I've had this recipe pinned for a LONG time. I finally had the perfect reason to make these - raspberries that needed to get used up, and a family gathering that called for dessert. These bars are wonderful! A simple shortbread crust is the foundation for two layers of chocolate, with a sprinkling of raspberries. The raspberries add wonderful color and break up the chocolate flavor. These are rich, so you can cut them into small pieces. They also freeze well if you want to save them for another time.
I used espresso chips for the melted chocolate layer - they added a fabulous dimension of flavor. The original recipe calls for dark chocolate chips - I think any variety would work well, so use what you have!
Take advantage of summer's great raspberries and make this delicious dessert!
Double Chocolate Raspberry Pie Bars
1 cup butter, softened
2 cups flour
1/2 cup brown sugar
1/4 teaspoon salt
1 cup chocolate chips (espresso or dark if you like)
1 cup mini semi-sweet chocolate chips
1 can (14 oz.) sweetened condensed milk
3/4 cup fresh raspberries, semi crushed
In a large bowl of a stand mixer, beat butter until creamy. Mix in brown sugar, flour and salt. Continue mixing until crumbly.
Press 1 3/4 cups of crumb mixture into a well greased 9x13" baking pan. Set remaining crumbs aside. Bake at 350 for 10 to 12 minutes or until lightly golden.
Meanwhile, in a microwave-safe bowl, combine sweetened condensed milk one cup of chocolate chips. Cook at 50% power at 1-minute intervals, stirring between each session. Cook just until melted; do not overcook or the chocolate will seize.
Remove crust from oven and pour chocolate mixture 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.
Recipe Source: Adapted from Deliciously Sprinkled