These Chocolate Raspberry Crumble Bars tick all the boxes for an easy to make, delicious afternoon treat. 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.
These divine chocolate raspberry crumble bars are on repeat in our household. And you know why? Because they are so easy to make and are the perfect treat to snack on in the afternoon. Who am I kidding- I’d eat them for breakfast too! (And quite possibly have done!)
Why are crumble bars so easy to make?
The base of the bars and the crumble topping are made with the same ingredients. Say what? Yep, it’s true.
The crumble mixture only requires a handful of ingredients and I bet that you have all of these in your fridge or pantry:
- All-purpose flour
- Granulated Sugar
- Baking Powder
It’s for this exact reason that I made these bars. I needed to whip something up for an after-school cake sale and I literally stood in front of my fridge and pantry and had to use what I had on hand.
There are no obscure ingredients in this recipe and if you don’t have raspberries on hand, simply use another type of fruit. Strawberries, blackberries, blueberries, mixed berries…they’ll all work. It’s because of this reason that these Chocolate Raspberry Crumble Bars are a family favourite. I can whip up a batch before the girls come home from school. It keeps hungry tummies at bay!
How do you layer these crumble bars?
- You mix all the crumble ingredients in the same bowl until it resembles bread crumbs and then add half to the base of your pan.
- By pressing it down firmly and compacting it down, this creates a great thick base for the chocolate to seep into but also allows the bars to maintain their shape once sliced.
- Once you’ve added your layer of chocolate and then your layer of raspberries, it’s time for the final layer of crumble.
- With the remaining crumble in your mixing bowl, my trick is to squeeze some of it together with my finger-tips into rough little balls and then scatter it onto your raspberry layer. This gives your crumble layer a beautiful rough texture that turns golden brown in the oven.
- And that’s it. Time to bake and the ultimate patience in letting it cool long enough to slice so that the bars hold their shape.
How do you make these bars extra special?
Alrighty, now the delicious layer of chocolate ganache isn’t essential. If you research crumble bars on the internet, you actually won’t find many with chocolate in them. However, me being me wanted to elevate this standard crumble bar recipe with a little something special. And that responsibility fell to a decadent layer of chocolate ganache!
Let’s be honest, chocolate and raspberries are a match made in heaven. A fail-safe flavour pairing that works every single time. So as much as you don’t need to add this chocolate layer, I strongly RECOMMEND it! The best bit about ganache? , There are only two ingredients needed to make it. (Jeez I love this recipe for all its simple component.)
- Dark Chocolate
- Double Cream
Special doesn’t have to mean complicated and the addition of this ganache proves my point.
Let’s talk about that berry filling
Again, whilst stood in front of my pantry and fridge/freezer I noticed a bag of frozen raspberries. And that’s the great thing about this recipe- you can use frozen fruit. Another great reason why this is an easy recipe to make - you don’t even need fresh berries.
Sure, you could go with fresh but here are two reasons why it’s a good idea to go with frozen:
- They’ll cost a small fortune for the amount you’ll need.
- You can’t taste the difference between fresh and frozen once baked so why not use the ones from your freezer.
I constantly have a variety of frozen fruits in my freezer such as raspberries, strawberries, blueberries, cherries or blackberries. They end up in my smoothies, in compotes, crumbles, ice cream, fruit sauces or as a topping for my overnight oats. You seriously need to stock up your freezer!
To make this lovely sweet raspberry filling you need:
- Frozen raspberries
- Lemon juice
- Corn flour
Do I need to add the yogurt glaze?
Again, like the chocolate ganache, this isn’t an essential part of a crumble bar recipe. However, if you've been following me for long enough you will have come to realise that I love to make a simple recipe a more special by adding some extra elements. This glaze is one of those elements. It just raises a simple crumble bar into something special and quite frankly amazing to eat!
Like with the other components of this recipe, it only takes two ingredients for this glaze:
- Yogurt (Greek or natural)
- Icing sugar
Can I freeze crumble bars?
Absolutely. Allow to cool completely and then cut the crumble into squares. Place the squares onto a baking tray and place the tray into the freezer. After two hours the bars should be cold enough for you to stack in a zip-lock bag or freezer safe container. The crumble bars will freeze for 3 months.
To thaw, remove the quantity of bars that you’d like and set on your counter top to thaw to room temperature. They can be enjoyed as is or you can heat them in the microwave for 30 seconds and serve with a dollop of vanilla ice-cream…delicious!
For more recipes
Checkout my Triple Chocolate No-Bake Cheesecake for some real chocolatey indulgence. The recipe found here.
My friend Ari from Well Seasoned Studio has the most amazing Chocolate Raspberry Rugelach recipe. Check it out here so that you can continue the great chocolate raspberry pairing. It's one of my favourite flavour combinations.
Chocolate Raspberry Crumble Bars Recipe
- Square baking pan 23cm (9-inch)
Crumble base and topping
- 450 g plain flour (all-purpose)
- 340 g granulated sugar
- 1 tsp baking powder
- ½ tsp fine salt
- 1 large egg
- 220 g unsalted butter, cold and cubed
- 130 g dark chocolate 70%, chopped
- 1 cup double cream (heavy cream)
- 375 g raspberries, frozen
- 15 g cornflour (corn starch)
- ½ lemon, juiced
- 120 g yoghurt, Greek or natural
- 240 g powdered icing sugar (confectioners’ sugar), sifted
Crumble base and topping
- Pre-heat the oven to 180C (350F). Line a 23cm (9-inch) square baking tray with parchment paper.
- 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 fingertips, rub the butter into the mixture until it resembles breadcrumbs.
- Spoon half the crumble mixture into the base of your prepared baking pan. Spread it out level and press it down firmly into a compact, even layer.
- Pour the cream into a small saucepan and gently heat it on the stovetop on a low heat. When the cream is warm and starting to simmer, do not let it boil; pour cream over the chocolate and let it sit for 2-3 minutes.
- 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.
- Combine the raspberries, lemon juice and cornflour in a medium bowl and mix until combined. Add the raspberries mixture into your baking pan onto the chocolate ganache and spread evenly.
- Scatter your remaining crumble mixture over the raspberries. Bake in the preheated oven for 25-30 minutes until the crumble is golden brown and the raspberry filling is oozing.
- Remove from the oven and cool for a couple of hours to chill sufficiently and not fall apart when you lift them out of the baking pan.
- Whilst the crumble bar is cooling. Add yoghurt and powdered icing sugar to a medium bowl and stir until combined. If the glaze is too thick, add 1 teaspoon at a yohurt time until you reach the desired consistency. The same goes for if the glaze is too runny, then add 1 tablespoon at a time of powdered icing sugar until you have reached the right consistency. Drizzle over the bars to serve.
All recipes are developed and tested in Metric grams. I strongly recommend that you bake using digital scales for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.