A delicious dessert bar combining rich dark chocolate and fresh raspberries, with a buttery crust and silky filling.

1 1/2 cups all-purpose flour

1/4 cup powdered sugar

1/2 cup cold unsalted butter, cut into cubes

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1 1/2 cups fresh raspberries

1/2 cup dark chocolate chips

1/4 cup heavy cream

2 tablespoons honey

1 large egg

1/4 cup granulated sugar

Cook Mode Prevent your screen from going dark

Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper.
To make the crust, combine the flour and powdered sugar in a large bowl. Add the cold butter cubes and blend until the mixture resembles coarse crumbs. Stir in vanilla extract and salt.
Press the crust mixture evenly into the bottom of the prepared pan. Bake for 15 minutes, or until golden.
While the crust is baking, prepare the raspberry filling. In a small saucepan, combine raspberries, dark chocolate chips, heavy cream, and honey. Heat over medium, stirring frequently, until the chocolate has melted and the mixture is smooth.
In a small bowl, whisk together the egg and granulated sugar until smooth. Slowly add the egg mixture to the melted chocolate and raspberry mixture, stirring to combine.
Once the crust has finished baking, remove it from the oven. Pour the raspberry-chocolate filling over the warm crust.
Bake for an additional 20-25 minutes, or until the filling has set and a toothpick inserted in the center comes out clean.
Allow the bars to cool completely in the pan before slicing into squares. Serve chilled or at room temperature.

For extra indulgence, add chopped nuts (like almonds or hazelnuts) to the crust or filling.

Substitute white chocolate chips for dark chocolate for a sweeter twist.

Feel free to swap fresh raspberries for other berries like strawberries or blueberries.