Raspberry Chocolate Bars
These Raspberry Chocolate Bars are a perfect mix of rich chocolate and bright berry flavor, layered into a dessert that looks as good as it tastes whether you’re baking for a gathering, a weekend treat, or just because, these bars are bound to be a hit.
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We love how the soft, fudgy crust meets the tart sweetness of the raspberry layer, finished off with a silky chocolate drizzle. It’s the kind of recipe that feels fancy but is surprisingly easy to pull together.
If you’re into berries, check out our Chocolate Raspberry Cupcakes, Instant Pot Raspberry Cheesecake, or our Instant Pot Chocolate Raspberry Cheesecake. You won’t regret it!
Why You’ll Love This Recipe
- Rich and fruity combo: Chocolate and raspberry are a classic duo for a reason.
- Easy to make: No fancy equipment or complicated steps required.
- Perfect for sharing: Makes 12-16 bars, great for potlucks or gifts.
- Customizable: You can swap in different jams or add toppings.
Ingredients
Raspberry Chocolate Bars
Equipment
- 8×8-inch baking pan
- mixing bowls
- Whisk and spatula
- microwave-safe bowl
- Parchment Paper
Ingredients
Crust
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter melted
- 1 large egg
- 1 teaspoon vanilla extract
Raspberry Layer
- 1 ½ cups raspberry jam seeded or seedless
- 1 tablespoon lemon juice
- 1 cup fresh or frozen raspberries optional but adds great texture
Topping
- ½ cup semisweet chocolate chips
- 1 teaspoon coconut oil or butter
Instructions
- Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment, leaving an overhang for easy lifting.
- In a bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt.
- Add melted butter, egg, and vanilla. Mix until a thick dough forms.
- Press the dough evenly into the pan. Bake for 10–12 minutes, just until set.
- Combine raspberry jam and lemon juice. Spread over the warm crust.
- Sprinkle the raspberries evenly across the top.
- Return the pan to the oven and bake for 15–18 minutes, until the jam is bubbling slightly around the edges.
- Melt chocolate chips and coconut oil in the microwave in 20–30 second bursts, stirring until smooth. Drizzle over the cooled bars.
- Let the bars cool completely before lifting out and slicing into squares.
Notes
- Let the bars rest in the fridge before slicing to get neat, bakery-style edges.
- Choose smooth or seeded jam depending on your texture preference.
- Heat the chocolate and coconut oil slowly to avoid graininess.
- Wait until the bars are fully cooled before adding the chocolate drizzle—it sets better that way.
- If doubling the recipe, check doneness by looking for bubbling jam and a set crust.
Storage
- Storage: Store in an airtight container at room temp for 2–3 days or in the fridge for up to 7 days.
- Reheating: Best served at room temperature. You can microwave individual bars for 5–10 seconds.
- Freezing: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Chill the bars before slicing for cleaner edges.
- Use seedless jam if you prefer a smoother texture.
- Microwave the chocolate in short bursts to avoid burning.
- Let bars cool fully so the chocolate sets nicely.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! No need to thaw them first, they bake beautifully right from frozen.
Absolutely. Use a 9×13 pan and extend the baking times slightly.
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