Homemade Chocolate Raspberry Crumb Bars

Shortbread crust, a layer of jam, a thick crumble topping and chocolate make these Chocolate Raspberry Crumb Bars an irresistible treat.

These delightful Raspberry Bars are given an extra layer of decadence with chocolate and are remarkably simple to assemble.

Chocolate Raspberry Crumb Bars on a small white pedestal.

Why You Must Make These Bars

This recipe is perfect for potlucks, book clubs, or whenever you want a dessert that’s both comforting and a little bit fancy. The foundation is a tender shortbread-like crust that bakes to a light golden color. A thin layer of raspberry jam adds bright fruit flavor while the generous crumb topping creates a buttery, melt-in-your-mouth contrast. Scattered chocolate chips or small chocolate pieces weave in hints of richness that balance the jam’s tartness.

You can prepare these bars a day or two ahead, making them ideal for gatherings or dessert trays.
The combination of shortbread crust, jam, streusel-like crumbs and chocolate delivers a pleasing mix of textures—crisp edges, tender base, jammy center and crunchy crumbs.
They’re easy to scale and adapt: swap jams, add toasted nuts, or use a mix of chocolate chips for a different flavor profile.

Overhead Chocolate Raspberry Crumb Bars on a white pedestal on a red napkin.

How to Slice for Clean Squares

Slicing these bars into perfect squares can be a little tricky because of the crumbly top and chocolate chips. Chilling the bars before cutting helps the layers set and reduces crumbling. One useful technique is to lightly score the cooled surface first in a crosshatch pattern—make shallow guide marks across the top. Then chill the pan until firm and use those score lines to guide a hot, sharp knife for cleaner cuts.

When chocolate chips are present, they can resist a cold blade, so warm the knife under hot water, dry it, and slice in a single smooth motion. If crumbs fall away while cutting, simply press them back onto the squares or reserve them for garnish. No matter the method, the flavor remains irresistible.

Ingredient Notes

Kitchen staples: All-purpose flour, brown sugar, powdered sugar and salt provide the basic structure and sweetness.
Unsalted butter: Use butter at room temperature for both crust and crumb topping. If you only have salted butter, reduce added salt accordingly.
Chocolate chips: Bittersweet or semi-sweet chips both work well—choose based on how sweet or intense you want the chocolate flavor.
Raspberry jam: A seedless raspberry jam or preserves spreads evenly and pairs perfectly with the crumb topping.
Optional add-ins: Lightly toasted chopped pecans or sliced almonds add texture and a toasty note to the topping.

A Little Backstory

This recipe was inspired by a beloved blog-baking community where friends test and share favorite desserts. I tried these bars for a book club gathering and they were a hit: easy to transport, simple to prepare ahead of time, and eye-catching on the dessert table. If you enjoy swapping recipes with friends, these bars are a great one to share—simple, reliable and delicious.

These bars showcase how a few pantry ingredients—butter, flour, sugar and jam—can come together to create something that feels special. They’re the kind of dessert you can make when you want to impress without a lot of fuss.

Raspberry Crumb Bars

Prep Time
20 minutes

Cook Time
50 minutes

Total Time
1 hour 10 minutes

Yield
24 bars

A delicious raspberry cookie bar with a rich, buttery streusel topping and a jammy center.

Ingredients

Crust:

1 ½ cups all-purpose flour
½ cup plus 3 tablespoons powdered sugar
¾ cup (1 ½ sticks) unsalted butter, room temperature

Filling:

½ cup plus 2 tablespoons seedless raspberry jam

Crumb topping:

1 ½ cups brown sugar
1 cup (2 sticks) unsalted butter, room temperature
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour

To serve:

Powdered sugar, for dusting (optional)

Instructions

Line a 9×13-inch pan with nonstick foil or spray it with nonstick cooking spray. Preheat the oven to 350ºF (175ºC).
In a bowl using a handheld mixer or a stand mixer, blend the crust ingredients until they come together. Press the mixture evenly into the bottom of the prepared pan.
Bake the crust for 15–20 minutes or until lightly golden. Remove and set aside to cool for about 40 minutes so the jam won’t melt into the crust.
Spread the raspberry jam evenly over the cooled crust.
In a mixing bowl, beat the butter and brown sugar until smooth. Add vanilla, then gradually mix in the flour until just combined.
Using your hands, pinch the crumb mixture into large clumps and scatter them evenly over the jam, using all of the crumbs.
Bake for 25–30 minutes, until the crumb topping turns golden brown.
Cool completely in the pan. Before serving, dust with powdered sugar if desired and cut into squares using a warm, sharp knife for cleaner slices.

Notes

If freezing, wrap bars tightly and allow to defrost fully before dusting with powdered sugar. For a slightly firmer cutting experience, chill the pan before slicing.