Decadent Raspberry Chocolate Crumble Bars
Alright, let me tell you about these Decadent Raspberry Chocolate Crumble Bars—they’re basically a dessert dream come true. You’ve got this buttery, cinnamon-spiced crumble that’s velvety yet perfectly crispy in all the right zones, with satchels of melted chocolate and juicy raspberries baked right in. The sweet and tart combo is extremely addictive. And the soundest part? They’re so comfortable to make, you won’t believe it. Truthfully, once you make these, you’ll be wondering why you didn’t try them sooner. Excellent for any event or just because you’re desiring something sweet!
12 Servings
Ingredients
Raspberry Layer:
- 2 c fresh raspberries
- 2 tsps cornstarch
- 1 tbsp lemon juice
- ¼ c granulated sugar
Crumble Crust and Topping:
- 1½ c all-purpose flour
- ½ c granulated sugar
- ½ tsp baking powder
- ¼ tsp salt
- ½ tsp cinnamon
- ½ c unsalted butter cold and diced into ¼-inch cubes
- 1 large egg yolk
- 1 tbsp water
- 1 tsp vanilla extract
- ¾ c chocolate chips dark, semi-sweet, or milk—whatever you prefer
Instructions
- Preheat your oven to 350°F. Grab an 8-inch square pan and give it a light coating of nonstick spray. Then, line it with a sheet of parchment paper, leaving a little extra hanging over the sides so you can easily lift the bars out later. Give that parchment a quick spray too.
- In a medium bowl, gently mix the raspberries, cornstarch, lemon juice, and sugar until everything is well combined. Set it aside for now and let the raspberries do their thing.
- In another bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. Now, grab your cold, cubed butter and work it into the dry mixture with your hands. Keep mixing until it feels like coarse crumbs—think sandy texture. You don’t want any big chunks of butter left.
- Next, add the egg yolk, water, and vanilla extract to the crumbly mixture. Stir it all together with a fork until it starts to come together as a dough.
- Take about two-thirds of the dough and press it firmly into the bottom of your prepared pan, making sure it’s nice and even. Pour the raspberry mixture over the top and spread it out. Sprinkle the chocolate chips on top of the raspberries, and then crumble the remaining dough evenly over everything.
- Pop the pan in the oven and bake for around 40 to 50 minutes. You’ll know it’s ready when the raspberries are bubbling and the crumble turns a gorgeous golden brown.
- Once out of the oven, let the bars cool completely in the pan. It usually takes about 2-3 hours for them to cool down, though sometimes I get impatient and stick them in the fridge after an hour to speed things up. Once they’re fully cooled, just grab those parchment paper ends and lift the bars out. Slice them up on a cutting board and enjoy!
Notes
Want to make these bars gluten-free? No problem! All you need to do is swap out the all-purpose flour for your favorite gluten-free flour blend—just make sure it’s one that’s good for baking, like a 1-to-1 substitute. You’ll also want to double-check that your chocolate chips are gluten-free (most are, but it’s always a good idea to read the label). The rest of the ingredients are naturally gluten-free, so you won’t need to change anything else. You’ll still get that perfect buttery crumble, gooey chocolate, and burst of raspberry goodness, just without the gluten!