Preparation Steps

• Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang.
• For the crust: In a medium bowl, whisk together flour and sugar. Cut in the softened butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
• Press the crust mixture evenly into the bottom of the prepared baking pan.
• Bake the crust for 15-18 minutes, or until lightly golden brown.
• While the crust bakes, prepare the raspberry filling: In a small saucepan, combine raspberries, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and raspberries break down, about 5-7 minutes. Remove from heat.
• Spread the raspberry filling evenly over the baked crust.
• Return the pan to the oven and bake for another 10-12 minutes, until the filling is bubbly.
• Let the bars cool completely in the pan on a wire rack.
• For the ganache: In a heatproof bowl, combine chocolate chips and heavy cream. Microwave in 30-second intervals, stirring in between, until smooth and melted.
• Pour the ganache over the cooled raspberry filling and spread evenly.
• Chill the bars in the refrigerator for at least 1 hour to allow the ganache to set.
• Once set, lift the bars out of the pan using the parchment paper overhang and cut into squares.