Chocolate Raspberry Crumble Bars are a delicious sweet cookie bar recipe made with fresh raspberries, raspberry jam, and chocolate dough!
I am a huge fan of chocolate and raspberries together!
While raspberries are naturally pretty tart, the sweetness in the chocolate and the dough balances it out.
Making these cookie bars is a great recipe for kids to help with!
I made a variation of these, a Mixed Berry Crumble Bar, with my nephew and he just LOVED it!
His favorite part was getting his hands dirty and pressing the dough into the bottom of the pan and squeezing the topping dough into clumps.
Using Jam
If possible, making a homemade raspberry jam is best for these Chocolate Raspberry Crumble Bars.
But store bought jam works extremely well also. Just use any jam that you love!
The jam you use will have a prominent flavor so it is important that you like it!
And if you want an extra gooey bar, use more jam!
Variations
If desired, you could swap out the raspberries and raspberry jam for other fruit like strawberries.
Another fun idea is to add 1/4 to 1/2 cup of chocolate chips into the dough!
This would give you extra pockets of chocolate goodness!
Using oats is completely optional and up to personal preference.
The oats add some texture and chew to the Chocolate Raspberry Crumble Bars.
If preferred, just skip them altogether! No need to change anything else about the recipe.
I love to serve up these cookie bars warm.
Either straight out of the oven, or simply warm them for a few seconds in the microwave.
And they are extra decadent if you serve them with some ice cream!
Leftovers, if you have any, can be stored in a container at room temperature for 2-3 days (if they last that long).
You can also refrigerate the bars, or even freeze them.
I would love to hear about how your raspberry bars turn out, so come back and leave us a comment!
You can also find us on social media. Just tag us with a picture of your yummy dessert!
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Chocolate Raspberry Crumble Bars
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 2/3 cup sugar
- 1/2 teaspoon salt
- 18 Tablespoons unsalted butter (2 sticks plus 2 Tablespoons) (softened)
- 1/2 cup rolled oats optional
- 1/4 cup light brown sugar packed
- 1 cup raspberry jam
- 1 pint raspberries fresh or frozen (2 cups)
- 1 Tablespoon lemon juice
Instructions
- Preheat oven to 375F.
- Line a 9×13 pan with parchment paper or foil. Spray the dish with non stick spray.
- In a large bowl, whisk together the flour, cocoa powder, sugar, and salt. Using a stand mixer or electric mixer, beat 16 Tablespoons (2 sticks, 1/2 pound) of butter at low speed into the flour until it is incorporated and looks like wet sand. (Alternatively, do this in a large bowl with your fingers, squishing the butter into the flour).
- Remove one cup of the flour mixture for the topping and set aside.
- Take the remaining flour mixture and press it into an even layer across the bottom of the dish.
- Bake the bottom crust in the dish until the edges just start to brown, approximately 15 minutes.
- While the bottom crust is baking, combine the reserved flour mixture, oats if using, and brown sugar in a medium bowl. Stir to combine.
- Add the remaining 2 Tablespoons of butter to the topping mixture and pinch it to combine, making clumps of the streusel. Set aside.
- In a small bowl, combine the raspberry jam and lemon juice. Stir to combine.
- When the bottom crust has been removed from the oven, spread the raspberry jam mixture across the warm crust. Then sprinkle the raspberries across the jam, and then the streusel mixture across the top.
- Bake the crumble bars for approximately 20-25 minutes until the top is browned and the edges of the apricot mixture are bubbling.
- Let cool completely or until just slightly warm, approximately 2 hours. Use the foil or parchment to remove the bars from the dish and cut into pieces. Re-warm if desired in pieces or as a whole. Serve with ice cream or whipped cream if desired.
