dark chocolate chunk cookie bars with raspberry smidgens

There's something magical about the combination of dark chocolate and raspberry – a romance of flavors that's particularly fitting for Valentine's Day. Transform our beloved Dark Chocolate Raspberry Smidgens® into irresistible cookie bars perfect for Valentine's Day.

This exclusive recipe, created in partnership with our friends at Wild Flour Bakehouse, combines buttery cookie dough with chunks of our famous Dark Chocolate Raspberry Smidgens® for an unforgettable treat.

Perfect for a homemade Valentine's Day gift, intimate dinner parties, or simply making any day a bit more special, these bars bring together the convenience of a cookie bar with the sophistication of fine chocolate. Enjoy!

Why You'll Love This Recipe

  • Make-Ahead Magic: These bars can be baked a day in advance, making them perfect for a take-along treat.
  • Gift-Worthy: Beautiful enough for gifting and sturdy enough for packaging.
  • Simple Yet Sophisticated: Basic baking ingredients elevated by crave-worthy Smidgens®.
  • Crowd-Pleasing: The perfect balance of cookie, chocolate, and YUM. You'll be back for a second Cookie Bar.

Baker's Note: While developing this recipe, we discovered that chopping the Smidgens® creates perfect chocolate distribution throughout the bars, while leaving some pieces larger created  delightful melty chocolate pockets. 

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes + cooling
  • Servings: 16 bars
  • Difficulty: Medium

Ingredients

  • 1 cup unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 2¼ cups all-purpose flour
  • 2½ teaspoons vanilla extract
  • 1 cup light brown sugar
  • ¾ cup granulated sugar
  • 1 tablespoon corn starch
  • 1¼ cups Gertrude Hawk Dark Chocolate Raspberry Smidgens®, chopped (plus extra for topping)

Instructions

  1. Prepare: Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. Mix Dry Ingredients: In a small bowl, whisk together the flour, baking soda, sea salt, and corn starch until well combined. Set aside.
  3. Cream Butter & Sugars: In a large mixing bowl, cream together the room temperature butter, light brown sugar, and granulated sugar until smooth and creamy, about 2-3 minutes.
  4. Add Wet Ingredients: Beat in the eggs one at a time, then add the vanilla extract. Mix until well combined and slightly fluffy.
  5. Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough should be thick but sticky. Gently fold in the chopped Chocolate Raspberry Smidgens®.
  6. Transfer & Top: Using a greased spatula or lightly oiled hands, transfer the dough to your prepared pan. Press and spread evenly into all corners. Sprinkle additional chopped Smidgens® on top.
  7. Bake: Place in preheated oven and bake for 32-35 minutes, or until the edges and surface are golden brown and the center is set (doesn't jiggle when gently shaken).
  8. Cool: Place pan on a wire cooling rack and allow to cool completely, about 1-2 hours, before cutting into squares.

Recipe Success Tips

  • For the best texture, ensure your butter and eggs are truly at room temperature
  • Don't overmix the dough once you add the flour mixture
  • The bars will continue to set as they cool - resist cutting them too early!
  • Store in an airtight container at room temperature for up to 5 days

Baker's Tips

  • Room temperature ingredients ensure even mixing
  • Don't overbake - edges should be golden but center slightly soft
  • Allow full cooling time for perfect texture
  • Can't find our Smidgens® in-stock? Sawp in Dark Chocolate Rasberry Candy Bars.

Instructions

  1. Prepare: Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. Mix Dry Ingredients: In a small bowl, whisk together the flour, baking soda, sea salt, and corn starch until well combined. Set aside.
  3. Cream Butter & Sugars: In a large mixing bowl, cream together the room temperature butter, light brown sugar, and granulated sugar until smooth and creamy, about 2-3 minutes.
  4. Add Wet Ingredients: Beat in the eggs one at a time, then add the vanilla extract. Mix until well combined and slightly fluffy.
  5. Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough should be thick but sticky. Gently fold in the chopped Chocolate Raspberry Smidgens®.
  6. Transfer & Top: Using a greased spatula or lightly oiled hands, transfer the dough to your prepared pan. Press and spread evenly into all corners. Sprinkle additional chopped Smidgens® on top.
  7. Bake: Place in preheated oven and bake for 32-35 minutes, or until the edges and surface are golden brown and the center is set (doesn't jiggle when gently shaken).
  8. Cool: Place pan on a wire cooling rack and allow to cool completely, about 1-2 hours, before cutting into squares.

Recipe Success Tips

  • For the best texture, ensure your butter and eggs are truly at room temperature
  • Don't overmix the dough once you add the flour mixture
  • The bars will continue to set as they cool - resist cutting them too early!
  • Store in an airtight container at room temperature for up to 5 days

Baker's Tips

  • Room temperature ingredients ensure even mixing
  • Don't overbake - edges should be golden but center slightly soft
  • Allow full cooling time for perfect texture
  • Can't find our Smidgens® in-stock? Sawp in Dark Chocolate Rasberry Candy Bars.