Fudgy Chocolate Raspberry Bars
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These chocolate raspberry bars blend rich chocolate with bright raspberry flavor for a company-worthy dessert recipe. They start with a soft chocolate crust, then get a layer of sweet tart raspberry jam and berries, and finish with a drizzle of melted chocolate on top.
If you’re craving a fruity chocolate combination, this is the perfect sweet treat. And they’re easy to make in about 45 minutes, so totally doable for a family dinner.
But let’s not forget about special occasions. The chocolate drizzle gives the bars an intricate appearance and the flavors are rich, making them a tasty special occasion dessert.
We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
If you’re a fan of raspberry desserts, this recipe fits right in with other favorites like my raspberry cookie butter dip and raspberry cheesecake bars. Both recipes highlight the tartness of the raspberry flavor that pairs so well with sweet ingredients.
Also, if you have extra jam leftover after you make a batch, you can use it to make jam cookies. This recipe works well with just about any flavor, so be sure to try strawberry and blueberry, too.
Chocolate Raspberry Bars Ingredients Needed
Chocolate Crust
- All-purpose flour – combines with the dry ingredients to create a sturdy but soft crust.
- Unsweetened cocoa powder – use a good quality cocoa powder for the best chocolate flavor (we like this Dutch cocoa powder).
- Granulated sugar – sweetens the crust and balances the cocoa.
- Baking powder – gives the crust just a bit of lift so it doesn’t bake up too dense.
- Salt – enhances both the chocolate and raspberry flavors.
- Unsalted butter – the melted butter helps create a soft, brownie-like crust.
- Egg – room temperature eggs mix more smoothly and easily.
- Vanilla extract – adds warmth and rounds out the chocolate flavor.
Raspberry Layer
- Raspberry jam – we prefer seedless but seeded works if that’s what you have on hand.
- Lemon juice – brightens the berry flavor.
- Raspberries – optional, but they add texture and extra bursts of raspberry flavor.
Chocolate Topping
- Chocolate chips – choose a high quality semisweet or dark chocolate for best results.
- Coconut oil or butter – helps the chocolate melt smoothly and drizzle easily.
Get the complete ingredients & directions in the recipe card below.
How to Make Raspberry Chocolate Bars
Heat the oven and line a baking dish with parchment paper, leaving a little overhang for easy removal later.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
Add the melted butter, egg, and vanilla, mixing until a thick chocolate mixture forms.
Press the dough evenly into the prepared pan to create the chocolate crust.
Bake just until the crust is set but still soft.
While the crust is warm, spread the raspberry jam mixed with lemon juice evenly across the top.
Scatter raspberries over the jam layer if using.
Return the pan to the oven and bake until the raspberry layer is slightly bubbly around the edges.
Remove from the oven and allow the bars to cool completely before adding the drizzled chocolate topping.
In a microwave-safe bowl, melt the chocolate chips with coconut oil in short intervals, stirring until smooth.
Drizzle the melted chocolate over the cooled bars and let it set before slicing.
Tips for Making Chocolate Bars with Raspberries
- Use parchment paper for easy lifting and clean edges.
- Let the crust cool slightly before adding the raspberry layer so it spreads evenly.
- If you don’t have a piping bag for the chocolate drizzle, a small plastic bag works just as well. Spoon the melted chocolate into the bag, snip a tiny corner off, and drizzle away.
- Chill the bars briefly before slicing for the cleanest cuts.
- Dip a knife in hot water and wipe dry between cuts for neat slices.
Recipe Substitutions & Variations
- Jam: swap the raspberry jam with blackberry or cherry jam for a different flavor.
- Chocolate: use dark chocolate instead of semisweet for a richer topping or drizzle with white chocolate for contrast.
- Berries: replace fresh raspberries with freeze-dried raspberries for less moisture.
- Serving: sprinkle raw cocoa nibs on top before the chocolate sets for texture and/or dust with powdered sugar.
What to Serve with Raspberry Chocolate Bars
If you’re enjoying your sweet treat at the end of the day, pair it with a cold brew coffee or Dalgona cocoa. For a Valentine’s Day treat, they look beautiful next to homemade chocolate peanut butter hearts and cherry chocolate cupcakes.
How to Store Leftover Chocolate Raspberry Squares
Transfer leftover dessert bars to an airtight container and keep in the refrigerator for up to 4 days. If you used fresh raspberries they’ll get juicier the longer they are stored, so try to eat the bars in the first couple of days.
Can I use frozen raspberries?
Yes. Thaw and drain them well before adding to prevent excess moisture. Also, pat them with paper towels to make sure they are as dry as possible.
Why did my chocolate seize or turn grainy?
Chocolate can seize if it overheats or comes into contact with even a small amount of moisture. Melting it slowly and stirring often helps prevent this. However, this can sometimes happen when you choose a lower quality chocolate. We get good results with the Ghirardelli brand.
With a soft chocolate base, a layer of raspberry, and a chocolate drizzle, these bars have a bit of everything. They’re easy to make and always feel indulgent when you serve them.
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Easy Chocolate Raspberry Bars
Ingredients
Chocolate Crust Ingredients
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Raspberry Layer Ingredients
- 1 ½ cups raspberry jam, seedless or seeded
- 1 tablespoon lemon juice, fresh is best here
- 1 cup fresh raspberries, optional but adds texture (see note below about using frozen berries)
Topping Ingredients
- ½ cup semisweet chocolate chips
- 1 teaspoon coconut oil or butter
Instructions
Chocolate Crust
- Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang to lift the bars out after baking. Set aside.
- Whisk together flour, cocoa powder, sugar, baking powder, and salt in a large bowl.1 cup all-purpose flour, ¼ cup unsweetened cocoa powder, ½ cup granulated sugar, ½ teaspoon baking powder, ¼ teaspoon salt
- Add melted butter, egg, and vanilla to the dry ingredients and mix until a thick dough forms.½ cup unsalted butter, 1 large egg, 1 teaspoon vanilla extract
- Transfer the dough to the prepared pan, pressing it down evenly.
- Bake just until set, about 10–12 minutes.
Raspberry Layer
- Mix the raspberry jam and lemon juice together and spread evenly over the warm crust.1 ½ cups raspberry jam, 1 tablespoon lemon juice
- Sprinkle the raspberries evenly across the top of the jam mixture, if using.1 cup fresh raspberries
- Return the pan to the oven and bake until the jam is bubbling slightly around the edges (about 15-18 minutes).
- Allow the bars to cool before adding the topping.
Chocolate Topping
- Place the chocolate chips and coconut oil in a small microwave-safe bowl and melt in the microwave for 20 seconds, then stir. Continue heating in 20–30 second bursts, stirring until smooth after each heating cycle, until it’s melted and smooth.½ cup semisweet chocolate chips, 1 teaspoon coconut oil or butter
- Drizzle warm, melted chocolate over the cooled squares.
Notes
- If using frozen berries, be sure to thaw them first, drain, then pat completely dry to avoid adding too much moisture to the dessert bars.
- Let the bars cool completely before lifting out and slicing into squares.
- For the cleanest slices, chill the bars for 20–30 minutes before cutting. Dip a knife in hot water and wipe it dry before slicing.
- These bars are very rich so we usually cut them into smaller pieces. For larger servings, cut into 12 squares.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
