussy than a pie but just as impressive, making them perfect for potlucks, picnics, or simply a treat with your afternoon coffee. Plus, the vibrant color of the raspberries peeking through is just gorgeous!
Ingredients
Here’s what you’ll need to create these irresistible Chocolate Raspberry Crumb Bars:
For the Crumb Mixture (Crust & Topping):
- 2 ¼ cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup semi-sweet chocolate chips (plus more for sprinkling, optional)
For the Raspberry Filling:
- 2 ½ cups fresh or frozen raspberries (if frozen, no need to thaw)
- ½ cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp fresh lemon juice (optional, for extra brightness)
Swaps and Notes
- Flour: All-purpose flour works perfectly. For a slight nutty flavor, you could substitute a small portion with almond flour, but keep the majority as all-purpose for structure.
- Butter: Ensure your butter is softened, but not melted, for the best crumb texture.
- Sugar: Granulated sugar is used in both the crumb mixture and the filling. For a richer flavor in the crumb, you could use half brown sugar, but it might alter the texture slightly.
- Chocolate Chips: Semi-sweet chocolate chips are my preference here, as they balance the sweetness of the other ingredients. Milk chocolate chips would make it sweeter, and dark chocolate chips would offer a more intense chocolate flavor.
- Raspberries: Fresh raspberries are ideal for their vibrant flavor and texture. If using frozen, there’s no need to thaw them, but they might release a bit more liquid, which the cornstarch will handle. You could also use other berries like blueberries, blackberries, or a mixed berry blend.
- Cornstarch: This is crucial for thickening the raspberry filling. Don’t skip it, especially with fresh berries that can release a lot of juice.
- Lemon Juice: The lemon juice in the filling is optional but highly recommended. It brightens the flavor of the raspberries and adds a lovely zesty note that cuts through the sweetness.
List of Steps for the Recipe
Let’s get these layers of deliciousness assembled!
- Prep Your Oven and Pan: Preheat your oven to 375°F (190°C). Lightly grease and flour a 9×13-inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy removal.
- Make the Crumb Mixture: In a large bowl, combine the all-purpose flour, ¾ cup granulated sugar, baking powder, and salt. Add the softened butter and use a pastry blender, your fingertips, or a fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. This will be your base and topping.
- Form the Crust: Press about two-thirds of the crumb mixture evenly into the bottom of the prepared baking pan. Press firmly to create a compact crust.
- Prepare the Raspberry Filling: In a separate medium bowl, gently combine the raspberries, ½ cup granulated sugar, cornstarch, and lemon juice (if using). Stir until the berries are coated.
- Layer the Filling and Chocolate: Spread the raspberry mixture evenly over the pressed crust in the baking pan. Sprinkle the 1 cup of semi-sweet chocolate chips evenly over the raspberry filling.
- Add the Crumb Topping: Crumble the remaining one-third of the crumb mixture over the raspberry and chocolate layers. If desired, sprinkle a few extra chocolate chips on top for extra visual appeal.
- Bake: Bake for 35-45 minutes, or until the crumb topping is golden brown and the raspberry filling is bubbly.
- Cool Completely: Remove the pan from the oven and let the bars cool completely on a wire rack before cutting. This is very important to allow the filling to set properly. Cooling completely can take 2-3 hours.
- Cut and Serve: Once completely cool, use the parchment paper overhang to lift the entire slab of bars out of the pan. Cut into squares or rectangles and serve.
Tips for Success
- Softened Butter: Ensure your butter is truly softened (but not melted!) for the crumb mixture. This will make it easier to incorporate and create the right texture.
- Don’t Overmix Crumb: When making the crumb mixture, mix just until coarse crumbs form. Overmixing can lead to a tough crust.
- Firm Crust: Press the crust firmly into the pan. This helps it hold together when the bars are cut.
- Cooling is Key: This is arguably the most important tip! Do not attempt to cut these bars while they are warm. The filling needs ample time to set, or they will be very messy. Patience pays off here!
- Sharp Knife: Use a sharp knife for clean cuts. Wiping the knife clean between cuts can also help.
Serving Suggestions and Pairings
These Chocolate Raspberry Crumb Bars are fantastic on their own, but they’re even better with a few thoughtful additions. A dollop of freshly whipped cream or a scoop of vanilla bean ice cream takes them to another level. For a delightful contrast, serve them with a hot cup of coffee or a comforting mug of tea. They’re also splendid with a glass of cold milk.
If you love the combination of chocolate and fruit in bars, you might also enjoy them alongside my S’mores Bark for another simple, crowd-pleasing chocolate treat.
Storage and Leftover Tips
Store leftover Chocolate Raspberry Crumb Bars in an airtight container at room temperature for up to 3-4 days. If you want them to last longer, or if your kitchen is warm, you can store them in the refrigerator for up to a week. Bring them to room temperature before serving for the best texture and flavor.
These bars also freeze beautifully! Once completely cooled, cut them into individual portions. Wrap each bar tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw at room temperature or in the refrigerator before enjoying.
More Recipes You Will Love
If you’re a fan of delicious baked goods, especially those featuring chocolate or fruit, you’ll love exploring these other recipes:
- For another indulgent chocolatey treat, try my Chocolate Chip Cookie Dough Brownie Bombs.
- If you’re a peanut butter and chocolate fan, you have to try The Best Peanut Butter Brownies I’ve Ever Made.
- Looking for a quick and easy chocolate fix? My Brownie Batter Dip is a delightful no-bake option.
- And for a smaller, delightful bite, check out these Chocolate Chip Cookie Bites.
Final Thoughts
These Chocolate Raspberry Crumb Bars are a testament to the fact that sometimes, the simplest combinations are the most satisfying. The interplay of the buttery crumb, tart raspberries, and sweet chocolate creates a dessert that’s truly irresistible. They’re easy enough for a casual bake but impressive enough for any gathering. Give them a try – I know you’ll fall in love!
What’s your favorite type of fruit dessert? Share your thoughts in the comments below! And don’t forget to visit Chef Maniac for more delightful recipes and kitchen inspiration. Happy baking!
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