Dark Chocolate Raspberry Crumble Bars – Buttery, Jammy, and Perfectly Sweet

These bars hit that sweet spot where rich chocolate meets bright, tangy raspberry. They’re easy enough for a weeknight treat, yet pretty enough for a party dessert platter. The crust and crumble come from the same dough, so you’ll save time without cutting corners on flavor.

A quick raspberry layer and melted dark chocolate bring it all together. If you like desserts that are crisp at the edges, gooey in the middle, and not too sweet, this one’s for you.

Print Recipe

Dark Chocolate Raspberry Crumble Bars - Buttery, Jammy, and Perfectly Sweet

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Servings: 12 servings

Ingredients

• For the crust and crumble: 1 1/2 cups (190 g) all-purpose flour
• 1 cup (90 g) old-fashioned rolled oats
• 2/3 cup (135 g) packed light brown sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 3/4 cup (170 g) unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• For the raspberry layer: 1 1/4 cups raspberry jam or preserves (seeded or seedless)
• 1 cup fresh or frozen raspberries (no need to thaw), lightly mashed
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch (optional, for extra set if berries are very juicy)
• For the chocolate: 4 ounces (115 g) dark chocolate (60–70% cacao), chopped
• 1 teaspoon neutral oil (optional, for smoother melt)

Instructions

• Prep the pan: Heat oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang for lifting.
• Mix the dry ingredients: In a large bowl, whisk flour, oats, brown sugar, baking powder, and salt to break up any lumps.
• Add butter and vanilla: Pour in the melted butter and vanilla.Stir until the mixture forms moist clumps and no dry patches remain.
• Form the base: Press about 2/3 of the mixture firmly into the pan. Pack it well so the base holds together.
• Par-bake: Bake the base for 12–14 minutes until just set and lightly golden at the edges.
• Make the raspberry layer: In a small bowl, mix jam, mashed raspberries, lemon juice, and cornstarch if using.
• Melt the chocolate: In a microwave-safe bowl, heat chopped dark chocolate and oil in 20–30 second bursts, stirring until smooth.
• Layer it up: Spread the raspberry mixture over the warm crust. Drizzle or dollop the melted chocolate over the raspberries.
• Add the crumble: Scatter the remaining oat mixture evenly on top, leaving some gaps so the berry-chocolate peeks through.
• Bake: Return to the oven for 22–26 minutes, until the top is golden and the berry layer is bubbling at the edges.
• Cool and set: Let the pan cool on a rack for at least 1 hour.For clean slices, chill 30–60 minutes before cutting.
• Slice and serve: Lift out with parchment and cut into 12–16 bars. Serve at room temperature.

What Makes This Recipe So Good

• Balanced sweetness: Dark chocolate and raspberry keep things rich but not cloying.
• One dough, two jobs: The same mixture makes the base and the crumble topping.
• Great texture: Buttery crust, jammy center, and melty chocolate in each bite.
• Flexible: Works with fresh or frozen raspberries, homemade or store-bought jam.
• Make-ahead friendly: Tastes even better after a few hours as the layers settle.

Ingredients

• For the crust and crumble:
  • 1 1/2 cups (190 g) all-purpose flour
  • 1 cup (90 g) old-fashioned rolled oats
  • 2/3 cup (135 g) packed light brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 3/4 cup (170 g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
• For the raspberry layer:
  • 1 1/4 cups raspberry jam or preserves (seeded or seedless)
  • 1 cup fresh or frozen raspberries (no need to thaw), lightly mashed
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch (optional, for extra set if berries are very juicy)
• For the chocolate:
  • 4 ounces (115 g) dark chocolate (60–70% cacao), chopped
  • 1 teaspoon neutral oil (optional, for smoother melt)

Step-by-Step Instructions

1. Prep the pan: Heat oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang for lifting.
2. Mix the dry ingredients: In a large bowl, whisk flour, oats, brown sugar, baking powder, and salt to break up any lumps.
3. Add butter and vanilla: Pour in the melted butter and vanilla.

   Stir until the mixture forms moist clumps and no dry patches remain.

4. Form the base: Press about 2/3 of the mixture firmly into the pan. Pack it well so the base holds together.
5. Par-bake: Bake the base for 12–14 minutes until just set and lightly golden at the edges.
6. Make the raspberry layer: In a small bowl, mix jam, mashed raspberries, lemon juice, and cornstarch if using.
7. Melt the chocolate: In a microwave-safe bowl, heat chopped dark chocolate and oil in 20–30 second bursts, stirring until smooth.
8. Layer it up: Spread the raspberry mixture over the warm crust. Drizzle or dollop the melted chocolate over the raspberries.
9. Add the crumble: Scatter the remaining oat mixture evenly on top, leaving some gaps so the berry-chocolate peeks through.
10. Bake: Return to the oven for 22–26 minutes, until the top is golden and the berry layer is bubbling at the edges.
11. Cool and set: Let the pan cool on a rack for at least 1 hour.

    For clean slices, chill 30–60 minutes before cutting.

12. Slice and serve: Lift out with parchment and cut into 12–16 bars. Serve at room temperature.

Storage Instructions

• Room temperature: Keep in an airtight container for up to 2 days.
• Refrigerator: Store up to 5 days. The bars firm up nicely and slice cleanly when cold.
• Freezer: Wrap individual bars and freeze up to 2 months.

  Thaw at room temperature for 30–45 minutes.

Benefits of This Recipe

• Less sugar than typical bars: Dark chocolate and tart berries add flavor without relying on extra sweetness.
• Fiber boost: Oats add texture and a bit of whole-grain goodness.
• No mixer required: Melted butter keeps things simple and foolproof.
• Versatile serving: Great for bake sales, coffee breaks, or dessert with a scoop of vanilla ice cream.

What Not to Do

• Don’t skip par-baking the crust or it may turn soggy under the fruit.
• Don’t overbake until dry; pull them when the top is golden and the edges bubble.
• Don’t slice too soon; give the bars time to set for clean, neat squares.
• Don’t use watery jam without cornstarch; it can make the center runny.

Recipe Variations

• Almond twist: Add 1/2 teaspoon almond extract to the crust and sprinkle sliced almonds on top.
• Coconut crumble: Swap 1/3 cup oats for unsweetened shredded coconut.
• Gluten-free: Use a 1:1 gluten-free flour blend and certified gluten-free oats.
• Orange-kissed: Stir 1 teaspoon orange zest into the raspberry layer.
• Extra-chocolate: Add 1/4 cup mini dark chocolate chips to the crumble.

FAQ

Can I use milk chocolate instead of dark?

Yes, but the bars will be sweeter. If using milk chocolate, consider using a slightly tarter jam or adding a squeeze of lemon to balance it.

Do I need fresh raspberries?

No. Frozen raspberries work well.

Don’t thaw before mixing, and add the cornstarch to help the filling set.

How do I keep the crust from crumbling?

Press it firmly into the pan and par-bake until set. Measure the butter accurately; too little makes it crumbly, too much makes it greasy.

Can I double the recipe?

Yes. Use a 9×13-inch pan and add a few minutes to both baking stages, watching for the same visual cues.

How do I get clean slices?

Chill briefly after cooling, then use a sharp knife.

Wipe the blade between cuts for neat edges.

In Conclusion

Dark Chocolate Raspberry Crumble Bars deliver a bakery-style treat with very little fuss. The buttery oat base, bright berries, and silky chocolate make a trio that always works. Keep a batch on hand for easy snacking, or dress them up with powdered sugar and a scoop of ice cream.

Either way, they’re a reliable, crowd-pleasing dessert you’ll come back to again and again.