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Decadent Dark Chocolate Raspberry Pie: 1 Simple Recipe

Dark Chocolate Raspberry Pie
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These Dark Chocolate Raspberry Pie Bars are easy to make and irresistibly delicious. They feature a simple press-in crust, a gooey raspberry and chocolate filling, and a crunchy streusel topping. Perfect for parties or a simple treat.

Ingredients

Scale
  • For the Crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • For the Filling:
  • 1 cup seedless raspberry jam
  • 1 cup fresh raspberries
  • 1/2 cup dark chocolate chips
  • For the Streusel Topping:
  • 3/4 cup all-purpose flour
  • 1/2 cup old-fashioned oats
  • 1/2 cup brown sugar, packed
  • 1/2 cup unsalted butter, cold, cut into cubes

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, combine 1 1/2 cups flour, granulated sugar, and melted butter until crumbly. Press this mixture evenly into the prepared pan to form the crust.
  3. Spread raspberry jam over the crust. Top with fresh raspberries and scatter the dark chocolate chips evenly over the top.
  4. In a separate bowl, mix together 3/4 cup flour, oats, and brown sugar. Add the cold cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
  5. Evenly sprinkle the streusel topping over the filling layer.
  6. Bake for 30–35 minutes, or until the topping is golden brown and the filling is bubbly.
  7. Let the bars cool completely in the pan on a wire rack. Once cooled, use the parchment overhang to lift them out and cut into squares.

Notes

  • For extra richness, drizzle melted chocolate over the top after baking.
  • Substitute raspberry jam with other berry jams like blackberry or strawberry.
  • Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For a gluten-free version, use a 1:1 gluten-free flour blend and certified GF oats.
  • Add orange or lemon zest to the jam layer for a brighter flavor.
  • Chopped pecans or walnuts can be added to the streusel topping for extra crunch.
  • Milk or white chocolate chips can be used instead of dark chocolate chips.
  • Use frozen raspberries without thawing for the filling; this prevents a soggy bar.
  • If seeds in jam are not preferred, regular raspberry jam can be used.
  • These bars can be made a day or two in advance.
  • Doubling the recipe requires a larger dish or two pans and may need slight adjustment in baking time.
  • Alternatives to oats in streusel include crushed nuts, graham crackers, or additional flour.
  • Refrigeration is recommended for longer freshness beyond 1-2 days.
  • Brown sugar in topping provides deeper flavor and moisture; white sugar yields a crisper topping.
  • Chill bars before cutting for cleaner edges; use a sharp, clean knife.
  • Other berries like blueberries or blackberries can be substituted, minding moisture content.

Nutrition

Find it online: https://bakerslider.com/dark-chocolate-raspberry-pie/

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