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Chocolate Raspberry Pie Bars
Sarah namedy

Indulgent Dark Chocolate Raspberry Pie Bars

These dark chocolate raspberry pie bars feature a buttery cocoa crust, a tangy raspberry layer, and a silky dark chocolate filling — a decadent dessert that’s both elegant and easy to make.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 16 bars
Course: Dessert
Cuisine: European, French-Inspired
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup powdered sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 large egg yolk
  • 2 tablespoons cold water (if needed)
  • 1 cup fresh raspberries (or frozen, thawed)
  • 1/4 cup granulated sugar (for raspberry filling)
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 8 ounces dark chocolate (70% cocoa or higher), chopped
  • 1 cup heavy cream
  • 1/4 cup granulated sugar (for chocolate filling)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Equipment

  • Mixing bowls
  • 8×8-inch baking pan
  • Whisk
  • Saucepan
  • heatproof bowl
  • Spatula
  • knife or skewer
  • refrigerator

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. In a medium bowl, whisk together the flour, cocoa powder, powdered sugar, and salt. Cut in the softened butter until the mixture resembles coarse crumbs. Stir in the egg yolk until combined. If dough is too crumbly, add cold water, one tablespoon at a time, until it holds together. Press evenly into the prepared pan.
    Bake the crust for about 15 minutes, or until set. Let cool slightly.
  3. In a small saucepan over medium heat, combine raspberries, sugar, lemon juice, and cornstarch. Cook for 5–7 minutes, stirring gently until the raspberries break down and the mixture thickens. Remove from heat and let cool.
  4. In a heatproof bowl, combine chopped dark chocolate and heavy cream. Microwave in 30-second intervals, stirring between each, until melted and smooth. Stir in sugar, then eggs, vanilla, and salt. Mix until fully combined and glossy.
  5. Spread raspberry filling evenly over the cooled crust. Gently pour the dark chocolate filling on top. Use a knife or skewer to swirl the layers slightly for a marbled effect.
  6. Bake for 25–30 minutes, or until edges are set and center is slightly jiggly. Cool in the pan, then refrigerate for at least 1 hour before slicing.
  7. Lift bars out of the pan using parchment overhang. Slice into squares or rectangles and serve chilled. Enjoy your indulgent dark chocolate raspberry pie bars!

Notes

For best texture, chill the bars for at least an hour before slicing. You can substitute blackberries or cherries for the raspberries. Store leftovers covered in the refrigerator for up to 4 days.