1- Making raspberry chocolate crumble bars is straightforward, starting with preheating your oven to 350°F. Begin by preparing an 8-inch square pan lightly spray it and line with parchment paper for easy removal later. This simple step ensures your bars come out cleanly and intact.

2- In a medium bowl, mix 2 cups fresh raspberries with 2 teaspoons cornstarch, 1 tablespoon lemon juice, and ¼ cup granulated sugar; set this aside to let the flavors meld. Meanwhile, in another bowl, whisk together 1½ cups all-purpose flour, ½ cup granulated sugar, ½ teaspoon baking powder, ¼ teaspoon salt, and ½ teaspoon cinnamon to form the dry base.

3- Next, add ½ cup cold unsalted butter diced into ¼-inch cubes and work it in by hand until it resembles coarse cornmeal with no big butter pieces. Then, mix in 1 large egg yolk, 1 tablespoon water, and 1 teaspoon vanilla extract using a fork to create a dough that’s easy to handle.

4-Building the Layers: Press about two-thirds of the dough into the bottom of your prepared pan to form a solid crust. Evenly spread the raspberry mixture over this crust for that fruity layer. Sprinkle ¾ cup chocolate chips on top to add the chocolate element, then crumble the remaining dough over everything for a golden finish.

5- Bake the bars for 40 to 50 minutes until the raspberries bubble and the top turns golden. Let them cool completely in the pan for about 2-3 hours refrigeration speeds this up if you’re in a rush. Once cooled, cut into squares and enjoy the mix of textures and flavors.