I’ve created decadent Chocolate Raspberry Crumb Bars with a buttery crumb crust, a fruity raspberry jam layer, and a rich chocolate drizzle topping—perfect for satisfying both fruit and chocolate cravings.

Why You’ll Love This Recipe

I adore the combination of tart raspberry jam and smooth chocolate, all nestled in golden, tender crumbs. These bars are easy to make, portable, and ideal for bake sales or cozy dessert nights. The crumb topping adds delightful texture that makes every bite special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Brown sugar
Salt
Unsalted butter, cold and cubed
Eggs
Vanilla extract
Raspberry jam (seeded or smooth)
Semi‑sweet or dark chocolate chips (or chopped chocolate)
Optional: coarse sugar or extra chopped chocolate for sprinkling

Directions

Preheat the oven to 350 °F (175 °C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a large bowl, whisk together flour, granulated sugar, brown sugar, and salt.
Add cold butter cubes and use a pastry cutter or your fingers to cut it into the flour mixture until coarse crumbs form.
Reserve about 1½ cups of crumb mixture for the topping. Press the remaining crumbs evenly into the bottom of the prepared pan to form the crust.
Bake the crust for 12–15 minutes or until lightly golden. Remove from oven.
Let the crust cool slightly, then spread the raspberry jam evenly over it.
Crumble the reserved crumb mixture over the jam layer.
Bake for another 20–25 minutes, until the topping is golden and the jam bubbles around the edges.
While bars bake, melt chocolate chips in a microwave-safe bowl (short bursts, stirring frequently), or in a double boiler. Drizzle the melted chocolate over the bars as soon as they come out of the oven.
If desired, sprinkle with coarse sugar or extra chocolate chunks.
Let the bars cool completely in the pan. Once cooled, refrigerate for 1 hour to set the jam and chocolate drizzle.
Use the parchment overhang to lift the entire slab out. Slice into bars before serving.

Servings and timing

Yields about 16 bars (2-inch squares).

Prep time: 20 minutes
First bake: 12–15 minutes
Second bake: 20–25 minutes
Cooling and chilling: 1 hour
Total time: approx. 2 hours

Variations

Mixed berry: Use strawberry or blueberry jam alone or in combination with raspberry.
Chunky fruit: Spread fresh or thawed mixed berries between the crust and crumble before baking.
Nutty twist: Stir chopped toasted nuts (like almonds or pecans) into the crumb topping.
White chocolate: Swap dark chocolate drizzle for white chocolate, or create both (zebra style).
Gluten‑free: Substitute a 1:1 gluten‑free flour blend; add ¼ tsp xanthan gum if blend doesn’t contain it.

Storage/reheating

I store these bars in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. For firmer texture, I refrigerate. To serve warm, I gently heat a slice in the microwave for 10–12 seconds.

FAQs

Can I use homemade jam?

Absolutely. I use homemade jam for a fresher, fruity flavor—just spread it slightly warm so it melds well with the crumb topping.

Why is my crust soggy?

The filling may be too thick or the crust too thin. I make sure the crust is firmly pressed and bake it until lightly golden before adding jam.

Can I freeze these bars?

Yes! I wrap sets of bars and freeze for up to 2 months. I thaw them overnight in the fridge or warm them gently before serving.

How do I get even slices?

I refrigerate the cooled slab first, then use a sharp knife—warm it under hot water, wipe dry, and slice for clean edges.

Can I make these in a larger pan?

You bet! For a 9×13-inch pan, I increase ingredients by 1½ times and bake for about 30 minutes in the first bake, then 25–30 minutes for the second.

Conclusion

These Chocolate Raspberry Crumb Bars offer a lovely balance of tart fruit, buttery crumb, and rich chocolate—all in a single square. I love how easy they are to make and how well they transport. Whether I’m serving them at a party or enjoying a sweet treat at home, they always feel indulgent and satisfying. I hope they become a go-to recipe in my baking rotation!