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Chocolate Raspberry Crumble Bars

The mix of sweet shortbread like dough with a cheeky layer of chocolate ganache, another oozing layer of sweet raspberries topped with more crumbly golden goodness. It tastes divine yet is deceptively easy to make.

Scale

Ingredients

For the crumble base and topping

450g (3 cups) flour

340g (1 1/2 cups) granulated sugar

1 teaspoon baking powder

1/2 teaspoon salt

1 egg

220g (1 cup) unsalted butter, cold and cubed

For the chocolate ganache

130g (3/4 cup) dark chocolate, chopped

1 cup (240ml) double cream

For the raspberry filling

375g (3 cups) raspberries, frozen

4 teaspoons corn starch

1/2 lemon, juiced

For the yogurt glaze

1/2 cup yogurt, greek or natural

240g (1 1/2 cups) icing sugar, sifted

Instructions

For the crumble base and topping

1.   Pre-heat your oven to 180C. Line a 9inch square baking tray with parchment paper.

  1. Add the flour, sugar, baking powder and salt into a large bowl and mix until combined. Add the egg and cubed butter and then using your finger-tips, rub the butter into the mixture until it resembles breadcrumbs. 
  2. Spoon half the crumble mixture into the base of your prepared baking pan. Spread it out level and then press it down firmly into a compact even layer.

For the chocolate ganache

  1. Pour the cream into a small saucepan and gently heat on the stove top on a low heat. When cream is warm and starting to simmer, do not let it boil, then pour cream over the chocolate and let it sit for 2-3 minutes. 
  2. Whisk slowly in the same direction until all the cream and chocolate are combined. Leave to cool for ten minutes and then pour over your crumble base layer and spread evenly.

For the raspberry filling

  1. Combine the raspberries, lemon juice and cornflour in a medium bowl and mix until combined. Add the raspberries mixture into your baking pan onto of the chocolate ganache and spread evenly.
  2. Scatter your remaining crumble mixture over the raspberries. Bake in the pre-heated oven for 25-30 minutes until the crumble is golden brown and the raspberry filling is oozing. 
  3. Remove from the oven and cool for a couple of hours for them to chill sufficiently and not fall apart when you lift them out of the baking pan.

For the yogurt glaze

  1. Whilst the crumble bar is cooling. Add yogurt and icing sugar to a medium bowl and stir until combined. If the glaze is too thick then add 1 teaspoon at a time of water until you reach the desired consistency. Same goes for if the glaze is too runny, then add 1 tablespoon at a time of icing sugar until you have reached the right consistency. Drizzle over the bars to serve.