60 Minute Chocolate Raspberry Crumb Bars You’ll Crave Forever

Oh my gosh, you guys – these chocolate raspberry crumb bars are my absolute weakness! I first made them for a last-minute potluck years ago when I needed something quick but impressive. The moment that sweet-tart raspberry jam met the buttery crumb topping with melty chocolate chips? Game over. Now they’re my go-to when I need a dessert that looks fancy but secretly takes less than an hour from bowl to plate. The best part? That irresistible contrast between the crisp crust, gooey jam layer, and chocolate-studded crumbles on top. Trust me, one bite and you’ll be hooked just like I was!

Why You’ll Love These Chocolate Raspberry Crumb Bars

Listen, I know you’re going to fall head over heels for these bars just like I did. Here’s why:

• Effortless magic: No mixer, no fancy techniques—just a bowl, a spoon, and that irresistible crumbly texture you get from rubbing butter into flour with your fingers (so satisfying!).
• Sweet-tart perfection: The raspberry jam gives that bright punch against the rich chocolate, like they were made for each other.
• Crowd-pleaser guarantee: I’ve brought these to book club, picnics, and even a fancy dinner party—every single time, the plate comes home empty.
• Freezer-friendly lifesaver: Stash a batch in the freezer, and you’re always 10 minutes away from impressing unexpected guests (or treating yourself).

Seriously, these bars check all the boxes—easy, delicious, and downright addictive. You’re welcome in advance!

Ingredients for Chocolate Raspberry Crumb Bars

Okay, here’s the scoop on what you’ll need to make these magical bars – and trust me, every ingredient plays a starring role!

• 1 1/2 cups all-purpose flour (spooned and leveled, please – no packed flour here!)
• 1/2 cup granulated sugar (this is just enough to sweeten without overpowering the raspberry)
• 1/4 teaspoon salt (don’t skip this – it makes all the flavors pop)
• 3/4 cup unsalted butter, cold and cubed (I’m talking fridge-cold, straight-from-the-butter-dish cold)
• 1 cup raspberry jam (go for seedless if you want that smooth texture, but seeded works too for extra character)
• 1/2 cup semi-sweet chocolate chips (or chop up a good quality chocolate bar if you’re feeling fancy)

See? Simple ingredients, but when they come together – oh boy, just wait!

How to Make Chocolate Raspberry Crumb Bars

Alright, let’s get baking! I promise this is so easy you’ll have these bars in the oven before your oven finishes preheating. Just follow these simple steps – and resist the urge to eat all that crumbly dough straight from the bowl (been there!).

Step 1: Prepare the Crust

First things first – preheat that oven to 350°F (175°C). While it’s heating up, grab a big bowl and whisk together your flour, sugar, and salt. Now here comes the fun part – take that cold cubed butter and start working it into the dry ingredients with your fingers or a pastry cutter. You want it to look like coarse crumbs – little butter bits mean flaky layers! Press half of this heavenly mixture firmly into your parchment-lined pan like you’re making a delicious edible foundation.

Step 2: Layer the Raspberry Jam and Chocolate

This is where the magic happens! Take your raspberry jam and spread it evenly over the crust. Pro tip: if your jam is super thick, microwave it for 10 seconds to make spreading easier. Then comes the chocolate – scatter those chips evenly across the jam layer. I like to press them down gently so they don’t all roll off when you add the topping. Now crumble the rest of that buttery dough mixture over everything – don’t be shy with those chunks!

Step 3: Bake and Cool

Pop those beauties in the oven for 30-35 minutes – you’ll know they’re ready when the top is golden brown and you can smell that heavenly raspberry-chocolate aroma filling your kitchen. Here’s the hardest part – WAIT until they’re completely cool before cutting (about 1-2 hours). I know, torture! But if you cut too soon, you’ll get messy jam rivers instead of perfect bars. Trust me, it’s worth the wait!

Tips for Perfect Chocolate Raspberry Crumb Bars

After making these bars more times than I can count (okay, maybe I can count, but I don’t want to admit how many batches I’ve eaten!), here are my foolproof secrets:

• Parchment paper is your best friend – it makes lifting out the bars SO easy, and you get those perfect clean edges every time.
• Chill the crust for 10 minutes before adding the jam if you want an extra crispy base (great for picnics when you don’t want soggy bottoms!).
• Sprinkle a pinch of sea salt on top after baking – it makes the chocolate taste even richer.
• Use a pizza cutter to slice cleanly through those jammy layers without tearing.

These little tricks take your bars from “yum” to “OH MY GOSH WHAT IS THIS SORCERY?!”

Ingredient Substitutions and Notes

Listen, I get it – sometimes you need to swap things based on what’s in your pantry. Here’s the good news: these bars are crazy flexible! Swap raspberry jam for blackberry or strawberry – just keep it seedless if you’re texture-sensitive. Out of semi-sweet chips? Dark chocolate gives a sophisticated twist, while milk chocolate makes it extra kid-friendly. And if you’re out of butter (gasp!), cold coconut oil works in a pinch, though the crust won’t be quite as rich. The only non-negotiable? That crumbly topping – so don’t skimp on the butter if you can help it!

Serving and Storing Chocolate Raspberry Crumb Bars

Here’s the deal – these bars taste best at room temperature when the chocolate is just slightly soft and the jam is perfectly spreadable. I like to cut them into squares and arrange them on a pretty plate (the jam peeking through those crumbles is so pretty!). They’ll keep fresh in an airtight container for about 3 days – if they last that long! For longer storage, freeze them in a single layer – they thaw beautifully in about 15 minutes when that sweet craving hits.

Nutritional Information

Here’s the scoop on what’s in these delicious bars – but remember, these are just estimates! Actual values will vary depending on your specific ingredients and how generously you slice them.

• Per serving (1 bar): 220 calories, 10g fat (6g saturated), 30g carbs, 1g fiber, 18g sugar, 2g protein

Not too shabby for such an indulgent treat! But let’s be real – you’re not eating these for the nutrition, you’re eating them because they’re downright irresistible.

Frequently Asked Questions

Can I use frozen raspberries instead of jam?
Oh, I love this question! While you can use frozen raspberries, they’ll release more liquid than jam. Toss them with 1 tablespoon of cornstarch first to thicken things up. But honestly? The jam gives that perfect gooey consistency we all crave in these bars.

How do I make these gluten-free?
Easy peasy! Just swap the all-purpose flour for your favorite gluten-free blend (I like the 1:1 kinds). The texture might be slightly more crumbly, but still delicious. My gluten-free friend says they’re her favorite treat when I make them this way!

Why did my bars come out soggy?
Two likely culprits! Either you cut them while still warm (that jam needs time to set!), or your butter was too soft when making the crust. Next time, use fridge-cold butter and be patient – I know it’s hard!

Share Your Chocolate Raspberry Crumb Bars

I’d love to see your creations! Snap a pic of those jammy, crumbly masterpieces and share them in the comments below. Did you add your own twist? Tell me all about it – I’m always looking for new ideas to try!

Print