Raspberry Bars - The Gingered Whisk

Monday, February 27, 2012

Raspberry Bars

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

For filling:
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.


  1. ooh, i think these look pretty darn tasty! sounds like it might've been a blessing in disguise when the marshmallows didn't turn out perfectly, because these sound delicious!

  2. My son is on a raspberry kick. I'll have to put these on my list!

  3. These bars are calling my name...I almost made raspberry bars yesterday and now I'm craving them and yours look delish!!

    If you haven't already, I'd love for you to check out my Group 'A' SRC entry: Crunchy Fudgy Heart Bites and my Group 'D' entry: Health(ier) Peanut Brittle

    Cook Lisa Cook

  4. Gorgeous bars and mouth watering photos! These look amazing.

  5. Looks great! My boys love berries..I know they would love these!

  6. These look fantastic. Love the color!

  7. I'm glad you liked them! You'll have to try the marshmallows again, they aren't that hard barring any unfortunate mishaps :).

    Those bars (in general) are definitely gooey! But they're totally delicious!

    1. Thanks Rene! I've made marshmallows before, so I am not sure what the deal was. I think it was just necessary for me to make these amazing bars! :)

  8. This dessert looks so delicious - I love raspberries! Yum! :)

  9. They look amazing!!!!

    Great post!

    (now you got me curious with the rose water, as I bought a bottle a while ago and cannot remember what recipe it was supposed to be used for - this is so typical of me, it's not even funny!)

  10. Jenni, these raspberry bars look fabulous! So moist and crumbly, just how I like 'em. Thanks for sharing! You have a beautiful blog and I'm glad to have found you.

  11. These look like perfection. I <3 anything raspberry!

  12. Wow, these look gorgeous! I loved posting about your blog by the way!! It was great getting to know you through the internet world :) All your recipes looked so scrumptious, I had the hardest time choosing ONE!

    1. Aw, shucks! :) I am excited to get to know you more, too! :)

  13. Very decadent looking. Your pictures turned out beautiful too.

  14. I actually love my bar cookies slightly under baked so these look amazing to me!!!! Fantastic pictures!!!!

  15. Every time I see raspberry crumb bars I want to make them. These look amazing! Raspberries and a crumb topping? Yes, please!

  16. Wow they look yummm....awesome:)

  17. Those look absolutely delectable.

  18. I am so sorry to hear about your mishap with the marshmellows...your honesty is precious! But seriously, raspberry bars are just wonderful to make! I love that we both made them this month for SRC! :-)


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