Craving a decadent dessert that’s both indulgent and easy to make? These chocolate crumble bars are the perfect sweet treat for any occasion. With a rich, gooey chocolate filling nestled between layers of buttery crumble, they offer a delightful balance of texture and flavor.
Chocolate crumble
They say that 9 out of 10 people love chocolate and the tenth person lies LOL, so I’m guessing a lot of you will love this recipe!
These chocolate crumble bars are so good as a little treat with a cup of coffee or you can add them to your mishloh manot. The recipe is parve (non-dairy). But if you don’t mind it to include dairy, simply replace the coconut oil with 1 stick of butter.
Besides the coconut oil, the recipe only requires a few basic ingredients and is very easy to make, even though there is a double baking process.
Both the dough and the filling only requires 3 ingredients each, so you are only 6 ingredients away from these yummy chocolate crumble bars.
The dough in this recipe is used as a base and also as the crumbs on top. First, you bake the base only and then add the chocolate filling and crumbs and continue baking. The outcome is a 3 layer bar cookie. YUM!
The bars are very crumbly and might fall apart while you cut them, but they still taste amazing - obviously.
FAQS
Yes! You can substitute dark chocolate with milk or semi-sweet chocolate for a sweeter taste. Just be mindful that using milk chocolate may result in a slightly softer filling.
Yes, you can use any type of milk, such as almond milk, oat milk, or regular dairy milk, depending on your preference or dietary needs.
You can swap coconut oil with an equal amount of butter (about 1 stick) for a more classic buttery flavor. Vegetable or canola oil could work as well, but it may slightly alter the texture.
Definitely! You can sprinkle chopped nuts, shredded coconut, or even a drizzle of caramel or chocolate sauce on top of the crumble before baking for added texture and flavor.
Absolutely. You can substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 replacement to maintain the texture.
Store the bars in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 2 months.
Yes! After the bars have cooled completely, wrap them tightly in plastic wrap and store them in an airtight container in the freezer. Thaw at room temperature when ready to enjoy.
A 9x13-inch baking pan works best for this recipe, but you can also use a slightly smaller or larger pan. Just adjust the baking time accordingly.
Yes, these bars can be made a day or two in advance. Just store them in an airtight container at room temperature or in the refrigerator, depending on your preference.
Other recipes to try:
For more recipes with chocolate check out my chocolate recipe index.
Bake these chocolate crumble bars today!
Whether you're enjoying them as an afternoon snack or a crowd-pleasing dessert, these bars are sure to satisfy your chocolate cravings. Plus, they’re versatile – you can easily make them dairy-free or swap in butter for a more traditional take. Let's get baking!
Chocolate Crumb Bars
Ingredients
For the dough:
- 2 cups all-purpose flour
- ⅔ cup sugar
- ½ cup coconut oil
For the filling:
- ½ cup soy milk
- 2 eggs
- 7 oz (200 grams) dark chocolate
Instructions
- Set the oven to 180°C / 350°F with the fan.
- In a bowl, melt the coconut oil to a liquid form in the microwave.
- Add the flour and sugar and mix well to get a crumbly dough.
- Grease a baking pan (9x13).
- Divide the dough to 2.
- Flatten with your hands one part of the dough in the baking pan.
- Bake the base for 15 minutes.
- In another bowl, melt the chocolate with the soy milk in the microwave.
- Let the chocolate batter cool a bit and add the eggs one at a time.
- Mix well to a smooth unified texture.
- Pour the filling on the baked base.
- Crumble with your hands the other half of the dough and sprinkle on top of the filling.
- Bake 40 minutes.
- Cool at room temperature.
- Cut into squares.
- Have a bar and enjoy this chocolatey dessert!
Notes
michele
Hello. Can you substitute pareve margarine for the coconut oil? If so, please advise on the measurement. Thank you!
Renana
Yes sure, 1/2 cup