I find raspberry chocolate bars the best when I want something chocolatey but also feel like a fruit bar for a refreshing treat. Everything is perfect in how the silken mass of the chocolate compliments the burst of the fruity, tart berries. Rest assured, no matter whether it is dark, milk, or white chocolate, this mix always gives me a tiny piece of paradise.

Related: raspberry donuts

That may be why I like them so much – they are omnibuses. They are not just the things you take when you want a bite; they are much more than that. It can be eaten with a spoon or fork like a simple sweet snack, decorated which makes for a more presentable garnished sweet platter, or even be put in a nice cellophane and OH! that would make for a lovely return gift or gift for someone special.

Raspberry chocolate bars are interesting, decadent, widely consumed confectionaries with versatile prescriptions for homemade and posh store-bought counterparts. Indeed, they are a delicacy that can proudly deserve a broad-based celebration.

What Are Raspberry Chocolate Bars?

A Delectable Dessert with a Fruity Twist

Raspberry chocolate bars are one of those foods I can never say no to. They consist of a mix of one of the world’s most versatile and delectable chocolate types, which is chocolate, whether it is dark, milk, or white, with the unrivaled raspberry flavor. Regardless if it is fresh raspberry, dried, or freeze-dried raspberry, there is a naturally tart flavor to balance out the bitterness of chocolate.

Types of Raspberry Chocolate Bars

Raspberry Dark Chocolate Bars

Just consider raspberry flavors, and those who like strong, intensive taste will love raspberry dark chocolate bars. The biscuit base provides a good foil to the elasticity of the raspberry; however, the bitter dark chocolate overwhelms the raspberry’s sharpness, resulting in an extremely flavored product. These bars include a higher percentage of cocoa and they taste profoundly sinful for those who prefer an even classier confection.

Raspberry Milk Chocolate Bars

Well if you thought that you could not get any better, think again, raspberry milk chocolate bars are the place to be. The milk chocolate also reels in a sweeter note which compliments the raspberries without mascarading the taste of the berries. This is slightly less tangy and so preferred by many children as well as anybody having a preference for sweet foods. These bars are familiar and easy to consume – if I want to feel a bit more generous!

Raspberry White Chocolate Bars

Also, if you are a foodie, and you happen to be in the mood for some out-of-the-norm, raspberry white chocolate bars are quite the delight. I chose whites as the filling because white chocolate has got creamy and buttery texture and combines well with raspberry’s sharp taste. This blend is creamy but tangy to the taste and, therefore, suitable for anyone interested in making an exciting fruity dessert.

Raspberry Chocolate Bark

One of my favorite variations of raspberry chocolate bars is raspberry chocolate bark. It’s thinner and often has a more irregular shape, making it feel a bit more rustic and fun. What I love most about this version is how easy it is to make at home. You can really get creative with it!

Why People Love Raspberry Chocolate Bars

Texture: I’m also a big fan of the texture. Whether it’s the satisfying crunch of dried raspberries or the silky smoothness of raspberry puree, each bite is a treat for the senses. It’s that contrast of textures—smooth chocolate with crunchy or soft raspberry—that makes eating these bars such a delightful experience.

Flavor Combination: It is just very comforting the way the sweetness of chocolate complement the sourness of raspberries. This walk of the tongue with my taste buds is something that I always look forward to every time I eat this chocolate because of the blend between the smooth sweet chocolate with the tart sweet berries. And as if each piece you take is the chorus.

Visual Appeal: The bright red raspberries make these bars stand out. They add a gorgeous pop of color that makes the bars just as beautiful to look at as they are to eat. Honestly, they make everything feel a little more special.

Ingredients You’ll Need

Below are the ingredients that you’ll want to gather ahead of time:

All-purpose flour
Unsalted butter
Granulated sugar
Salt
Vanilla extract
Egg yolk
Milk

Ingredients for Chocolate Layer

Semisweet chocolate
Coconut oil
Fresh raspberries
Flaky salt for finishing (optional)

See recipe card for quantities.

Step By Step Instructions

Lightly spray a 9×9 baking dish with non-stick cooking spray and line it with parchment paper. Set aside. Preheat oven to 375°F.
In a food processor, combine flour, cold butter cut into chunks, salt, vanilla extract, sugar, egg yolk, and a tablespoon of milk. Pulse until ingredients are combined well.
Place dough onto a floured surface and form into a ball. Add and knead in extra flour if the dough is too sticky.
Place the ball of dough into the prepared pan. Press the dough until you no longer see the bottom of the dish. We used the flat bottom of a measuring cup to do this. Poke a few holes in the dough with a fork. Bake in the oven for 20 minutes at 375°F.
Once removed from the oven, place the baking pan on a wire rack and let the shortbread crust cool to room temperature. Start getting your chocolate layer together during this time.

Instructions for the Chocolate Layer

Chop up blocks of chocolate if using bars and place them into a microwave-safe bowl with a tablespoon of coconut oil. Microwave in 20-second increments, stirring each time until chocolate is smooth. This step will also work with chocolate chips.
Once melted chocolate has a nice, smooth consistency, pour over the cooled crust. Drop raspberries over the chocolate. Place in the refrigerator for about 20-30 minutes and then sprinkle flaky salt. Cut bars into the desired size. Enjoy!

Recipe Tips and Tricks

Here are a few things to keep in mind when making these raspberry chocolate bars:

Use a food processor to combine all the crust ingredients together. This will help you save some time. If you don’t have one, you can always do this step by hand with a pastry blender or an electric mixer on medium speed.
If you try to cut your bars when they’re too cold and hard, they will most likely crack. If you are storing them in the fridge, I recommend leaving them out for about 5-10 minutes before cutting.
Before making this Valentine’s holiday favorite, be sure to lightly spray your square pan with non-stick cooking spray and line it with parchment paper. This will make it much easier to remove the bars from the dish once they’re set.
Allow the crust to cool completely before adding your layer of chocolate and raspberries.

Savor the irresistible joy of homemade raspberry chocolate bars and surprise your loved ones this Valentine’s Day or any sweet occasion. Don’t forget to try them out next time you’re craving a chocolatey treat!

Recipe Variations

Dark Chocolate Bars – To make dark chocolate raspberry bars, use rich dark chocolate in place of semisweet chocolate.
White Chocolate Raspberry Bars – Use white chocolate chips to make your chocolate fudge layer.
Raspberry Filling – To add a raspberry filling between your shortbread and chocolate layer, you can make your own by combining organic raspberries, lemon juice, sugar, maple, or corn syrup in a small saucepan on low heat. Stir with a wooden spoon until raspberries are broken up into small pieces and the mixture is thick. Pour raspberry mixture over cooled shortbread crust. Once the mixture is at room temperature, refrigerate for 1-2 hours before pouring melted chocolate over it. Alternatively, you can use a store-bought tart raspberry jam.
Chocolate Shortbread Crust – To make a buttery chocolate crust, add 1-2 tablespoons of cocoa powder to the food processor along with your other shortbread crust ingredients.

Recipe Substitutions

Granulated Sugar – You can use organic cane sugar instead of granulated sugar.
Semisweet Chocolate – You can use unsweetened chocolate instead of semisweet chocolate if preferred.
Vanilla Extract – You can use vanilla bean instead of vanilla extract.

Raspberry chocolate bars on a light background.

Storage Tips

You can keep these bars at room temperature in an airtight container for about 2 days. We, however, recommend storing them in the refrigerator because as we all know, the life expectancy of fresh raspberries is very short!

Pairings and Serving Suggestions

Beverage Pairings

Dark Raspberry Chocolate Bars: If you’ve got a dark raspberry chocolate bar in hand, try pairing it with a glass of red wine—something bold like a Cabernet or a Merlot works well. If wine’s not your thing, a cup of black coffee is the perfect match. The bitterness of the coffee complements the deep flavors of dark chocolate and raspberries.
Milk Chocolate: My preference goes to milk chocolate raspberry bars and I would prefer to have them with tea, any type of tea; from Earl Grey to normal black tea. If I want to be even more comfortable then what I already am I will drink it with cocoa in a mug. Yes, there is some comfort in the extremely smooth milk chocolate and a warm beverage sidekick.

Dessert Combinations

Vanilla or Raspberry Sorbet: If you want to turn your raspberry chocolate bars into an even more decadent dessert, serve them with a scoop of vanilla or raspberry sorbet. The lightness and tartness of the sorbet balance out the richness of the chocolate perfectly.
Over Yogurt or Ice Cream: Crumble your raspberry chocolate bars over yogurt or ice cream for a quick, indulgent topping. It’s the perfect way to take a simple dessert and make it feel special. Trust me, you won’t be able to stop at just one bite.

Conclusion

Raspberry chocolate bars are one of those timeless treats that seem to hit the sweet spot for just about everyone. Whether you’re enjoying them as a simple snack, surprising a friend with a thoughtful gift, or crafting your homemade version, they always seem to leave an impression.

The best part? You have so many ways to enjoy them! You can experiment with different types of chocolate—dark, milk, or white—and mix in creative variations like nuts, caramel, or coconut. Or, if you’re not the DIY type, there are plenty of premium brands out there offering their take on this sweet and tangy combo.

If you’re up for a little kitchen adventure, try making your raspberry chocolate bars from scratch. The process is simple, and you can customize everything to your taste, from the type of chocolate to the way you layer the raspberries. Whether you opt for a rich, dark chocolate base or a lighter milk or white chocolate, there’s something magical about how the tartness of raspberries pairs with the smooth, creamy chocolate.

FAQ

Can I use frozen raspberries for chocolate bars?

Yes, you can use frozen raspberries—just thaw them and pat them dry to remove excess moisture.

What’s the best chocolate for raspberry bars?

I recommend using high-quality dark chocolate with 70–85% cocoa content for the best, richest flavor. It makes a difference in how bold and intense the chocolate taste will be!

How do I store homemade raspberry chocolate bars?

I like to keep my raspberry chocolate bars in the fridge in an airtight container. They’ll stay fresh for up to a week, though they never last that long in my house!

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Prep Time:20

Cook Time:20

Chilling Time:20

Total Time:1

Servings:

Author: Melissa Bravo-Almazan

Equipment

food processor

Ingredients

1 1/2 cups all-purpose flour
8 tbsp cold, unsalted butter
1/4 tsp salt
1/2 cup granulated sugar
1 tsp vanilla extract
1 egg yolk
1 tbsp milk

Chocolate Layer

11 oz semisweet chocolate
1 tbsp coconut oil
fresh raspberries as many or as little as you want
flaky salt for finishing optional

Instructions

Lightly spray a 9×9 baking dish with non-stick cooking spray and line it with parchment paper. Set aside. Preheat oven to 375°F.
In a food processor, combine flour, cold butter cut into chunks, salt, vanilla extract, sugar, egg yolk, and a tablespoon of milk. Pulse until ingredients are combined well.
Place dough onto floured surface and form into a ball. Add and knead in extra flour if dough is too sticky.
Place ball of dough into the prepared pan. Press dough until you no longer see the bottom of the dish. We used the flat bottom of a measuring cup to do this. Poke a few holes in the dough with a fork. Bake in the oven for 20 minutes at 375°F.
Once removed from the oven, place baking pan on a wire rack and let shortbread crust cool to room temperature. Start getting your chocolate layer together during this time.

Chocolate Layer

Chop up blocks of chocolate if using bars and place into a microwave safe bowl with a tablespoon of coconut oil. Microwave in 20 second increments, stirring each time until chocolate is smooth. This step will also work with chocolate chips.
Once melted chocolate has a nice, smooth consistency, pour over cooled crust. Drop raspberries over the chocolate. Place in the refrigerator for about 20-30 minutes and then sprinkle flaky salt. Cut bars into desired size. Enjoy!

Notes

If you try to cut your bars when they’re too cold and hard, they will most likely crack. If you are storing in the fridge, I recommend leaving them out for about 5-10 minutes before cutting.