Raspberry Chocolate Crumble Bars

Raspberry Chocolate Easy To Make Crumble Bars


It doesn’t get much better than this for a easy yet delicious afternoon treat. The mix of sweet shortbread like dough with a cheeky layer of chocolate ganache, another oozing layer of sweet raspberries topped with that crumbly golden goodness. It tastes divine yet is deceptively easy to make.

These divine crumble bars are on repeat in our household. And you know why? Because they are so easy to make and are the perfect treat to snack on in the afternoon. Who am I kidding- I’d eat them for breakfast too! (And quite possibly have done!)

Why are these so easy?

The base of the bars and the crumble topping are made with the same ingredients. Say what? Yep, it’s true.

You mix all the crumble ingredients in the same bowl until it resembles bread crumbs and then add half to the base of your pan. By pressing it down firmly and compacting it down, this creates a great thick base for the chocolate to seep into but also allows the bars to maintain their shape once sliced.

With the remaining crumble in your mixing bowl, my trick is to squeeze some of it together with my finger tips into rough little balls and then scatter it onto your raspberry layer. This gives your crumble layer a beautiful rough texture that turns golden brown in the oven.

The crumble mixture only requires a handful of ingredients and most of these you should have in your pantry:

  • All purpose flour
  • Granulated sugar
  • Baking powder
  • Salt
  • An egg
  • Butter

It’s for this exact reason that I made these bars. I needed to whip something up for an after school cake sale and I literally stood in front of my fridge and pantry and had to use what I had. There are no obscure ingredients in this recipe and most likely you will have everything available.

Raspberry Chocolate Crumble Bars

Raspberry Chocolate Crumble Bars

How do you make this extra special?

Alrighty, now this delicious chocolate layer isn’t essential. If you research crumble bars on the internet, you actually won’t find many with chocolate in them. However, me being me wanted to elevate this standard crumble bar recipe with a little something special. And that responsibility fell to a decadent layer of chocolate ganache!

Let’s be honest, chocolate and raspberries are a match made in heaven. A fail safe flavour pairing that works every single time. So as much as you don’t need to add this chocolate layer, I strongly RECOMMEND it! Again there are only two ingredients for this:

  • Dark chocolate
  • Double cream

Special doesn’t have to mean complicated and the addition of this ganache proves this.

Raspberry Chocolate Crumble Bars

Raspberry Chocolate Crumble Bars

That berry filling

Again whilst stood in front of my pantry and fridge/freezer I noticed a bag of frozen raspberries. And that’s the great thing about this recipe- you can use frozen fruit. Another great reason why this is an easy recipe to make – you don’t even need fresh berries.

Sure you could go with fresh but here are two reasons why it’s a good idea to go with frozen:

  • Firstly, they’ll cost a small fortune for the amount you’ll need.
  • Secondly, you can’t taste the difference between fresh and frozen once baked so why not use the ones from your freezer.

I constantly have a variety of frozen fruits in my freezer such as raspberries, strawberries, blueberries, cherries or blackberries. They end up in my smoothies, in compotes, crumbles, ice cream, fruit sauces or as a topping for my overnight oats. You seriously need to stock up your freezer!

To make this lovely sweet raspberry filling you need:

  • Frozen raspberries
  • Lemon juice
  • Corn flour


Raspberry Chocolate Crumble Bars

Raspberry Chocolate Crumble Bars

Do I need to add the yogurt glaze?

Again, like the chocolate ganache, this isn’t an essential part of a crumble bar recipe. However, if you’ve been following me for long enough you will have come to realise that I love to make a simple recipe a more special by adding some extra elements. This glaze is one of those elements. It just raises a simple crumble bar into something special and quite frankly amazing to eat!

Again, like the other components of this recipe, it only takes two ingredients for this glaze:

  • Yogurt (greek or natural)
  • Icing sugar

Raspberry Chocolate Crumble Bars

If you are looking for more small bite or snack ideas then check out these:

Raspberry Pistachio Neapolitan Chocolate Bark

Dark Chocolate Cherry Scones

Bittersweet Chocolate Truffles

Cherry Topped Lamingtons



Raspberry Chocolate Easy as Anything Crumble Bars

Raspberry Chocolate Crumble Bars

The mix of sweet shortbread like dough with a cheeky layer of chocolate ganache, another oozing layer of sweet raspberries topped with that crumbly golden goodness.

  • Author: Emma Duckworth
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 16 1x


For the crumble base and topping:

  • 3 cups (360g) of flour
  • 1 1/2 cups (300g)granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup (225g) butter, unsalted, cold and cubed

For the chocolate ganache:

  • 3/4 cup (130g) dark chocolate, chopped
  • 1 1/4 cups (250ml) double cream

For the raspberry filling:

  • 3 cups (390g) raspberries, frozen
  • 4 teaspoons corn starch
  • 1/2 lemon, juiced

For the yogurt glaze:

  • 1/2 cup yogurt, greek or natural
  • 1 1/2 cups icing sugar, sifted


  1. Pre-heat your oven to 180C. Line a 9inch square baking tray with parchment paper.

For the crumble base and topping:

  1. Add the flour, sugar, baking powder and salt into a large bowl and mix until combined. Add the egg and cubed butter and then using your finger tips, rub the butter into the mixture until it resembles breadcrumbs. Spoon half the crumble mixture into the base of your prepared baking pan. Spread it out level and then press it down firmly into a compact even layer.

For the chocolate ganache:

  1. Pour the cream into a small saucepan and gently heat on the stove top on a low heat. When cream is warm and starting to simmer, do not let it boil, then pour cream over the chocolate and let it sit for 2-3 minutes. Whisk slowly in the same direction until all the cream and chocolate are combined. Leave to cool for ten minutes and then pour over your crumble base layer and spread evenly.

For the raspberry filling: 

  1. Combine the raspberries, lemon juice and cornflour in a medium bowl and mix until combined. Add the raspberries mixture into your baking pan onto of the chocolate ganache and spread evenly.
  2. Scatter your remaining crumble mixture over the raspberries. Bake in the pre-heated oven for 25-30 minutes until the crumble is golden brown and the raspberry filling is oozing. Remove from the oven and cool for a couple of hours for them to chill sufficiently and not fall apart when you lift them out of the baking pan.

For the yogurt glaze:

  1. Whilst the crumble bar is cooling. Add yogurt and icing sugar to a medium bowl and stir until combined. If the glaze is too thick then add 1 teaspoon at a time of water until you reach the desired consistency. Same goes for if the glaze is too runny, then add 1 tablespoon at a time of icing sugar until you have reached the right consistency. Drizzle over the bars to serve.


  • Fruit: I chose to use only raspberries in this recipe but you could use a combination of different fruits. The world is your oyster on this one!
  • Make sure to use the cornflour in with the raspberry mixture. This thickens up the raspberries as they thaw and then cook into the oven.
  • As mentioned above, the chocolate layer and yogurt drizzle are not standard elements of a traditional crumble bar, however I strongly recommend you add these two simple elements as they truly make these crumble bars out of this world good.
  • Unless you want to eat a warm, crumbly, gooey crumble, then I strongly advise you to allow for the cooling time. Even place the bars in the fridge once cool enough. This allows them to set, become easy to remove from the pan using the baking paper and also cut into neat squares.



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