Raspberry Chocolate Bars. These delicious dessert bars have a pistachio, coconut, graham cracker crust. The crust is topped with a layer of dark chocolate and raspberry preserves, a layer of fresh raspberries tossed in fresh lemon zest and juice, and a layer of toasted coconut and chopped pistachios.
Why You Should Make These Dessert Bars
- the crust can be made in advance of dessert bar construction.
- the bars are a delicious mix of fruit, nuts, and chocolate.
- they’re in and out of the oven in about an hour.
- the bars are visually striking.
- these bars store well in or out of the refrigerator for several days.
How To Make These Raspberry Chocolate Bars
Raspberry Chocolate Bars. These delicious dessert bars have a pistachio, coconut, graham cracker crust. The crust is topped with a layer of dark chocolate and raspberry preserves, a layer of fresh raspberries tossed in fresh lemon zest and juice, and a layer of toasted coconut and chopped pistachios.
Last week I posted apple pie bars, chocolate pecan pie bars, and pumpkin cheesecake bars. All were exemplary, but they’re desserts you’d expect to see a little later in the year. No clue. That’s just what happened.
Today, I was back in the kitchen with fresh raspberries, lemons, dark chocolate, pistachios and coconut. Dessert bars. They were fun to make, visually cool, and delicious.
I toasted coconut and processed it in a food processor with pistachios and graham crackers. Added brown sugar and melted butter. Pressed that into a baking pan lined with a strip of parchment paper lining the bottom and two opposite sides.
The crust is baked off to solidify and set.
The first layer above the crust is dark chocolate melted with sweetened condensed milk. The smooth chocolate mixture is spread over the crust and allowed to cool for a few minutes.
Raspberry preserves are dolloped over the chocolate layer.
Fresh raspberries are tossed with fresh lemon juice, fresh lemon zest and sugar. The raspberries are arranged over the chocolate layer. Like the raspberry preserves, I arranged the fresh raspberries randomly, but evenly across the chocolate layer.
I sprinkled a cup of sweetened coconut flakes evenly over the raspberries.
The dessert bars are baked for 20 minutes. The raspberry chocolate bars with pistachio and coconut crust are cooled completely before cutting into individual bars.
Other Dessert Bar Recipes You Might Enjoy
Some of our most popular dessert bars include toasted oatmeal pecan bars, pumpkin cheesecake bars with nutella swirl, chocolate peanut butter oatmeal bars, and blueberry crumble bars.
Raspberry Chocolate Bars with Pistachio Coconut Crust
Ingredients
Pistachio Coconut Crust:
- 80 grams sweetened coconut flakes (3/4 cup)
- 100 grams raw shelled pistachios (3/4 cup)
- 90 grams graham crackers (3/4 cup OR 5 sheets)
- 25 grams light brown sugar (2 tablespoons)
- 42 grams unsalted butter, melted (3 tablespoons)
Raspberry Chocolate Filling:
- 125 grams dark chocolate chunks (1 cup)
- 196 grams sweetened condensed milk (7 ounces)
- 160 grams raspberry preserves (1/2 cup)
- 250 grams fresh raspberries (1-1/2 cups)
- 25 grams granulated sugar (2 tablespoons)
- 4 grams fresh lemon zest (2 teaspoons)
- 15 grams fresh lemon juice (1 tablespoon)
- 120 grams sweetened coconut flakes (1 cup)
Instructions
Pistachio Coconut Crust:
- Preheat oven to 350 degrees F. Line the bottom and two opposite sides of a 9-inch square pan with parchment paper, leaving enough parchment on the two opposite ends to create handles for lifting the dessert bars out of the pan.
- Spread sweetened coconut in single layer on cookie sheet. Toast coconut in preheated oven until about half the flakes are light brown in color. Remove from oven. Cool. Set aside.
- Add toasted coconut, raw shelled pistachios, graham crackers, light brown sugar and melted butter to food processor. Pulse until combined.
- Transfer crumb mixture to prepared baking pan. Spread evenly across bottom of pan and press down with a small offset spatula or a flat bottomed drinking glass.
- Bake in preheated oven for 10 minutes. Remove from oven and cool on wire rack.
Raspberry Chocolate Filling:
- Add dark chocolate chunk and sweetened condensed milk to small saucepan. Heat over low heat while stirring until chocolate has melted and mixture is smooth.
- Pour over cooled crust. Spread evenly. Allow to cool for a few minutes.
- Dollop raspberry preserves over chocolate layer.
- Add fresh raspberries, granulated sugar, fresh lemon zest, and fresh lemon juice to small mixing bowl. Toss to coat raspberries.
- Arrange the raspberries over the chocolate layer.
- Top the raspberries with sweetened coconut flakes.
- Bake 20 minutes in preheated oven. Remove from oven. Cool completely on wire rack.
- Garnish with chopped raw shelled pistachios.
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