Jump to Recipe

 Shortbread crust, fudge, jam, crumb topping, and chocolate chips make these Chocolate Raspberry Crumb Bars an exquisite treat!

These out of the ordinary Raspberry Bars are enhanced with chocolate! Plus, they’re easy to throw together.

Chocolate Raspberry Crumb Bars on a small white pedestal.
Table of Contents hide
1 Why You Must Make
2 How to Slice
3 Ingredient Notes
4 Two Sweetie Pies for March
5 You May Also Like
6 Raspberry Crumb Bars

Why You Must Make

I’m hosting my book club this week and it was the perfect opportunity to test out new recipes. Of course, my friend, Danielle, has tons of sweet inspiration on her blog, Hugs & Cookies XOXO, so I started my search there. Her Chocolate Raspberry Crumb Bars looked divine!

  • You can easily make these bars a few days ahead of time and they’d be an amazing addition to my buffet of goodies.
  • The cookie crust, topped with fudge, dollops of raspberry jam, crumbs, and chocolate chips, created an exquisite bar cookie.
  • They’re full of marvelous textures and flavors.
Overhead Chocolate Raspberry Crumb Bars on a white pedestal on a red napkin.

 How to Slice

These were a bit more challenging to cut into perfect squares than the typical bars due to the heavy sprinkling of chocolate chips AND the crumbly topping, but the hubby was happy to sample the chips that flew off the cutting board.

I usually chill my brownies and bar cookies to get a clean square pieces, but cold chocolate chips do not cut easily! No matter how you slice ’em, I think you’ll fall head over heels for these scrumptious chocolate raspberry crumb bars. I would score first, then chill. Scoring is cut superficial marks across the bars in a crosshatch pattern. Then when they’re chilled, use those marks to guide your knife while slicing.

If you have trouble cutting cookie bars into nice squares, check out my post on How to Cut the Perfect Cookie Bars!

Chocolate Raspberry Crumb Bars on a small white pedestal.

Ingredient Notes

  • Kitchen Staples – Flour, Brown Sugar, Salt.
  • Unsalted Butter – Softened for easier incorporation. If you use salted butter, you may not need the extra salt in the recipe.
  • Bittersweet Chocolate Chips (affiliate link) – I used the Ghirardelli brand.
  • Semi-sweet Chocolate Chips (affiliate link) – I used the Ghirardelli brand.
  • Sweetened Condensed Milk (affiliate link) – 14 ounce can – I used the Borden/Eagle Brand brand.
  • Chopped Pecans – Gently toast in the oven to bring out their essential oils (which means more flavor).
  • Raspberry Preserves (affiliate link) – I like the Bonne Maman brand, but any brand will work.

Two Sweetie Pies for March

On the second Monday of each month, Danielle and I cook up something from each other’s blog. Every treat I pull from her blog is a show stopper…I never have to worry whether we’ll like it or not. We always do! Thanks, Danielle, for another hit. xoxo

See which recipe of mine Danielle is featuring today! Plus check out Danielle’s social media sites and the post that inspired these fabulous bars:

You May Also Like

Stay in touch through social media @ Instagram, Facebook, and Pinterest. Don’t forget to tag me when you try one of my recipes! And if you love the results, please give it a 5-star rating in the recipe card.

Raspberry Crumb Bars Simple, but delectable bars with a layer of raspberry jam and a thick crumb topping!
The Recipe:

Raspberry Crumb Bars

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Yield 24 bars

Amazing raspberry cookie bars with a thick, heavenly streusel topping

4.9 Stars (13 Reviews)

Ingredients

Crust:

  • 1 ½ cups flour
  • ½ cup plus 3 tablespoons powdered sugar
  • ¾ cup (1 ½ sticks) butter, at room temperature

Filling:

  • ½ cup plus 2 tablespoons seedless raspberry jam

Crumb topping:

  • 1 ½ cups brown sugar
  • 1 cup (2 sticks) butter, at room temperature
  • 1 teaspoon vanilla
  • 2 ¼ cups flour

To serve:

  • Powdered sugar

Instructions

  1. Line a 9x13 pan with nonstick foil or spray it with nonstick cooking spray. Set aside. Preheat the oven to 350º.
  2. With a handheld mixer, blend all crust ingredients till well combined. Pat into the bottom of the prepared pan.
  3. Bake for 15-20 minutes till lightly golden. Set aside to cool for about 40 minutes.
  4. Spread raspberry jam evenly over the cooled crust.
  5. Using a mixer, blend the butter and brown sugar till well combined. Mix in the vanilla, then add the flour and mix until the flour is incorporated.
  6. Using your hands, pinch the dough to make large crumbs and sprinkle them over the raspberry jam. It looks like a lot, but use them all!
  7. Bake for 25-30 minutes, until the crumb topping is golden.
  8. Cool completely and sprinkle with powdered sugar, to serve if desired.

Notes

If freezing, do not sprinkle with powdered sugar until defrosted.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

24

Serving Size:

1 bar
Amount Per Serving: Calories: 143Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 4mgCarbohydrates: 33gFiber: 1gSugar: 18gProtein: 2g

HOW MUCH DID YOU LOVE THIS RECIPE?

Please leave a comment on the blog or share a photo on Pinterest

© Liz Berg
Cuisine: American / Category: Bar Cookies