Pour enough crust mix in pan to cover the bottom, a little over half. (Save the remainder for the topping).
Bake crust at 350 for 15 minutes.
Remove and pour dark chocolate chips over crust. Spread evenly. (I put mine in the oven for about 2 minutes to help them melt faster).
In a bowl, mash the fresh raspberries and then even distribute on top of the chocolate.
Add a couple tablespoons more of oatmeal to the crust to make it more of a “crumble.” Evenly distribute on top of raspberries. Top with some chocolate chips!
Bake at 350 for 30 minutes or until the crust is golden!
Notes
*great warm or cold! Store them in the refrigerator.