Dark Chocolate-Raspberry Breakfast Bars Recipe

Name: Dark Chocolate-Raspberry Breakfast Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces unsweetened chocolate, coarsely chopped; 2 tablespoons unsalted butter; 3/4 cup turbinado or brown sugar; 1/3 cup seedless raspberry fruit spread; 1 1/4 teaspoons vanilla extract; 1 teaspoon sea salt; 1/3 cup whole wheat pastry flour; 4 large eggs, lightly beaten; 1 cup crispy brown rice cereal; 1/2 cup fresh or frozen thawed raspberries

Servings: persons

1
Preheat oven to 350u00b0. Line an 8- or 9-inch square baking pan with nonstick aluminum foil or parchment paper. Set aside.
2
Pour water to a depth of 1 inch into bottom of a double boiler over medium heat; bring to a boil. Reduce heat, and simmer; place chocolate and butter in top of double boiler. Cook, stirring occasionally, 3 minutes or until melted. Remove from heat.
3
Combine chocolate mixture, sugar, and next 3 ingredients in a large bowl, and stir until well blended. Add in flour, then eggs, stirring until combined. Fold in cereal.
4
Pour batter evenly into prepared pan. Sprinkle with raspberries, pressing berries gently halfway into batter.
5
Bake 30 minutes. (Center will be moist.) Cool completely on a rack. Cut into 10 bars. Store in an airtight container in refrigerator for 10 days or freeze up to 2 months.

751

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 ounces unsweetened chocolate, coarsely chopped, 2 tablespoons unsalted butter, 3/4 cup turbinado or brown sugar, 1/3 cup seedless raspberry fruit spread, and more.

Yes, Dark Chocolate-Raspberry Breakfast Bars falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dark Chocolate-Raspberry Breakfast Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions