Chocolate Raspberry Bars

These decadent Chocolate Raspberry Bars combine three irresistible layers into one showstopping dessert. The foundation is a tender, buttery shortbread that walks the perfect line between chewy and crumbly. The middle layer features a bright, tangy homemade raspberry jelly that brings a burst of summer flavor with every bite. Crowning this treat is a smooth blanket of rich dark chocolate that adds depth and intensity to balance the fruit's natural acidity. The contrast of textures and flavors creates a sophisticated dessert that looks impressively complex but requires surprisingly little effort to create.

I first made these bars for a summer garden party where I needed something that could withstand the afternoon heat better than a frosted cake. The raspberry layer not only held up beautifully but seemed to intensify in flavor as the day went on. My neighbor, who typically declines dessert, came back for seconds and then quietly asked if she could take another piece home "for later." Now these bars make an appearance at nearly every summer gathering I host, and the platter is invariably emptied before anything else on the dessert table.

Key Ingredients

• Fresh raspberries: Their vibrant flavor is the star of the middle layer; summer berries at peak ripeness provide unmatched sweetness and acidity
• Maple syrup: Adds complexity to the raspberry jelly with its caramel notes while naturally sweetening without refined sugar
• Gelatin: Creates the perfect jelly consistency that slices cleanly without being too firm or rubbery
• Almond flour: The base for our shortbread layer; it adds a subtle nuttiness and tender texture while keeping the bars gluten-free
• Honey: Sweetens the shortbread base with a floral quality that pairs beautifully with the fruit
• Butter: Provides richness and that classic shortbread mouthfeel; use high-quality butter for the best flavor
• Dark chocolate: The luxurious top layer that ties everything together; opt for 70% cocoa for the perfect balance of sweetness and intensity
• Coconut oil: Added to the melted chocolate for a glossy finish that slices perfectly without cracking

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Detailed Cooking Instructions

Step 1:

Begin by preparing your baking pan. Line an 8×8-inch square pan with parchment paper, leaving overhang on all sides to create handles for easy removal later. This step is crucial for clean slicing and presentation. Preheat your oven to 350°F (175°C).

Step 2:

For the shortbread base, combine 2 cups almond flour, ¼ cup melted coconut oil, 3 tablespoons honey, 1 teaspoon vanilla extract, and ¼ teaspoon salt in a medium bowl. Mix until a cohesive dough forms that holds together when pressed between your fingers. The texture should be similar to wet sand but should stick together when compressed.

Step 3:

Press this mixture firmly and evenly into the bottom of your prepared pan. Use the bottom of a measuring cup to create a smooth, compact layer with even thickness throughout. This ensures the shortbread bakes evenly and creates a sturdy foundation for the other layers.

Step 4:

Bake the shortbread base for 15 minutes until just starting to turn golden at the edges. The center will still appear slightly soft but will firm up as it cools. If you prefer a crispier base, you can bake for an additional 3-5 minutes, watching carefully to prevent over-browning. Remove from the oven and let cool completely in the pan on a wire rack.

Step 5:

While the shortbread cools, prepare the raspberry jelly layer. In a food processor, combine 2 cups fresh raspberries and 3 tablespoons maple syrup. Pulse until the berries are completely broken down into a smooth puree. If you prefer a seedless jelly, pass this mixture through a fine-mesh sieve, pressing with a spatula to extract as much liquid as possible.

Step 6:

Transfer the raspberry puree to a small saucepan and place over medium heat. Bring to a gentle simmer, stirring occasionally to prevent sticking. Allow the mixture to reduce for about 10 minutes until it thickens noticeably and coats the back of a metal spoon. The volume should reduce by approximately one-third.

Step 7:

Sprinkle 1 tablespoon of gelatin over ¼ cup cold water in a small bowl and let stand for 5 minutes to bloom. Once the raspberry mixture has reduced, remove it from the heat and immediately add the bloomed gelatin, whisking vigorously until completely dissolved. The mixture should be smooth with no visible gelatin granules.

Step 8:

Pour the hot raspberry mixture over the cooled shortbread base, tilting the pan gently to ensure even coverage. Tap the pan lightly on the counter to remove any air bubbles. Place the pan in the refrigerator and allow the raspberry layer to set completely, about 1-2 hours.

Step 9:

Once the raspberry layer is firm to the touch, prepare the chocolate topping. Break 7 ounces of dark chocolate (about 200g) into small pieces and place in a heatproof bowl. Add 1 tablespoon coconut oil. Melt together using either a double boiler or in 30-second increments in the microwave, stirring between each interval, until completely smooth and glossy.

Step 10:

Pour the melted chocolate mixture over the set raspberry layer, using an offset spatula to spread it evenly to the edges. Work quickly as the cold raspberry layer will start to set the chocolate on contact. Return the pan to the refrigerator for at least 30 minutes until the chocolate layer is completely set.

Step 11:

To serve, use the parchment paper handles to lift the entire dessert out of the pan. Place on a cutting board and let stand at room temperature for 10-15 minutes before cutting (this prevents the chocolate from cracking). With a sharp knife, cut into 16 squares, wiping the blade clean between cuts for the most pristine presentation.

Step 12:

For an elegant finishing touch, garnish each bar with a fresh raspberry and a light dusting of powdered sugar just before serving. The bars can be stored in an airtight container in the refrigerator for up to 5 days, though they rarely last that long!

The Perfect Raspberry Jelly Layer

The secret to creating a truly spectacular raspberry layer lies in achieving the right balance between tartness and sweetness while developing a texture that slices cleanly without being too firm. I've found that reducing the raspberry puree is an essential step that too many recipes skip. This concentration not only intensifies the flavor but also allows you to use less gelatin, resulting in a more natural-tasting jelly with vibrant color and bright flavor. When making the jelly, pay close attention to the consistency during reduction – it should coat the back of a spoon and when you run your finger through it, the line should remain clear with minimal running. If you prefer a smoother texture, straining out the seeds is certainly an option, but I find they add a lovely visual element that reminds you of the dessert's fresh fruit origins.

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Make-Ahead and Storage Tips

These Chocolate Raspberry Bars are the perfect make-ahead dessert for summer gatherings. The completed bars actually improve after a day in the refrigerator as the flavors meld together and the shortbread softens slightly from the moisture in the raspberry layer. If you're planning to make them more than a day in advance, I recommend waiting to add the chocolate layer until the day before serving to maintain its glossy appearance. The assembled bars keep beautifully in the refrigerator for up to 5 days in an airtight container with parchment paper between layers to prevent sticking. They can also be frozen for up to a month – simply thaw overnight in the refrigerator before serving. Just be aware that the raspberry layer may release a small amount of moisture upon thawing, which can be blotted gently with a paper towel.

Variations to Try

While the classic combination of dark chocolate and raspberries is hard to beat, this versatile recipe lends itself to numerous creative variations. For a striking red and white version perfect for Canada Day celebrations, substitute white chocolate for the dark chocolate topping and add a few drops of natural red food coloring to half of it. Swirl the two together for a beautiful marbled effect. For a more complex flavor profile, add 1 teaspoon of orange zest to the raspberry puree before reducing. The citrus notes complement both the raspberry and chocolate beautifully. If you're feeling particularly indulgent, a layer of toasted sliced almonds between the raspberry and chocolate adds wonderful texture and nutty flavor that enhances the almond flour in the shortbread base.

I discovered completely by accident that adding a tablespoon of raspberry liqueur to the raspberry puree creates an incredible depth of flavor. When my toddler knocked over my vanilla extract while I was baking, I grabbed the nearest bottle to substitute, which happened to be Chambord. That happy accident has become my secret ingredient for giving these bars a sophisticated, grown-up flavor that everyone comments on but can never quite identify!

These Chocolate Raspberry Bars have become my signature summer dessert – the one friends request when we gather and the recipe most frequently shared from my kitchen. There's something deeply satisfying about creating a dessert that not only showcases the season's bounty but does so in a way that feels both indulgent and relatively wholesome. The natural sweeteners and fresh fruit make me feel a little less guilty about that second (or third) piece, while the rich chocolate satisfies even the most dedicated sweet tooth. Whether you're hosting a garden party or simply treating yourself on a warm evening, these bars capture the essence of summer in each perfectly balanced bite.

Frequently Asked Questions

→ Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well in this recipe. Thaw them completely before processing and follow the recipe as written. You may need to cook the sauce slightly longer to reduce it properly since frozen berries often release more liquid.

→ How can I make these bars vegan?

To make these vegan, substitute the butter with a plant-based butter, use agave nectar instead of honey, and replace the gelatin with agar-agar powder (use about 1 teaspoon and follow package instructions for proper setting). Also ensure your dark chocolate is dairy-free.

→ Can I use a different type of berry?

Absolutely! Strawberries, blackberries, or a mixed berry blend would all work beautifully. Just follow the same process of pureeing, reducing, and setting with gelatin.

→ Why does the recipe call for unpasteurized honey?

Unpasteurized honey has more natural flavor and beneficial enzymes. However, regular pasteurized honey will work perfectly fine in this recipe if that's what you have available.

→ Can I make these gluten-free?

Yes, simply substitute the plain flour with a 1:1 gluten-free flour blend in the shortbread base. Look for one that contains xanthan gum for best results in maintaining the proper texture of the shortbread.