A couple of these buttery, berrylicious bars make a fabulous grab-and-run-out-the-door breakfast or snack. The original idea was inspired by thirteen-year-old Katie Myers. Katie’s mom, Jessica, is the awesome Mama who oversees all our Trim Healthy Mama social media chat groups. Her nature of grace and encouragement set the tone for the positive atmosphere in the groups. We usually make this recipe with budget-friendly Super Sweet Blend. It works well because these bars are not supposed to be ultra sweet. If you desire a sweeter bar, simply sprinkle Gentle Sweet over the tops once they are set. They will look pretty that way, you’ll save money by not having to use a lot of Gentle Sweet in the recipe, and you’ll get that extra-sweet pop you’re looking for. The Berry Crunch Bars recipe is found in the “Sweet Treats – Candies and Bars” section of the Trim Healthy Mama Cookbook, page 392. This recipe is a multiple-serve recipe that makes 12 bars.
Berry Crunch Bars
Description
A couple of these buttery, berrylicious bars make a fabulous grab-and-run-out-the-door breakfast or snack. The original idea was inspired by thirteen-year-old Katie Myers. Katie’s mom, Jessica, is the awesome Mama who oversees all our Trim Healthy Mama social media chat groups. Her nature of grace and encouragement set the tone for the positive atmosphere in the groups. We usually make this recipe with budget-friendly Super Sweet Blend. It works well because these bars are not supposed to be ultra sweet. If you desire a sweeter bar, simply sprinkle Gentle Sweet over the tops once they are set. They will look pretty that way, you’ll save money by not having to use a lot of Gentle Sweet in the recipe, and you’ll get that extra-sweet pop you’re looking for. The Berry Crunch Bars recipe is found in the "Sweet Treats - Candies and Bars" section of the Trim Healthy Mama Cookbook, page 392. This recipe is a multiple-serve recipe that makes 12 bars.
Ingredients
Instructions
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Preheat the oven to 350°F.
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Place the Baking Blend, sweetener, baking powder, and salt in a food processor. Add the cold butter, coconut oil, molasses (if using), and vanilla, and pulse until the mixture resembles coarse crumbs.
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Press approximately two thirds of the mixture into a parchment-lined 9 × 13-inch baking pan. Bake the layer for 10 minutes and then remove from the oven to slightly cool. Leave the oven on.
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Put the oats, nuts, and coconut in the food processor with the remaining dough and pulse a couple times; you don’t want to break this mixture down too much but just get it combined and a little more chopped. This will be your crunch topping.
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Spoon the jelly over the cooled bottom layer, then care- fully use the back of a spoon to spread it evenly. Sprinkle the crunch topping over the top and drizzle on the melted butter as evenly as you can. Gently pat everything down and bake for another 30 to 40 minutes, or until golden brown.
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Remove from the oven and let cool in the pan. It might still look and act a little gooey for a while; that is okay. When cooled somewhat, transfer the pan to the freezer and freeze until firm. Cut into bars and refrigerate.
Note
Recipe Notes
Concerning the Oats:
The small amount of oats here should not pose any major mixing of fuels in this recipe.
