Description
These Dark Chocolate Raspberry Bars combine a rich, cocoa-flavored crust with sweet-tart raspberry preserves and melty dark chocolate chips, crowned with optional crunchy nuts. Perfect as a decadent dessert or a delightful snack, these bars offer a balanced blend of fruity, chocolaty, and nutty flavors with a satisfying texture.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- â…“ cup granulated sugar
- ½ teaspoon vanilla extract
Fillings and Toppings
- ¾ cup raspberry preserves or jam
- ¾ cup dark chocolate chips
- ¼ cup chopped almonds or walnuts (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, making sure to leave some overhang to easily lift out the bars later.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt until evenly combined, ensuring the cocoa powder is well incorporated.
- Cream Butter and Sugar: In a separate large bowl, use a mixer or whisk to cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy. Then add the vanilla extract and mix until combined.
- Combine Dough: Gradually add the dry ingredients to the creamed butter and sugar mixture, stirring gently until a soft, chocolatey dough forms without overmixing.
- Form the Base: Press about three-quarters of the dough evenly into the bottom of the prepared pan to create a solid base layer. Use your fingers or the back of a spoon to flatten it nicely.
- Initial Bake: Bake the crust in the preheated oven for 12 minutes to set it slightly before adding the fillings.
- Add Raspberry and Chocolate: Remove the pan from the oven and spread the raspberry preserves evenly over the warm crust. Then sprinkle dark chocolate chips evenly on top of the preserves.
- Top with Remaining Dough and Nuts: Crumble the remaining dough over the chocolate layer, distributing it evenly. If using, sprinkle the chopped almonds or walnuts over the top for added crunch.
- Final Bake: Return the pan to the oven and bake for an additional 20 to 22 minutes or until the top is set, slightly crisp, and golden at the edges.
- Cool and Serve: Allow the bars to cool completely in the pan to firm up. Once cooled, use the parchment paper overhang to lift the bars out and cut into 16 squares for serving.
Notes
- Store the bars in an airtight container at room temperature for up to 3 days to keep them fresh and soft.
- For longer storage, refrigerate the bars for up to 1 week; let them come to room temperature before serving for the best texture.
- These bars freeze well as well; wrap tightly and freeze for up to 2 months. Thaw before serving.
- Chopped nuts are optional, but they add wonderful crunch and flavor contrast.
