Description
Delicious Dark Chocolate Raspberry Bars combine buttery shortbread crust with rich dark chocolate chips and vibrant raspberry preserves for a perfect balance of sweet and tart. These easy-to-make dessert bars are ideal for a satisfying treat or sharing at gatherings.
Ingredients
Scale
Base
- 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 the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving a slight overhang on the sides to easily lift the bars out after baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, which will help ensure a tender base.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract to the creamed mixture until fully combined, incorporating moisture and flavor into the dough.
- Combine Dry Ingredients: Add the all-purpose flour and salt into the wet mixture, stirring just until a soft dough forms. Avoid overmixing to keep the bars tender.
- Assemble Base Layer: Press two-thirds of the dough evenly into the bottom of the prepared baking pan, creating an even base layer.
- Spread Raspberry Preserves: Spread the raspberry preserves evenly over the dough layer to add fruity tartness and moisture.
- Add Chocolate Chips: Sprinkle the dark chocolate chips or chunks evenly over the raspberry layer for rich chocolate flavor.
- Top with Remaining Dough and Raspberries: Dot the remaining one-third of the dough over the top in small pieces. Optionally, scatter fresh raspberries on top for added freshness and texture.
- Bake: Bake in the preheated oven for 30 to 35 minutes, or until the top is lightly golden and set, indicating the bars are fully baked.
- Cool and Slice: Allow the bars to cool completely in the pan. Use the parchment paper overhang to lift the bars out, then cut into 16 squares before serving.
Notes
- Substitute raspberry preserves with seedless jam if you prefer a smoother texture in the filling.
- Store bars at room temperature in an airtight container for up to 3 days, or refrigerate for up to 1 week to maintain freshness.
