For this month's edition of Secret Recipe Club I was assigned the blog "Adventures of an Epic Baker", which is a fun little blog packed with goodies. I had a really hard time choosing what to make. I actually started out making her cute little mini marshmallows, but when my bottle of red food coloring fell into the marshmallows and I accidentally put in waaaay more rose water than I should have, my epic baker adventures turned out to be an epic marshmallow slaughter. So much so that I didn't even attempt a repeat, haha. In a rather last minute decision I settled on these amazing little bars, and I could not be happier!
Besides an inability to make marshmallows, I also apparently can't do math correctly, because I should have used a smaller pan when I halved this recipe. I definitely wish the "bar" part was thicker, but I think they still turned out really well. And I really like the substitution of orange zest and juice instead of the called for lemon. It makes it kind of "kicky" and fun.
In hindsight (while editing these photos), these bars probably could have used one minute more in the oven, they look a little gooey still, but they don't taste gooey, and I am still really happy with them! They were originally touted as being "breakfast bars", and while we never actually ate them for breakfast, we did enjoy them as mid-morning snacks, after-lunch snacks, and before-bed snacks, and they were amazing no matter what time of day they were served!!
Raspberry Bars (The Adventures of an Epic Baker)
For Crust and Crumb:
1 1/2 cups flour
1 cup brown sugar
1 1/4 cups rolled oats
3/4 tsp salt
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp cinnamon
3/4 cups unsalted butter, cut into 1" pieces
1/4 cup brown sugar
1 TBSP grated lemon zest
1/2 tsp cinnamon
2 TBSP flour
1 pound raspberries, frozen or fresh
1/4 cup lemon juice
2 TBSP unsalted butter, melted and cooled
Preaheat oven to 350.
Line a 9x13 glass or light colored metal baking dish with a piece of parchment paper with a 2" overhand on both ends.
Butter the parchment paper.
In the bowl of a food processor, add the flour, brown sugar, oats, baking soda, baking powder and cinnamon and pulse to combine.
Add in the butter and pulse in short bursts until it becomes crumbly.
Remove 1 1/2 cups and set aside.
Smoosh the remaining crumble evenly into the bottom of the prepared pan.
Bake for 12-15 minutes or until golden brown.
Keep the crust in the pan and allow it to cool on a wire rack.
While the crust is cooling, make the filling.
In a medium bowl, mix together the sugar, zest, cinnamon and flour.
Mix in the raspberries, lemon juice and butter.
Pour the raspberry filling evenly over the crust.
Sprinkle the reserved crumble over the top of the filling.
Bake for 35-45 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling is bubbling around the edges.
Transfer to a wire rack to cool completely.
Pull the parchment out of the pan and cut into squares.
The bars can be stored in an air tight container in the refrigerator for up to 2 days.