Dark Chocolate Raspberry Pie Bars

Indulge in the perfect combination of rich dark chocolate and tangy raspberries with these Dark Chocolate Raspberry Pie Bars. Each bite offers a heavenly blend of sweet and tart flavors, nestled in a buttery crust and topped with a luscious dark chocolate layer. Whether you’re serving them at a gathering or treating yourself to a special dessert, these bars are sure to impress.

Recipe Summary in Todd Wilbur’s Style: These Dark Chocolate Raspberry Pie Bars are a showstopper. Imagine a buttery shortbread crust, topped with a layer of tart raspberry filling, and finished off with a decadent dark chocolate ganache. It’s the kind of dessert that makes you want to reach for another slice… and another.

Personal Story: The first time I made these bars, they were an instant hit. The combination of dark chocolate and raspberry is one of my favorites, and turning it into a pie bar was a no-brainer. These bars have become a go-to for special occasions and are always the first to disappear at any party. They’re elegant enough for a dinner party but easy enough to whip up any time you need a sweet treat.

Why These Dark Chocolate Raspberry Pie Bars?

• Perfect Balance: The tartness of the raspberries complements the richness of the dark chocolate, creating a perfectly balanced dessert.
• Elegant Presentation: These bars look as good as they taste, making them ideal for entertaining.
• Make-Ahead Friendly: They can be made ahead of time and stored, making them a convenient option for busy schedules.

How to Make Dark Chocolate Raspberry Pie Bars:

1. Prepare the Crust:
   • Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
   • In a large bowl, cream together the butter and sugar until light and fluffy. Add the flour and salt, mixing until the dough comes together.
   • Press the dough evenly into the bottom of the prepared pan. Bake for 15-18 minutes, or until the edges are lightly golden. Remove from the oven and let cool slightly.
2. Make the Raspberry Filling:
   • In a medium saucepan, combine the raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and the raspberries break down, about 5-7 minutes.
   • Pour the raspberry filling over the baked crust, spreading it evenly. Set aside to cool while you prepare the ganache.
3. Prepare the Dark Chocolate Ganache:
   • In a heatproof bowl, add the dark chocolate. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
   • Pour the hot cream over the dark chocolate and let it sit for 2-3 minutes to melt. Add the vanilla extract and whisk until the ganache is smooth and glossy.
4. Assemble the Bars:
   • Pour the dark chocolate ganache over the raspberry layer, spreading it evenly with a spatula.
   • Refrigerate the bars for at least 2 hours, or until the ganache is set and firm.
5. Serve:
   • Once the ganache is set, lift the bars out of the pan using the parchment paper overhang. Cut into squares or bars, and serve chilled or at room temperature.

Tips:

• Crust: For an extra crunch, add 1/4 cup of finely chopped nuts to the crust.
• Raspberries: If using frozen raspberries, no need to thaw them before cooking.
• Ganache: For a shinier ganache, you can add 1 tablespoon of corn syrup.

Substitutions and Variations:

• Fruit Options: Swap out the raspberries for strawberries, blackberries, or even cherries.
• Chocolate Varieties: Try milk or white chocolate for a different flavor profile.
• Crust Alternatives: Use a graham cracker or Oreo crust instead of the shortbread.

Make a Healthier Version:

• Lower Sugar: Reduce the sugar in the raspberry filling and ganache by using a sugar substitute.
• Lightened Ganache: Use half-and-half or a mixture of milk and cream instead of heavy cream for a lighter ganache.

Closing in Todd Wilbur Style: And there you have it—Dark Chocolate Raspberry Pie Bars that are sure to satisfy your sweet tooth. With layers of rich chocolate and tart raspberries, they’re perfect for any occasion. Enjoy the decadence, and don’t forget to share with friends!

Frequently Asked Questions:

1. Can I use different fruits in the filling?
   • Yes, you can substitute the raspberries with other berries or fruits like cherries or strawberries.
2. How do I store the bars?
   • Store the bars in an airtight container in the refrigerator for up to 5 days.
3. Can I freeze the bars?
   • Yes, these bars freeze well. Wrap them individually in plastic wrap and store in a freezer-safe container for up to 3 months.
4. Can I make these bars ahead of time?
   • Absolutely! The bars can be made a day in advance and stored in the refrigerator.
5. What kind of chocolate should I use?
   • Use high-quality dark chocolate with at least 60% cocoa for the best flavor.
6. Do I need to use fresh raspberries?
   • Fresh raspberries are ideal, but frozen raspberries work just as well in this recipe.
7. Can I make the ganache in advance?
   • Yes, you can make the ganache up to a day ahead and store it in the refrigerator. Warm it slightly before spreading it over the bars.
8. What’s the best way to cut the bars?
   • For clean cuts, use a sharp knife and wipe it clean between each slice.
9. Can I add nuts to the recipe?
   • Yes, you can add chopped nuts to the crust or sprinkle them over the ganache.
10. What’s the best way to serve these bars?
    • Serve them chilled or at room temperature for the best texture and flavor.

Dark Chocolate Raspberry Pie Bars

Recipe by Alexandra

0.0 from 0 votes

Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• For the Crust:

• 1 cup 1 unsalted butter, softened

• 1/2 cup 1/2 granulated sugar

• 2 cups 2 all-purpose flour

• 1/4 teaspoon 1/4 salt

• For the Raspberry Filling:

• 1 1/2 cups 1 1/2 fresh or frozen raspberries

• 1/3 cup 1/3 granulated sugar

• 1 tablespoon 1 cornstarch

• 1 tablespoon 1 lemon juice

• For the Dark Chocolate Ganache:

• 1 1/2 cups 1 1/2 dark chocolate chips or chopped dark chocolate

• 3/4 cup 3/4 heavy cream

• 1 teaspoon 1 vanilla extract

Directions

• Prepare the Crust:
• Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
• In a large bowl, cream together the butter and sugar until light and fluffy. Add the flour and salt, mixing until the dough comes together.
• Press the dough evenly into the bottom of the prepared pan. Bake for 15-18 minutes, or until the edges are lightly golden. Remove from the oven and let cool slightly.
• Make the Raspberry Filling:
• In a medium saucepan, combine the raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and the raspberries break down, about 5-7 minutes.
• Pour the raspberry filling over the baked crust, spreading it evenly. Set aside to cool while you prepare the ganache.
• Prepare the Dark Chocolate Ganache:
• In a heatproof bowl, add the dark chocolate. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
• Pour the hot cream over the dark chocolate and let it sit for 2-3 minutes to melt. Add the vanilla extract and whisk until the ganache is smooth and glossy.
• Assemble the Bars:
• Pour the dark chocolate ganache over the raspberry layer, spreading it evenly with a spatula.
• Refrigerate the bars for at least 2 hours, or until the ganache is set and firm.
• Serve:
• Once the ganache is set, lift the bars out of the pan using the parchment paper overhang. Cut into squares or bars, and serve chilled or at room temperature.

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