Raspberry Granola Bars Recipes

BAREFOOT CONTESSA'S RASPBERRY CRUMBLE BARS

Steps:

• Preheat the oven to 350 degrees.
• Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla.
• Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball.
• Turn the dough out on a board.
• Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about 1/4-inch up the sides. Spread with the jam, leaving a 1/4-inch border.
• Mix the granola into the remaining dough with your hands. Break the dough into small bits and distribute it on top of the jam, covering most of the surface. Sprinkle the almonds on top.
• Bake the bars for 45 minutes, until lightly browned.
• Cool completely and cut into 9 or 12 bars. Sprinkle lightly with confectioners' sugar.

RASPBERRY GRANOLA BARS

Steps:

• Beat together shortening, ¼ cup of sugar, and salt until light and fluffy.
• Add almond extract and 2 egg yolks.
• Slowly mix in flour until fully combined.
• Spread this mixture over the bottom of a 9x13 pan, coated with cooking spray.
• Bake at 350° for 15 minutes.
• Spread preserves over crust immediately after removing it from the oven.
• Sprinkle with granola.
• Beat the egg whites until they are foamy.
• Add remaining ½ cup of sugar until, beating until stiff peaks form.
• Spread egg white mixture on top of granola.
• Bake at 350° for additional 25 minutes.
• Cool completely and cut into bars.

RASPBERRY CRUMBLE BARS

Steps:

• Preheat the oven to 350 degrees.
• Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla.
• Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball. Turn the dough out on a board. Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about 1/4-inch up the sides. Spread with the jam, leaving a 1/4-inch border. Mix the granola into the remaining dough with your hands. Break the dough into small bits and distribute it on top of the jam, covering most of the surface. Sprinkle the almonds on top. Bake the bars for 45 minutes, until lightly browned.
• Cool completely and cut into 9 or 12 bars. Sprinkle lightly with confectioners' sugar.

RASPBERRY-GRANOLA BARS

Steps:

• Heat oven to 375° F. Grease 8-inch square pan. In large bowl, beat egg white, butter, brown sugar, canola oil and vanilla with spoon until creamy.
• Beat in flour, baking powder and baking soda. Stir in granola.
• Press about two-thirds of the dough in bottom of pan. Spread spreadable fruit over dough to within 1/2 inch of edges. Crumble remaining one-third of dough on top of the fruit. Bake 25 to 30 minutes or until golden brown and set. Cool completely, about 30 minutes. For bars, cut into 4 rows by 4 rows.