introduction
This dark chocolate raspberry pie bars recipe makes a rich and tart treat. If you like chocolate bars with a twist, try Dubai-style pistachio chocolate bars for a different flavor idea.
why make this recipe
Make this recipe because it is simple and fast. It uses few ingredients. The crust is crunchy, the raspberry layer is bright, and the dark chocolate is smooth. It works for a snack, dessert, or potluck. If you like learning about chocolate types, see what Dubai chocolate is made of for more chocolate ideas.
how to make Dark Chocolate Raspberry Pie Bars
Preheat and prepare the pan. Make the crust and press it down. Cook the raspberries with sugar and cornstarch until thick. Pour the raspberry layer over the crust. Heat cream and melt the dark chocolate into it, then pour over the raspberries. Bake until set and let cool before cutting. This recipe does not use tahini; if you wonder about tahini in other treats, read do you need tahini for Dubai chocolate for details.
Ingredients :
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
- 1 cup fresh raspberries
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 cup dark chocolate chips
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Directions :
- Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan.
- In a bowl, mix together graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture into the bottom of the prepared pan to form a crust.
- In a saucepan, combine raspberries, sugar, and cornstarch. Cook over medium heat until the raspberries break down and the mixture thickens, about 5-7 minutes. Pour this over the crust.
- In another saucepan, heat the heavy cream until just simmering. Remove from heat and stir in the dark chocolate chips and vanilla extract until smooth. Pour this over the raspberry layer.
- Bake in the oven for 25-30 minutes or until set.
- Allow to cool completely in the pan before cutting into bars. Serve and enjoy!
how to serve Dark Chocolate Raspberry Pie Bars
Cut into bars after the pan cools. Serve at room temperature or slightly chilled. Add a dusting of powdered sugar or a few fresh raspberries on top. A spoon of whipped cream pairs well.
how to store Dark Chocolate Raspberry Pie Bars
Cool completely, then cover the pan with plastic wrap. Store in the fridge for up to 4 days. To freeze, wrap bars individually and place in a freezer bag for up to 2 months. Thaw in the fridge before serving.
tips to make Dark Chocolate Raspberry Pie Bars
Use fresh or defrosted raspberries for best texture. Press the crust firmly so it holds the raspberry layer. Heat the cream until just simmering to melt the chocolate smoothly. For another chocolate idea, check this Dubai chocolate recipe for inspiration.
variation (if any)
- Use white chocolate instead of dark for a sweeter bar.
- Add a thin layer of almond butter between crust and raspberry for more flavor.
- Mix frozen raspberries with a bit of lemon juice if you want extra tartness.
- Sprinkle chopped nuts on top before the chocolate sets.
FAQs
Q: Can I use frozen raspberries?
A: Yes. Thaw and drain excess liquid, then cook as directed.
Q: Can I make the crust without graham crackers?
A: Yes. Use crushed cookies like shortbread or digestive biscuits.
Q: Can I use milk chocolate instead of dark?
A: Yes. The bars will be sweeter. Reduce added sugar in the raspberry layer if you prefer less sweet.
Q: Do I need to chill the bars before cutting?
A: It helps. Chilling makes cleaner slices, but you can cut at room temperature if you like a softer texture.
Dark Chocolate Raspberry Pie Bars
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan.
- In a bowl, mix together graham cracker crumbs, melted butter, and sugar until well combined.
- Press the mixture into the bottom of the prepared pan to form a crust.
- In a saucepan, combine raspberries, sugar, and cornstarch.
- Cook over medium heat until the raspberries break down and the mixture thickens, about 5-7 minutes.
- Pour this over the crust.
- In another saucepan, heat the heavy cream until just simmering.
- Remove from heat and stir in the dark chocolate chips and vanilla extract until smooth.
- Pour this over the raspberry layer.
- Bake in the oven for 25-30 minutes or until set.
- Allow to cool completely in the pan before cutting into bars.