These berry-filled bar cookies are a healthier, more wholesome version of the popular snack cookie many enjoy as kids, incorporating whole wheat, wheat bran, applesauce and a filling made from raspberries and blackberries. With a splash of tangy orange juice, these treats are a deliciously sweet on-the-go snack.
Prep time: 0 min
Cook time: 180 min
Total time: 180 min
Ingredients
Makes 20 bars
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1 1/4 Cups Whole Wheat Flour
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1 Cup All-Purpose Flour, plus more for dusting
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1/4 Cup Wheat Bran
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1/4 Teaspoon Kosher Sea Salt Flakes
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1/4 Teaspoon Baking Soda
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1/8 Teaspoon Ground Korintje Cinnamon
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2/3 Cup Light Brown Sugar
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1 Teaspoon Lemon Zest, freshly grated
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10 Tablespoons Unsalted Butter, room temperature
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1 Large Egg
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1 Teaspoon Vanilla Extract, Bourbon Madagascar
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1/2 Cup Unsweetened Smooth Applesauce, divided in half
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6 Ounces Dried Raspberry
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6 Ounces Dried Blackberry
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1 1/2 Ounces Honey
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1 Ounce Orange Juice
Directions
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Whisk together flours, wheat bran, salt, baking soda and cinnamon in medium mixing bowl; set aside.
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Combine brown sugar and lemon zest in bowl of stand mixer fitted with paddle attachment. Mix on medium speed until combined. Add butter, and beat until fluffy. Add egg and vanilla extract, and beat until light and smooth.
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Reduce mixer speed to low, and add roughly one-third of dry mixture, followed by roughly one-third of 1/4 cup applesauce, mixing until incorporated. Repeat twice more, stopping mixer and scraping down bowl with rubber spatula between additions.
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Divide dough into two equal amounts, and wrap each in plastic wrap. Refrigerate until firm, at least 2 hours.
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While dough chills, prepare filling. Place dried berries in bowl and cover with boiling water. Let sit 10 minutes, until softened.
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Drain and transfer berries to bowl of food processor. Add remaining 1/4 cup applesauce, honey and orange juice. Pulse until smooth. Scrape down bowl with rubber spatula, and pulse once more. Filling should have jam-like consistency.
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Preheat oven to 375°F.
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Place one piece of dough between two lightly floured pieces of parchment paper, aiming to create rough 9-1/2 -inch by 11-1/2-inch rectangle of dough, about 1/8-inch thick. Remove top piece of parchment, and trim dough by about 1/2 inch on all sides to make more perfect rectangular shape.
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Transfer dough, on bottom piece of parchment, to baking sheet. If dough has gotten too soft at this stage, refrigerate for 20 minutes before continuing.
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Cut rectangle in half lengthwise, and spread about 1/4 of filling halfway down each piece of dough, leaving 1/2-inch border on each side. Fold dough over crosswise, pinching along both edges to seal. Repeat this process with remaining chilled dough and filling.
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Cut filled dough crosswise into 1-1/2-inch-wide bars, but do not separate bars until after baking. Bake until golden brown, about 20 minutes. Cool completely on parchment sheets on wire cooling racks before removing parchment and separating bars.