If you are not a baker, keep reading. While other recipes that I’ve posted on my blog have proved difficult but reaped delectably rewarding results, this recipe cuts to the chase, blending a perfect ratio of raspberry pie with dark chocolate crumbly excellence. The triple-layered bars feature a pie crust bottom, a thick layer of dark chocolate, and a sprinkled pie crust crumble topped with halved fresh raspberries and mini chocolate chips. The ingredients, with the exception of the raspberries, are all common pantry holders so you’ll have no excuse for leaving this recipe in your to-do list. The prep time churns unbelievably quickly and the oven time leaves you with enough time for a fast nap, if you can wake up!
Kate and I wanted to make a Valentine themed baked good around the holiday to give away to both our single friends and some admirers. We naturally turned to the lovely Pinterest and found a slew of dessert recipes that ranged from drunken chocolate cherry cake to gooey red velvet s’mores bars. Though overwhelming, our choice was made on dark chocolate raspberry pie bars from the dessert blog, Deliciously Sprinkled. We figured a straight-forward recipe would be easy to duplicate for the growing audience of #Bakedby2Kates!
With the help of our friend Natalia, Kate and I successfully baked almost fifty of these sugary delights, each batch calling for a full can of sweetened condensed sugar—my Peruvian favorite! I will not advertise the bars as a “healthier dessert option,” but it was for Valentine’s Day, a sublime twenty-four hours of sugar. In any case, my most lasting image of baking this recipe was the environment outside. I trekked over to Kate’s apartment as half a foot of snow was blasting down on Davidson, North Carolina. For those who fail to venture far south of the Mason-Dixon line, six inches is unheard of in these parts. Seriously, if I had told you it would snow six inches when it was 60 degrees two days before, you would not have heard me. We baked in the middle of an uncharacteristically wintry scene, indulging in the warm pie bars as the sun went down. In my most melodramatic of words, that frosty afternoon will be one of my best memories at Davidson.
Some of you may now be adding events together and realizing that what! Valentine’s Day was on a Friday this year! Where did all the baked goods go? Who saved them for the special day? Well, in an attempt to make a Valentine’s Day treat, our pie bars were inhaled by every friend possible, two full days before the holiday. The last-standing individual was the boyfriend of Natalia, who, due to snow, received his bars in the mail the Monday after Valentine’s Day. Despite time and space, the air-tight seal of Tupperware and love had him send a dazzling report back.
From Jenn Kurkiewicz with Deliciously Sprinkled Blog:
Dark Chocolate Raspberry Pie Bars
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups all-purpose flour
- ½ cup packed light brown sugar
- ¼ teaspoon salt
- 1 cup dark chocolate chips
- 1 cup mini semi-sweet chocolate chips
- 1 can (14 ounces) sweetened condensed milk
- ¾ cup fresh raspberries, semi crushed and sweetened with a little sugar.
- Preheat oven to 350F degrees. Generously spray 9×13 inch baking pan with non-stick baking spray. Set aside.
- In a large bowl, using an electric or stand mixer, mix butter until creamy. Mix in brown sugar, flour and salt continue mixing until crumbly. Press 1¾ cups of crumb mixture into prepared baking pan. Set remaining crumbs aside.
- Bake for 10 to 12 minutes or until lightly golden. Remove from oven.
- While crust is baking, pour sweetened condensed milk in small sauce pan and add one cup of dark chocolate chips. Stir over low heat until chocolate has melted and mixture is smooth.
- Pour over warm crust.
- Sprinkle remaining crumbs evenly over chocolate layer. Spoon raspberries over crumb mixture and top with mini chocolate chips.
- Bake for 20 to 30 minutes. Let cool before cutting into bars.
CATHERINE KATE MARGARET 