Best Whole Wheat Raspberry Bars Recipes

WHOLE-WHEAT BARS WITH RASPBERRY JAM

Steps:

• Whisk together flours, bran, salt, and baking soda in a medium bowl; set aside. Put brown sugar and zest in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Beat in butter until fluffy. Beat in egg until pale and smooth. Reduce speed to low. Mix in the flour mixture in 3 batches, alternating with the applesauce. Divide dough in half; wrap in plastic. Refrigerate until firm, about 2 hours.
• Preheat oven to 375 degrees. Roll out 1 piece of dough between 2 lightly floured sheets of parchment to a 9 1/2-by-11 1/2-inch rectangle, about 1/8 inch thick. If dough becomes too soft, refrigerate until firm. Remove top piece of parchment. Trim dough 1/2 inch on all sides. Transfer rectangle on parchment to a baking sheet.
• Cut rectangle in half lengthwise. Spread 1/4 cup jam down half of each length, leaving a 1/2-inch border. Fold dough over; pinch to seal. Refrigerate until firm, about 20 minutes. Repeat with remaining chilled dough and jam.
• Cut crosswise into 1 1/2-inch-wide bars, but do not separate until after baking. Bake until golden brown, about 20 minutes. Let cool on sheet on a wire rack. Bars can be stored in an airtight container at room temperature for up to 3 days.

WHOLE WHEAT-RASPBERRY BARS

Steps:

• Whisk together flours, bran, salt, andbaking soda in a medium bowl; set aside.Put brown sugar and zest in the bowl ofan electric mixer fitted with the paddle attachment; mix on medium speed until combined. Beat in butter until fluffy. Beatin egg until pale and smooth. Reduce speed to low. Mix in the flour mixture in3 batches, alternating with the applesauce. Divide dough in half; wrap in plastic. Refrigerate until firm, about 2 hours.
• Preheat oven to 375 degrees. Roll out 1 pieceof dough between 2 lightly floured sheetsof parchment to a 9 1/2-by-11 1/2-inch rectangle, about 1/8 inch thick. If dough becomes too soft, refrigerate until firm.Remove top piece of parchment. Trimdough 1/2 inch on all sides. Transfer rectangle on parchment to a baking sheet.
• Cut rectangle in half lengthwise.Spread 1/4 cup jam down half of eachlength, leaving a 1/2-inch border. Folddough over; pinch to seal. Refrigerateuntil firm, about 20 minutes. Repeat withremaining chilled dough and jam.
• Cut crosswise into 1 1/2-inch-wide bars,but do not separate until after baking.Bake until golden brown, about 20 minutes. Let cool on sheet on a wire rack.

WHOLE WHEAT RASPBERRY BARS

Steps:

• Whisk together the flours, wheat germ, salt, and baking powder in a medium bowl; set aside. Put the brown sugar and the lemon zest in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until combined. Beat in the butter until light and fluffy, scraping down the bowl if necessary. Beat in the egg until smooth. Reduce the speed to low and mix in the flour mixture in 3 batches, alternating with the applesauce. Divide the dough in half and wrap both halves in plastic wrap. Refrigerate until firm, about 2 hours. Preheat the oven to 375F degrees. Roll out 1 piece of the dough between 2 lightly floured pieces of parchment paper to a 9 1/2 by 11 1/2 inch rectangle, about 1/8 inch thick. Remove the top piece of parchment. Trim the dough by 1/2 inch on all sides. Transfer the rectangle on the parchment to a baking sheet. Cut the rectangle in half lengthwise. Spread 1/4 cup jam down half of each length, leaving a 1/2 inch border. Fold the dough over and pinch to seal. Refrigerate until firm, about 20 minutes. Repeat with the remaining chilled dough and jam. Cut the filled rectangles crosswise into 1 1/2 inch wide bars, but do not separate until after baking. Bake until golden brown, about 20 minutes. Let cool completely on the baking sheet. If desired, sprinkle with confectioner's sugar before serving.

WHOLE-WHEAT-RASPBERRY BARS

Steps:

• Whisk together the flours, bran, salt, and baking soda in a medium bowl; set aside. Put the brown sugar and zest in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Beat in the butter until fluffy. Beat in the egg until pale and smooth.
• Reduce speed to low. Mix in the flour mixture in 3 batches, alternating with the applesauce. Divide the dough in half; wrap in plastic. Chill until firm, about 2 hours.
• Preheat the oven to 375°F. Roll out 1 piece of dough between 2 lightly floured sheets of parchment to a 9 1/2 × 11 1/2-inch rectangle, about 1/8 inch thick. If the dough becomes too soft, refrigerate until firm. Remove the top piece of parchment. Trim the dough 1/2 inch on all sides. Transfer the rectangle on the parchment to a baking sheet.
• Cut the rectangle in half lengthwise. Spread 1/4 cup jam down half of each length, leaving a 1/2-inch border. Fold the dough over; pinch to seal. Refrigerate until firm, about 20 minutes. Repeat with the remaining chilled dough and jam.
• Cut crosswise into 1 1/2-inch-wide bars, but do not separate them until after baking. Bake until golden brown, about 20 minutes. Let cool on the sheet on a wire rack. The bars can be stored in an airtight container at room temperature for up to 3 days.