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Chocolate Raspberry Crumb Bars

Deliciously rich and buttery chocolate raspberry crumb bars, perfect for potlucks and picnics.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 16 tablespoons unsalted butter, softened Soften to room temperature for easier creaming.
  • 1/2 cup light brown sugar, packed
  • 2 cups all purpose flour
  • 1/2 teaspoon salt
For the filling and topping
  • 14 ounces sweetened condensed milk 1 can
  • 1 cup bittersweet chocolate chips
  • 1/2 to 2/3 cup raspberry preserves, seedless Optional; for a smoother texture use seedless.
  • 1 cup semisweet chocolate chips For extra pockets of melty goodness.
  • 1/2 cup chopped pecans or walnuts, toasted Optional; toast briefly for maximum crunch.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and lightly grease a 9x13 baking dish.
  2. In a mixing bowl, cream the softened butter and packed brown sugar together for 2–3 minutes until airy and fragrant.
  3. Mix in the flour and salt until the mixture becomes crumbly. Reserve 2/3 cup of this crumb mixture for the topping.
  4. Press the remaining crumb mixture firmly into the bottom of the prepared baking dish to form an even crust.
Baking
  1. Bake the crust for 10 minutes until it sets and just begins to color.
  2. Stir the toasted pecans into the reserved crumb mixture.
  3. Combine the sweetened condensed milk and the bittersweet chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until the mixture is smooth and glossy.
  4. Pour the melted chocolate mixture over the pre-baked crust and spread it evenly.
  5. Scatter the semisweet chocolate chips over the chocolate layer.
  6. Dollop the raspberry preserves across the top and lightly swirl with a knife.
  7. Sprinkle the reserved crumb topping over everything.
  8. Bake for 25 minutes, until the top is set and fragrant.
Cooling & Serving
  1. Cool completely in the pan so the layers firm up, then cut into bars.
  2. Serve slightly chilled or at room temperature, optionally with vanilla ice cream.

Notes

Store bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze in a single layer on a tray, then stack with parchment between layers for up to 3 months.