Description
Delight in these rich and buttery Dark Chocolate Raspberry Bars, featuring a tender shortbread base layered with sweet raspberry jam and topped with melty dark chocolate and crunchy nuts. Perfect as a decadent dessert or an indulgent snack, these bars combine fruity tartness with deep chocolate flavor for a crowd-pleasing treat.
Ingredients
Scale
Base & Topping
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Filling & Garnish
- 1 cup seedless raspberry jam
- 1 1/4 cups dark chocolate chips or chopped dark chocolate
- 1/2 cup sliced almonds or chopped walnuts (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to help lift out the bars after baking.
- Cream Butter and Sugars: In a large mixing bowl, use a mixer to cream the softened butter with both granulated and brown sugars until the mixture is light, fluffy, and well combined. This creates a smooth base for the dough.
- Add Vanilla and Dry Ingredients: Stir in the vanilla extract. Then add flour and salt, mixing gently until a soft dough forms. Be careful not to overmix to maintain tenderness in the bars.
- Form Base Layer: Take about two-thirds of the dough and press it evenly into the bottom of the prepared baking pan, creating a firm and even crust.
- Layer Jam and Chocolate: Spread the seedless raspberry jam evenly over the dough base in a smooth layer. Then sprinkle the dark chocolate chips evenly across the jam layer.
- Add Topping: Crumble the remaining one-third of dough evenly over the chocolate and jam. If using, sprinkle the sliced almonds or chopped walnuts on top for extra crunch and flavor.
- Bake the Bars: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the top turns lightly golden and the chocolate has melted.
- Cool and Slice: Remove from the oven and let the bars cool completely in the pan. Using the parchment paper overhang, lift out the bars and slice them into 16 even pieces for serving.
Notes
- You can substitute raspberry jam with other berry jams like strawberry or blackberry for a different fruit flavor.
- For cleaner, neater slices, refrigerate the bars before cutting.
- Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week to maintain freshness.
