Hershey’s Chocolate Raspberry Fudge Bars
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Chocolate and raspberry together? Pure heaven. These double Chocolate Raspberry Fudge Bars are rich, glossy, and ridiculously easy, made with creamy Hershey’s frosting fudge, a bag of chocolate chips, and a heaping cup of fresh raspberries. No oven, no candy thermometer—just melt, stir, fold, and chill. Every square is deep, fudgy chocolate with bright little pops of tart raspberry, and the whole thing comes together in about 10 minutes of real work. One bite and the whole pan is in serious danger!
And because this recipe is part of my Chocolate Bliss Series, you know we’re keeping the chocolate magic going.
More raspberry goodness? You’ll love these Easy Fresh Raspberry Coffee Cake Muffins, this 25 Luscious Raspberry Desserts roundup, and this Fluffy Raspberry Mousse!
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Why You’ll Love These Double Chocolate Raspberry Fudge Bars
- Just 3 main ingredients! Chocolate chips, a can of Hershey’s frosting, and fresh raspberries. That’s the whole show.
- No oven, no candy thermometer, no stress. If you can melt chocolate and stir, you’ve got this one down.
- Chocolate and raspberry are magic together. Rich, fudgy chocolate with bright bursts of tart berry in every single bite.
- About 10 minutes of actual work. The fridge handles the rest while you go do something else.
- They look fancy with zero effort. Those ruby red raspberries on top do all the styling for you.
Why This Flavor Combo Works
Here’s why chocolate and raspberry are such a dream team. Chocolate is deep, rich, and a little intense on its own. Raspberries come in bright and tart and cut right through all that richness, so the bars taste decadent without feeling heavy. The tartness actually makes the chocolate taste even more chocolatey, and those ruby berries on top give every square that bakery-case look. It’s a classic pairing for a reason, and it never gets old!
More berry-bright desserts: Take a gander at these Raspberry Lemon Cream Cake Bars, these Super Healthy Raspberry Oatmeal Bars, and these Raspberry Brownies!
Ingredients for These Double Chocolate Raspberry Fudge Bars
Just a short list of good stuff for these Hershey’s frosting fudge bars! (Small-batch, 9×5 pan, about 18 servings)
- 2 cups semi-sweet chocolate chips – these give the bars that deep, rich chocolate base. Milk chocolate works too if you like things sweeter.
- 1 can (16 oz) Hershey’s Milk Chocolate Frosting – this is the trick that makes the fudge so creamy and scoopable. No boiling sugar required!
- 1 heaping cup fresh raspberries, patted dry – blot them really well so extra moisture doesn’t keep the fudge from setting.
- 1 tsp vanilla (optional) – rounds everything out nicely.
- Pinch of salt (optional) – don’t skip this if you’ve got it. A little salt makes the chocolate pop.
- Optional toppings: melted white chocolate, extra raspberries, freeze-dried raspberry shards for that pretty candy-shop finish.
P.S. If you’ve never made Hershey’s frosting fudge, it’s a super easy 2‑ingredient fudge you can whip up anytime — perfect for when you want a quick chocolate fix.
Step-by-Step How to Make Chocolate Raspberry Fudge Bars
- Prep your pan. Line a 9×5 loaf pan with parchment paper, leaving some overhang on the sides for easy lifting later.
- Melt the chocolate. Melt 2 cups semi-sweet chocolate chips in a microwave-safe bowl in 20 to 30 second bursts, stirring between each one until completely smooth.
- Stir in the frosting. Add the entire 16 oz can of Hershey’s frosting and stir until fully combined and glossy. It turns into a thick, gorgeous fudge base.
- Add the extras. Stir in 1 tsp vanilla and a pinch of salt if using.
- Fold in the berries. Let the mixture cool for 2 to 3 minutes, then gently fold in 3/4 cup of the raspberries so they don’t get crushed.
- Spread it out. Spread the fudge evenly into the prepared pan.
- Top it off. Press the remaining raspberries on top, along with a sprinkle of freeze-dried raspberry bits for color and crunch.
- Chill until firm. Refrigerate for 2 to 3 hours, or until set and sliceable.
- Drizzle if you like. Drizzle with melted white chocolate for that extra-pretty finish.
- Slice and serve. Lift out the Hershey’s chocolate fudge with raspberries using the parchment, slice into bars, and dig in!
Also, if you love easy no bake chocolate treats, check out these 3-Ingredient Chocolate Fudge Truffles and these Chocolate Super Seed Fudge Bars!
Tips for the Best Raspberry Chocolate Fudge
- Pat those raspberries dry. Fresh berries hold a surprising amount of water, and too much moisture keeps the fudge from setting up firm. Blot them gently with a paper towel first.
- Let the chocolate cool a bit before folding in the berries. Scorching hot fudge breaks the raspberries down into mush. Just wait those 2 to 3 minutes, I promise it matters.
- Fold, don’t stir. Gentle folding keeps the raspberries mostly whole, so you get pretty pockets instead of pink streaks (which still taste amazing, by the way).
- Use a sharp knife dipped in hot water for clean cuts. Wipe the blade between slices for those sharp candy-shop edges.
- Want extra crunch and color? Freeze-dried raspberries on top stay crisp and won’t add moisture the way fresh ones can.
Troubleshooting Your Raspberry Chocolate Fudge
- Fudge won’t set? It usually means too much moisture from the raspberries or not enough chill time. Pat the berries dry and give the bars a full 3 hours in the fridge.
- Mixture seized or grainy? The chocolate got too hot. Melt in short bursts and stir often. If it does seize, here’s my guide on fixing seized chocolate.
- Berries bleeding pink everywhere? That happens when you fold too hard or the base is still too warm. It tastes great either way, but for cleaner pockets, fold gently and let the fudge cool first.
- Bars too soft at room temp? This Hershey’s frosting fudge is on the creamier side. Keep it chilled and pull it out just before serving.
Variations You Can Try
- White chocolate raspberry: swap in white chocolate chips and vanilla frosting for a sweeter, vanilla-forward version.
- Dark chocolate lovers: use dark chocolate chips and dark chocolate frosting for a deeper, less sweet bite.
- Raspberry fudge truffles: scoop and roll the chilled fudge into balls instead of slicing it into bars.
- Add a crunch: fold in chopped toasted almonds or a handful of mini chocolate chips.
- Extra raspberry: swirl a spoonful of seedless raspberry jam into the fudge base for even more berry flavor.
How to Store Double Chocolate Raspberry Fudge
Store chocolate raspberry fudge bars in an airtight container in the refrigerator for up to 1 week. Because these use fresh raspberries, they keep best chilled and won’t last as long as plain fudge. Let them sit at room temperature for about 5 minutes before serving so they soften up just enough to be creamy.
Can you freeze them? Yes, but know the texture changes a little. Fresh raspberries get soft once thawed, so freeze the bars in a single layer, then wrap them well for up to 1 month and thaw in the fridge. They’re at their absolute best within the first few days though, when the berries are bright and fresh!
Raspberry Chocolate Fudge Bar FAQs
Can I use frozen raspberries?
Fresh raspberries work best here. If you only have frozen, add them straight from the freezer without thawing, but expect a few softer spots in the fudge as they release moisture.
What kind of frosting works best?
Any canned chocolate frosting works, not just Hershey’s. Betty Crocker, Pillsbury, Duncan Hines, whatever you’ve got in the cabinet. The frosting is what gives the fudge its creamy, smooth texture.
Why is my fudge not setting up firm?
It’s almost always too much moisture from the raspberries. Pat them dry before folding them in, and give the bars a full 2 to 3 hours to chill before slicing.
How many bars does this Hershey’s Chocolate Fudge with Raspberries batch make?
A 9×5 loaf pan gives you about 18 small bars. They’re rich, so smaller pieces go a long way and are great for sharing.
So are you ready for the easiest chocolate raspberry fudge bars, rich and fudgy with bright bursts of fresh raspberry in every bite? Grab that can of frosting and let’s make some magic! Happy no-bake making!
Want more quick ideas and dessert inspo? Follow on Pinterest, Instagram and Facebook for recipe updates, baking tips, and lots of sweet inspiration.
More Easy No Bake Chocolate Desserts
- Best No Bake Chocolate Cheesecake Recipe
- Chocolate Super Seed Fudge Bars (Healthy-ish, No Bake)
- Healthy No Bake Chocolate Oat Bites
- Fixing Seized Chocolate: Simple Rescue Techniques Every Baker Should Know
- Milk Chocolate Peanut Butter Truffles (Easy No-Bake Treat)
Hershey's Chocolate Raspberry Fudge Bars
Equipment
- 9x5 loaf pan
- Microwave-safe bowl
- Parchment paper
- Rubber spatula
Ingredients
Fudge Bars
- 2 cups semi-sweet chocolate chips
- 1 can (16 oz) Hershey's Milk Chocolate Frosting
- 1 heaping cup fresh raspberries, patted dry
- 1 teaspoon vanilla, optional
- 1 pinch salt, optional
Optional Toppings
- melted white chocolate, for drizzling
- extra fresh raspberries
- freeze-dried raspberry shards
Instructions
Make the Fudge Bars
- Line a 9x5 loaf pan with parchment paper, leaving some overhang on the sides for easy lifting later.
- Melt 2 cups semi-sweet chocolate chips in a microwave-safe bowl in 20 to 30 second bursts, stirring between each one until completely smooth.
- Stir in the entire 16 oz can of Hershey's frosting until fully combined and glossy.
- Stir in 1 teaspoon vanilla and a pinch of salt if using.
- Let the mixture cool for 2 to 3 minutes, then gently fold in 3/4 cup of the raspberries so they don't get crushed.
- Spread the fudge evenly into the prepared pan.
- Press the remaining raspberries on top, along with a sprinkle of freeze-dried raspberry bits.
- Chill for 2 to 3 hours, or until firm and sliceable.
- Drizzle with melted white chocolate if desired.
- Lift out using the parchment, slice into bars, and serve.
