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

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method

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)

Method
 

  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.