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Irresistible Dark Chocolate Raspberry Pie Bars

Clara
A decadent layered dessert featuring a buttery shortbread crust, a rich dark chocolate ganache filling, and a tangy raspberry swirl. Perfectly balanced with sweet, bitter, and fruity notes, these bars are easy to make yet elegant. 
Imprimer la recette Pin Recipe
Temps de préparation 25 minutes
Temps total 2 minutes
Type de plat Dessert
Cuisine Américaine
Portions 12
Calories 360 kcal

Ingrédients
  

  •  ½ cups all-purpose flour
  • ½ cup powdered sugar
  • ¾ cup cold unsalted butter, cubed
  • 2 cups fresh or frozen raspberries
  • ¼ cup granulated sugar
  • 1 tbsp lemon juice
  • 8 oz high-quality dark chocolate (70% cocoa)
  • ¾ cup heavy cream

Instructions
 

  •  Step 1: Make the Buttery Crust
    Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
    In a bowl, mix flour and powdered sugar. Cut in cold butter until the mixture resembles coarse crumbs.
    Press the dough firmly into the pan. Bake for 15–18 minutes until golden. Let cool completely
  • Step 2: Prepare the Raspberry Filling
    In a saucepan, combine raspberries, sugar, and lemon juice. Simmer over medium heat for 8–10 minutes, mashing berries until thickened.
    Spread the jam over the cooled crust. Chill for 30 minutes to set.
  • Step 3: Create the Dark Chocolate Ganache
    Chop chocolate into small pieces and place in a heatproof bowl.
    Heat heavy cream until simmering, then pour over chocolate. Let sit for 2 minutes, then stir until smooth.
    Pour ganache over the raspberry layer. Tilt the pan to spread evenly.
    Chill for 2 hours or until firm. Slice into bars with a hot knife.