Dark Chocolate Raspberry Pie Bars Irresistibly Delicious
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Dark Chocolate Raspberry Pie Bars Irresistibly delicious bars Fudgy dark chocolate tangy raspberries buttery pie crust Easy dessert recipe
Total Time:2 hours
Yield:16 bars 1x
Ingredients
Scale
1 ½ cups all-purpose flour
½ cup (1 stick) cold unsalted butter, cut into cubes
¼ cup granulated sugar
¼ teaspoon salt
4–6 tablespoons ice water
8 ounces high-quality dark chocolate (70% cocoa or higher), chopped
½ cup heavy cream
2 tablespoons unsalted butter
1 cup fresh or frozen raspberries
2 tablespoons granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
Instructions
Making the Crust
Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt.
Add Butter: Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. You want small pieces of butter remaining for a flaky crust.
Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
Chill the Dough: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Roll Out the Dough: On a lightly floured surface, roll out the dough to fit an 8×8 inch baking pan.
Prepare the Pan: Grease and flour the baking pan, then press the dough into the bottom and up the sides.
Pre-bake: Prick the bottom of the crust with a fork and pre-bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until lightly golden.
Preparing the Raspberry Swirl
Combine Ingredients: In a saucepan, combine the raspberries, sugar, lemon juice, and cornstarch.
Cook the Mixture: Cook over medium heat, stirring constantly, until the raspberries break down and the mixture thickens into a jam-like consistency. This should take about 5-7 minutes.
Cool Slightly: Remove from heat and let the raspberry mixture cool slightly.
Creating the Dark Chocolate Ganache
Heat Cream and Butter: In a saucepan, heat the heavy cream and butter until simmering.
Pour Over Chocolate: Pour the hot cream mixture over the chopped dark chocolate in a heatproof bowl.
Let Sit: Let it sit for a minute to allow the chocolate to melt.
Stir Until Smooth: Stir gently until the chocolate is completely melted and the ganache is smooth and glossy.
Assembling Your Dark Chocolate Raspberry Pie Bars
Pour Ganache: Pour the dark chocolate ganache over the pre-baked crust, spreading it evenly.
Swirl Raspberry: Dollop spoonfuls of the raspberry mixture over the ganache. Use a knife or toothpick to create a swirl pattern.
Bake: Bake in the preheated oven at 350°F (175°C) for 20-25 minutes, or until the ganache is set but still slightly soft.
Cool Completely: Let the bars cool completely in the pan before cutting them into squares. This will allow the ganache to firm up properly.
