Description
Deliciously rich and fruity Dark Chocolate Raspberry Bars feature a buttery shortbread base layered with sweet raspberry preserves and sprinkled with dark chocolate chips. These easy-to-make bars combine the tartness of fresh raspberries with the decadent smoothness of dark chocolate, making an irresistible dessert perfect for any occasion.
Ingredients
Scale
Base Dough
- 1 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
Filling & Topping
- 3/4 cup dark chocolate chips or chunks
- 3/4 cup raspberry preserves
- 1/2 cup fresh raspberries (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal of the bars later.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, which usually takes a few minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated, ensuring the mixture is smooth and uniform.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt to the wet mixture. Mix just until a soft dough forms, being careful not to overwork it to maintain a tender texture.
- Form the Base Layer: Press about two-thirds of the dough evenly into the bottom of the prepared pan, creating a flat and uniform base layer.
- Add Raspberry Layer: Spread the raspberry preserves evenly over the dough in the pan, covering it completely.
- Add Chocolate Chips: Sprinkle the dark chocolate chips evenly over the raspberry preserves layer.
- Top with Remaining Dough and Raspberries: Dot the remaining dough over the top in small pieces. If using fresh raspberries, scatter them on top now for added texture and flavor.
- Bake: Bake in the preheated oven for 30 to 35 minutes, or until the top is lightly golden and the bars are set.
- Cool and Slice: Allow the bars to cool completely in the pan. Use the parchment overhang to lift the bars out of the pan, then slice into 16 bars for serving.
Notes
- Substitute raspberry preserves with seedless jam if you prefer a smoother texture without seeds.
- Store bars at room temperature for up to 3 days or refrigerate to keep them fresh for up to a week.
- For extra flavor, you can lightly toast the dark chocolate chips before adding them on top.
