These Raspberry Chocolate Chip Bars feature a chocolate chip cookie crust and crumble topping with a juicy raspberry filling.
Raspberries are chocolate are such a classic yummy flavor combo. My No-Bake Chocolate Raspberry Cheesecake features them together for a decadent summer dessert. Dark Chocolate Raspberry Pavlova combines fresh raspberries with bitter dark chocolate on a sweet pavlova.
These crumbly delicious bars have chocolate chips inside the buttery chocolate chip cookie-inspired crumble layers with a jammy raspberry layer inside.
Jump to:
⭐️ Why You Need to Make This Recipe
- Texture - Crumbly chocolate chip shortbread crust and topping with a juicy raspberry layer.
- Flavor - Buttery crumble, semisweet chocolate, and tart raspberries come together in these simple bars.
- Method - You can prepare both components of these bars, assemble them, and bake them in under an hour!
🧈 Ingredients
Here are the ingredients needed to make these chocolate chip raspberry crumble bars.
Ingredient Notes
- Butter - I use salted butter in this recipe but you could use unsalted butter instead with an additional ½ teaspoon of salt added.
- Raspberries - Fresh or frozen would work! Thaw first if using frozen raspberries.
- Chocolate Chips - You could use semisweet chocolate chips, milk chocolate, dark chocolate, or even white chocolate.
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Stir together the melted butter, brown sugar, white sugar, and vanilla.
Step 2: Add the flour, baking powder, salt, and chocolate chips.
Step 3: Stir until combined and crumbly.
Step 4: In a separate bowl, muddle the raspberries, sugar, and cornstarch and mix until combined.
Step 5: Press ⅔ of the crumble mixture into the bottom of a pan lined with parchment paper. Spread the raspberry mixture over the bottom layer.
Step 6: Top with the remaining crumble mixture on top of the raspberry layer.
Bake in a preheated oven for 30-35 minutes or until golden around the edges.
💡 Top Tip
Let the bars cool fully before slicing into bars or serve warm by scooping right out of the pan and serving with vanilla ice cream or whipped cream.
❓ Recipe FAQs
The recipe calls for semisweet chocolate for a yummy bitter-and-sweet balance but you could use dark, milk, or white chocolate instead if you would rather.
Yes, either works. Thaw first if using frozen raspberries.
Yes, add an additional ½ teaspoon of salt to the recipe if using unsalted butter.
Store fully cooled bars in an airtight container at room temperature for up to 3 days.
❤️ More Raspberry Recipes
Looking for other recipes like this? Try these:
If you tried these Chocolate Chip Raspberry Bars or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Raspberry Chocolate Chip Bars
Equipment
- 9x9-inch pan
- parchment paper
- mixing bowls
- measuring cups & spoons
Ingredients
- 1 cup salted butter * melted
- 1 cup brown sugar packed
- ¼ cup granulated (white) sugar
- 2 teaspoons vanilla extract
- 2 cups flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cups chocolate chips *
- 1 ½ cups raspberries * (fresh or frozen)
- 2 tablespoons granulated (white) sugar
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 350°F. Line a 9x9-inch pan with parchment paper.
- Stir together the melted butter, brown sugar, ¼ cup of white sugar, and vanilla. Add the flour, baking soda, salt, and chocolate chips and mix until crumbly and combined. Press ⅔ of this mixture into the bottom of the prepared pan.
- In a separate bowl, mash and muddle the raspberries, 2 tablespoons of white sugar, and cornstarch until combined. Spread over the bottom crust in the pan. Top with the remaining crumble mixture.
- Bake in the preheated oven for 30-35 minutes or until golden brown around the edges. Let cool in the pan for 30 minutes before lifting out of the pan with the parchment paper. Let cool fully before slicing to serve.
Notes
- You could use unsalted butter instead with an additional ½ teaspoon of salt added.
- Thaw first if using frozen raspberries.
- You could use semisweet chocolate chips, milk chocolate, dark chocolate, or even white chocolate.
Leave a Comment