Description
Indulgent Dark Chocolate Raspberry Pie Bars blend rich cocoa with tangy berries in a luxurious dessert. Chocolate lovers will savor each complex layer of this irresistible sweet treat.
Ingredients
- 2 cups (480 ml) all-purpose flour
- 2 cups (280 g) fresh or frozen raspberries
- 1 cup (170 g) dark chocolate chips or chopped dark chocolate
- 1 cup (227 g or 2 sticks) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ⅓ cup (67 g) granulated sugar
- ¼ tsp salt
- 1 tbsp cornstarch
- 1 tsp lemon juice
- 2 tbsps (30 ml) heavy cream
Instructions
- Preheat Preparation: Heat oven to 350F (175C) and line an 8×8-inch baking pan with parchment paper, creating overhanging edges for effortless removal.
- Crust Formation: Blend flour, sugar, and salt, then cut in cold butter until the mixture resembles coarse crumbs. Press firmly into the pan’s bottom, creating a compact base.
- Initial Baking: Bake the crust until it transforms to a golden hue, approximately 12-15 minutes. Remove and allow a brief cooling period while maintaining its structural integrity.
- Chocolate Essence: Gently heat heavy cream in a saucepan until it reaches a soft simmer. Immediately remove from heat and whisk dark chocolate until achieving a silky, glossy texture.
- Flavor Enhancement: Incorporate sugar and vanilla extract into the molten chocolate mixture, ensuring a uniform, rich consistency. Pour evenly over the partially cooled crust.
- Raspberry Artistry: Crush fresh raspberries with sugar and lemon juice, preserving some fruit integrity for textural contrast. Distribute the raspberry mixture across the chocolate layer, using a knife to create elegant marbled swirls.
- Final Baking: Return the pan to the oven and bake for 20-25 minutes, monitoring the chocolate filling’s set and the raspberry layer’s gentle bubbling.
- Cooling and Setting: Allow bars to cool completely at room temperature, then refrigerate for a minimum of two hours to solidify flavors and achieve optimal texture.
- Presentation: Carefully lift bars from the pan using parchment paper. Slice into precise squares and garnish with fresh raspberries or a delicate powdered sugar dusting.
Notes
Butter Temperature Control: Keep butter extremely cold when making the crust to ensure flaky, crisp texture and prevent greasy results.
Chocolate Melting Technique: Use low, gentle heat when combining cream and chocolate to prevent burning or separating, creating a smooth, glossy ganache.
Raspberry Distribution Strategy: Add raspberry mixture sparingly and swirl gently to maintain distinct chocolate and fruit layers without over-mixing.
Cooling and Setting Patience: Allow complete cooling at room temperature and thorough chilling to develop rich flavors and achieve clean, firm cutting lines.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 17
- Calories: 289
- Sugar: 15 g
- Sodium: 52 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg