wholesale customers - click here Frontier Wholesale
basket masthead my account my account
Logo home
 
Back-To-School Raspberry Granola Bars

Ease of Preparation: Moderate

Preparation Time: 20 min

Cook Time: 50 min

Servings: makes 16 bars

Recipe By: Karen DeMasco and Mindy Fox

From:  The Craft of Baking
Used with permission of Clarkson Potter

Other Desserts

print version

create accountlogin

SHOPPING CART
is Empty
FREE SHIPPING
on orders $75 or more*

NEWSLETTERS
STORE LOCATOR

JOIN GRASSROOTS ADVISORS
Earn rewards for your opinions.

Back-To-School Raspberry Granola Bars

These nutty fruit cookies are perfect for a lunch sack, last-minute bake sale, or early autumn picnic. They are quick to put together with pantry staples and everyone seems to love them.

Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter, plus more for the pan
1 cup pecans, roughly chopped
1 1/2 cups unbleached all-purpose flour
1 1/4 cups old-fashioned rolled oats
1/3 cup granulated sugar
1/3 cup packed dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup raspberry preserves
Directions
Preheat the oven to 350°. Butter an 8-inch square baking pan and line the bottom with parchment.

In a small saucepan, melt the butter. Remove from the heat and let cool to room temperature.

Spread the pecans on a baking sheet. Bake until lightly golden and fragrant, about 5 minutes. Cool the sheet completely on a wire rack.

In a large bowl, whisk together the flour, oats, granulated sugar, brown sugar, salt, baking soda, and pecans. Pour in the melted butter, and, using a wooden spoon, mix together until well combined.

Transfer about two thirds of the dough to the prepared baking pan. Press the dough evenly into the pan, forming a firmly packed layer.

Using an offset or rubber spatula, spread the preserves over the dough. Evenly sprinkle the remaining dough over the preserves.

Bake, rotating the pan halfway through, until the top is golden brown and fragrant, about 40 minutes. Transfer the pan to a wire rack and let it cool completely. Then cut into 2-inch squares.

The bars can be kept in an airtight container at room temperature for up to 1 week.

Connect With Us:

Hide sitemap