Raspberry Chocolate Crumble Bars

These delicious crumble bars are layered with a cinnamon-flavored crust, luscious raspberry filling, and then sprinkled with chocolate chips.

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: 12

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.

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.

This recipe was found on My Sweet Precision. Thank you for visiting!