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Chocolate Raspberry Crumble Bars Recipe

Emma Duckworth
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.
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Method Brownies & Bars
Cuisine American
Servings 16 squares
Calories 419 kcal


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

Chocolate ganache

  • 130 g dark chocolate 70% - chopped
  • 1 cup double cream (heavy cream)

Raspberry Filling

  • 375 g raspberries - frozen
  • 15 g cornflour (corn starch)
  • ½ lemon - juiced

Yoghurt glaze

  • 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.

Chocolate ganache

  • 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.

Raspberry filling

  • 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.

Yoghurt glaze

  • 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.


To store: Store leftover crumble bars in an airtight container for up to 2 days at room temperature. Or refrigerate for up to 5 days. 
Alternatives: Substitute the raspberries for strawberries or blackberries. The chocolate layer is an optional addition.
Tips: To slice, use a large, sharp knife and run it under hot water before making the first slice. Run under hot water with every cut. This gives you beautifully clean layers.


Calories: 419kcalCarbohydrates: 63gProtein: 4gFat: 18gSaturated Fat: 11gTrans Fat: 1gCholesterol: 61mgSodium: 117mgPotassium: 101mgFiber: 2gSugar: 37gVitamin A: 596IUVitamin C: 8mgCalcium: 50mgIron: 2mg
Keyword Crumble bars, Raspberry bars
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