Nothings says summer like a handful of juicy raspberries, and when they’re baked into a layer of chocolate and crumbly pie crust, even better! These chocolate raspberry pie bars are so delicious and so easy to throw together on a warm, slow afternoon.
These bars are baked with your oven on the convection setting, which means it will circulate air around the dish so the top, bottom, and sides are all getting cooked at the same temperature. If you’ve never cooked with convection before or want to learn more about it, check out our post 5 Tips to Cooking with Convection. We used the Wolf E Series 30″ Electric Oven with dual convection, as well as the Wolf 48″ Gas Range for this recipe, and it turned out perfect!
So what are you waiting for? Gather some raspberries from your garden or the local market, invite some friends over, preheat the oven, and start baking! These are sure to go fast once you take that first bite – before you know it, you’ll be making them all the time!
• 1 cup (2 sticks) softened unsalted butter
• 1/2 cup brown sugar, packed
• 2 cups flour
• 1/4 tsp. salt
• 1 cup dark chocolate chips (semi-sweet or milk chocolate can also be used)
• 1 can (14 oz.) sweetened condensed milk
• 1/4 tsp. vanilla
• 2 cups fresh raspberries
• melted chocolate to drizzle on top (optional)
1. Preheat convection oven to 350 degrees and generously spray a 9×13 baking pan with non-stick baking spray.
2. In an large bowl, by hand or using a mixer, blend butter with sugar, flour and salt until crumbly. Then press 1 3/4 cups of crumb mixture into prepared baking pan and bake for 12 minutes until lightly golden.
3. While the crust bakes, pour sweetened condensed milk in small sauce pan and add chocolate chips and vanilla. Stir over low heat until smooth.
4. Remove crust from oven and pour chocolate mixture over warm crust. Sprinkle remaining crumbs on top, then raspberries. Bake for 25-30 minutes. Drizzle melted chocolate on top and allow to cool before cutting into bars.