Chocolate Raspberry Crumb Bars
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Chocolate Raspberry Crumb Bars
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A layer of bright raspberry jam sandwiched between sweet and salty oatmeal shortbread, and chunks of bittersweet chocolate melted on top for good measure.
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Ingredients
- 1 ¼ cup all-purpose flour
- ½ cup brown sugar
- 3 tablespoons dark or dutch process cocoa powder sifted
- ¼ teaspoon fine sea salt
- ¼ teaspoon baking powder
- 10 tablespoons unsalted butter at room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 cup rolled oats
- ½ cup raspberry jam
- 1.5 .5 oz dark chocolate* coarsely chopped
- ½ teaspoon coarse flake salt such as Maldon
Instructions
- Preheat oven to 350 degrees F. Line an 8-by-8-inch square baking pan with parchment paper or aluminum foil and lightly coat with butter.
- Combine flour, brown sugar, cocoa, salt, and baking powder in a large mixing bowl or the bowl of a stand mixer.
- Cut butter into chunks and add to bowl with flour; mix on medium-low speed until butter breaks up into pea-sized chunks. Mix in extracts. Add oats and mix until dough comes together in crumbles.
- Press about 2/3 of the crumb mixture (~325 grams worth) into prepared baking pan. Spread jam in an even layer on top. Finally, crumble remaining dough evenly over top. Sprinkle with chopped chocolate and flake salt to finish (optional).
- Bake for 30 to 35 minutes or until jam is bubbly around the edges. Place on a wire rack to cool completely before slicing into bars and serving.
Notes
- While you can technically use chocolate chips, I find they don’t melt enough to stick—they’ll fall right off the bars when you try to eat them. Instead, I recommend using a good quality bar of dark chocolate, chopped into chunks which will melt beautifully into the top layer of crumbs.
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