You will love these chocolate raspberry crumb/pie bars. If you are someone who loves the chocolate/raspberry combination these are magical! They are also a perfect recipe to use up some fresh raspberries that might be on their last leg. 

It’s been a little while since I’ve posted a recipe on here. (Well, since I’ve posted anything to be honest!) I made these raspberry bars because our grocery store had the raspberries on sale for 99 cents. They were so yummy I had to share.

I first tried them last summer when we had a neighborhood gathering and someone brought them. They were kind enough to share the recipe but I didn’t get around to making them until a year later because I forgot I had the recipe. My family gobbled them up today when I made them and I have a feeling they were will be a regular in our dessert rotation. 

These raspberry chocolate crumb bars are pretty rich. They have a fudge layer made from sweetened condensed milk (yum!) and then chocolate chips sprinkled on top. I think the fresh raspberries add just the right amount of tartness and balance out the chocolate. You can always opt to use raspberry jam instead, but I think it might be a little bit sweet. I also used some dark chocolate chips for the fudge layer but you can use semi-sweet which will also make them a little sweeter. 

Raspberry Chocolate Crumb Bars

For crust:
1 cup (2 sticks) room temperature butter
2 cups flour
1/2 cup brown sugar
1/4 tsp salt

Preheat your oven to 350. Line a 9X13 pan with foil or parchment paper for easy removal.  In a mixing bowl, beat the butter until creamy with a mixer. Add the flour, brown sugar, and salt and mix until combined. The dough should be crumbly. Reserve 1/2 cup of the dough to crumble over the top. Press the rest into a 9X13 pan. Bake for 10 minutes until slightly golden. Meanwhile make the fudge layer. 

For fudge layer:
1 cup dark chocolate chips
1 can sweetened condensed milk

In a small saucepan, melt the chocolate chips with the sweetened condensed milk over low heat until the chips are just barely melted. You can also do this in the microwave.

Once the crust has finished baking, spread the fudge layer carefully over the warm crust.

For the topping:
12 oz fresh raspberries, crushed
1/2 cup mini chocolate chips
1/2 cup semi-sweet chocolate chips

Rinse your raspberries in a colander, then lightly smash them, allowing some of the juice to drain out. Discard the excess juice. Spoon the raspberries over the fudge layer, then sprinkle with chocolate chips. Crumble your reserved crust over the top. Bake for 25 minutes. 

Allow the bars to cool, then remove them by gently lifting the aluminum foil out of the pan. Slice and serve. May be served warm or cold. 

(Recipe adapted from here)