Guys, I’m warning you in advance, you will have one bite and get sucked into eating the whole batch! These Chocolate Fudge and Raspberry Bars are soft, chewy, crumbly and the ONLY thing you need on this rainy/slushy Tuesday morning, with cup of hot coffee. Or you may want to make that a POT of coffee because you wont be able to resist having just one bite. These are probably one of my favorite bars that I’ve tried in a long time. I made a batch for my hubby’s office and also a batch to take to my sister’s for Thanksgiving and both times they were gone!
The recipe itself is super simple but what makes this so tasty and unique is 5 different layers of pure heaven.
I mean you have the crust, then this fudgy chocolate-y layer that’s kinda of chewy and soft at the same time, which is simply condensed milk + chocolate, then a crumb layer that consists of butter, brown sugar, and flour, topped off with fresh raspberries and mini chocolate chips. Baked in 350F oven for 25 minutes and eaten probably in 5 minutes! True story.
What I love about these bars is that they come together pretty easy with very few dirty dishes along the way and served as big or as small as you like. I of course went with large bars, even though bigger is not always better but in Chocolate Fudge and Raspberry Bars world it is! Blueberries or strawberries would make a delicious alternative to raspberries or in the summer months, ripe juicy slices of peaches.
These bars also hold up really nicely. I made a batch one week prior to the Thanksgiving dinner and stored them in airtight container, covered, at room temperature and they tasted no different than the day baked.
- 1 cup unsalted butter, at room temperature
- ½ cup brown sugar, packed
- 2 cups all-purpose flour
- ¼ tsp. salt
- 1 cup dark chocolate chips
- 1 cup mini semi-sweet chocolate chips
- 1 can (14 oz.) sweetened condensed milk
- 6 oz. fresh raspberries
- Preheat the oven 350F.
- Spray a 9X13 pan with non-stick cooking spray.
- In a large bowl, beat butter until creamy. Beat in brown sugar, flour, and salt until crumbly. Press 1¾ cups of crumb mixture into the prepared pan; bake for 12 minutes.
- In a small sauce pan, combine the condensed milk and dark chocolate chips. Heat over medium heat until chocolate has melted, stirring constantly.
- Remove the crust from the oven and pour the condensed chocolate mixture over the crust, spreading gently. ***You want to be really gentle when spreading the hot chocolate as the crust is not fully baked so it will lightly lift up when you pour and spread the chocolate***
- Sprinkle the remaining crumbs over the chocolate layer; top with fresh raspberries and mini chocolate chips.
- Bake for 25 minutes. Cool the pan on a wire rack before cutting.