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Dark Chocolate, Raspberry, and Oat Cookie Bars

Chewy oat bars with a layer of creamy dark chocolate and topped with a raspberry and chocolate crumble.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert
Keyword: chocolate snack, dessert bars, easy snack recipe
Servings: 16
Author: Jess Smith via Inquiring Chef
Cost: $6.00


  • 9x13 Baking Dish
  • Parchment Paper
  • Mixing Bowls


  • 2 cups Rolled Oats
  • 1 ½ cups All-Purpose Flour
  • ½ cup Light Brown Sugar
  • 1 teaspoon Baking Soda
  • ¼ teaspoon Salt
  • 1 cup Unsalted Butter, melted
  • 8 oz Dark Chocolate, roughly chopped and divided into two portions (200 g)
  • 1 14 oz can Sweetened Condensed Milk
  • 1 ½ cup Fresh or Frozen Raspberries


  • Preheat oven to 375 degrees F. Butter or spray a 13x9 pan and line with parchment paper, so that paper extends over the long side of the pan.
  • In a large mixing bowl, combine oats, flour, brown sugar, baking soda, and salt. Stir until evenly combined. Add melted butter and stir with a wooden spoon (or use your hands if the butter is cool enough) until the mixture is crumbly. Set aside 2 cups of oat mixture. Press remaining oat mixture into prepared pan. Bake crust for 10 minutes. Remove and allow to cool. Lower oven temperature to 350 degrees.
  • Put half (100g) of the dark chocolate in a microwave safe bowl and heat in 15 second intervals until just melted. Stir in the sweetened condensed milk until well combined. Pour the chocolate-condensed milk mixture over the cooked crust.
  • Add the remaining dark chocolate (100g) and raspberries to the uncooked oat mixture. Sprinkle over the top of the bars. Bake until golden brown, 28-30 minutes. Cool completely and refrigerate before cutting into squares.


The chocolate layer in these bars turns extra creamy at room temperature, so it's a good idea to refrigerate these before cutting them into bars.
Recipe generously adapted from Sweet as Sugar Cookies.