These delicious crumble bars are made of a moist, cinnamon-flavored crust, layered with a luscious raspberry filling, then sprinkled with chocolate chips and golden crumbs on top. They are ready for the oven in 10 minutes and will give you a burst of sweet, tangy, summer-filled goodness in every bite!
Sun-ripened, juicy raspberries are desserts just waiting to happen! I loved using these sweet and tart berries to make my yummy Raspberry and White Chocolate Loaf Cake and my super versatile Raspberry Compote recipes. Today, I am making these easy crumble bars that you can enjoy as an afternoon treat, dessert, or when you are looking for a sweet snack in the wee hours of the morning!
Why you'll love this recipe
- A fuss-free recipe! You can make these Raspberry Chocolate Crumble Bars using easy-to-find baking ingredients, a couple of mixing bowls, a baking sheet, and your oven. It will only take 10 minutes to assemble everything, so you can go about your day as it bakes. My fruity pebbles treats are another quick bar dessert if you're short on time!
- Bakery-style homemade sweets. No need to go out to get your chocolate or berry fix! These dessert bars are as good as any you find at bakeshops- guaranteed!
- Made for a crowd. These bars are made in a sheet pan and can serve a crowd in one go! It is perfect for big family celebrations, potlucks, and parties. You can also store the rest to enjoy for the next few days!
- Not just a summer treat. This recipe is the perfect way to use those fresh and ripe raspberries. However, do not let that stop you from making this at any time of the year by swapping them with frozen ones.
Key ingredients and why we use them
The ingredients I used to make the crumble crust and toppings are your typical baking essentials, so all you need is to pull them out of your pantry. Once you have fresh raspberries and lemon, then you are all set!
Fresh Raspberries: You can use them whole or slice them into halves. If you use frozen berries, thaw them overnight in the fridge and pat them dry before using them.
Lemon Juice: This adds a bright tanginess to the raspberry filling.
Cinnamon and Vanilla Extract: These are used to give the crumble crust a warm flavor and delicate aroma! Feel free to use these vanilla extract substitutions if you don't have any on hand.
Unsalted Butter: Dice the butter into ¼-inch cubes to make it easier to combine with the flour mixture. Butter gives the crust a nice flaky texture.
I used an 8-inch square pan and sliced the Raspberry Chocolate Crumble into 4x3 squares. You can cut them into 4x4 squares to yield smaller 16 pieces of bars. You could also use a quarter-sheet cake pan and double the recipe.
You will also need an 8x16 inch parchment paper (8 inches wide by 16 inches long). Lay it in the pan with equal amounts of extra parchment hanging over each end to make a parchment sling. This will make it easier for you to take the baked crumble out of the pan without it falling apart.
Heather's helpful hints
- This recipe calls for cold butter to be "cut" into your flour mixture. I like to do this with my hands to get a feel for the dough. However, you can also use a pastry cutter or a food processor.
- Depending on the humidity of your kitchen, you may need to add 1-4 teaspoons of water to your dough. I find that when I make this in the winter, the recipe calls for additional moisture.
- You can sprinkle nuts (almond, macadamia, walnuts), seeds (pumpkin or sunflower), or coarse sea salt to give your Raspberry Chocolate Crumble Bars more texture and pops of saltiness.
- You can use a chocolate bar if you do not have chocolate chips. Just crush them into small chunks or use a wide peeler to make chocolate shaves.
Frequently asked questions
For sure! You can use strawberries, blueberries, and cranberries too.
It can be because you used too much flour or your kitchen lacks the necessary humidity to make it moist. Also, take note that flour to water ratio differs per brand. Some may require more liquid than others.
Yes, you can store baked bars in an airtight container for one week or in the freezer for three months. If freezing, it is better to pack the bars individually in plastic wrap, or you can place a piece of parchment paper between them so they do not stick together.
Step-by-step recipe instructions
Making these raspberry chocolate bars is super easy!
1. Make the raspberry layer. In a medium bowl, toss together the ingredients for the raspberry layer (raspberries, cornstarch, lemon juice, and sugar). Set aside.
2. Mix flour and butter together. In a separate bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. Add the cubed butter and work it in with your hands until the mixture looks like coarse cornmeal; there should be no butter pieces remaining.
3. Press dough to make the crust and add the raspberry layer. Using your hands, press about two-thirds of the dough into the bottom of your prepared pan. Pour the raspberry mixture over top.
4. Add topping and bake. Sprinkle chocolate chips on top. Crumble the remaining dough over the raspberry mixture. Bake in the oven for about 40 - 50 minutes.
These bars a delicious on their own as an everyday snack or dessert. However, if you want to fancy it up for a special occasion, serve it "a la mode" by placing a scoop of vanilla ice cream on top, drizzled with some raspberry compote! They are also ideal for gift-giving or bake sales- simply place them in a decorative box!
Are you looking for more summer goodies? Try these too!
Sour Cherry Pie with Premade Crust- This delightful sour cherry pie with premade crust uses tart cherries for the perfect mixture of sweet and sour. Using a pie crust cutter gives this dessert great visual appeal too!
Fig Cake with Tamarind Glaze- This delicious fig cake recipe is moist and flavorful. It is topped with a sweet and tangy tamarind glaze which takes only 2 minutes to prepare.
Almond Mini Bundt Cakes with Orange Glaze- This recipe features a moist almond and orange cake drizzled with orange glaze and topped with orange zest.
Raspberry Chocolate Crumble Bars
- 8-inch square pan
- parchment paper
- 2 cups raspberries fresh
- 2 teaspoons cornstarch
- 1 tablespoon lemon juice
- ¼ cup granulated sugar
Crumble Crust and Topping
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup unsalted butter cold, diced in ¼ inch cubes
- 1 large egg yolk
- 1 tablespoon water
- 1 teaspoon vanilla extract
- ¾ cup chocolate chips dark, semi-sweet, or milk
- Preheat the oven to 350° F. Lightly spray an 8-inch square aluminum pan with nonstick cooking spray and line with a parchment paper sling for easy removal from the pan. Next, spray the sling with nonstick cooking spray.
- In a medium bowl toss together the ingredients for the raspberry layer (raspberries, cornstarch, lemon juice, and sugar). Set aside.
- In a separate bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. Add the cubed butter and work it in with your hands until the mixture looks like coarse cornmeal; there should be no butter pieces remaining.
- Add the egg yolk, water, and vanilla extract to the flour and butter mixture and mix with a fork to form the dough.
- Using your hands, press about two-thirds of the dough into the bottom of your prepared pan. Pour the raspberry mixture over top. Sprinkle chocolate chips on top. Crumble the remaining dough over the raspberry mixture.
- Bake in the oven for about 40 - 50 minutes, until you see the raspberries bubbling and the crumble layer starting to turn golden.
- Once cooled, lift the bars from the pan by the ends of the parchment paper sling and transfer them to a cutting board. Mine take about 2-3 hours to cool completely. Sometimes I let them cool at room temperature for 1 hour and transfer them to the refrigerator to speed things up.
Notes and Tips
Parchment Sling: To make the sling, cut a piece of parchment paper 8 inches wide by 16 inches long, and lay it in the pan with equal amounts of extra parchment hanging over each end.
Storage: Store baked bars in an airtight container for 1 week or in the freezer for 6 months.
- Make-Ahead: These bars freeze well up to three months. Thaw them overnight in the refrigerator.
- Cut Butter into Flour: This recipe calls for cold butter to be "cut" into your flour mixture. I like to do this with my hands so I can get a feel for the dough. However, you can also use a pastry cutter or a food processor.
- Humid Conditions: Depending on the humidity of your kitchen, you may need to add 1-4 teaspoons of water to your dough. I find that when I make this in the winter, the recipe calls for additional water.
Did you make this recipe?! First, let me say THANK YOU for giving it a try!
Please leave us a rating and feedback in the comments section at the bottom of this post. I always love to hear your thoughts and ideas on what went well — and didn't — with a recipe!
I answer all questions!