Raspberry 'Really' Bars
Chef-owner Solveig Tofte
Sun Street Breads
Fresh red raspberries are a sure sign of summer, but these bar cookies can be made year round using the frozen berries. Baker Soveig Tofte combines the raspberries with chocolate for a craveable sweet to grab-and-go or enjoy with a cup of coffee or tea.
½ cup unsalted butter, at room temperature (113g)
½ cup sugar (100g)
¾ teaspoon Kosher salt (3g)
1 large egg (50g)
1 tbsp. milk (15g)
1 tsp. vanilla extract (6g)
1¾ cup all-purpose flour (233g)
¼ tsp. baking powder (1g)
2 cups frozen red raspberries (250g)
½ cup bittersweet chocolate chips (90g)
- Place butter, sugar and salt in bowl of stand mixer. Beat with paddle attachment until pale yellow in color. Alternatively, a handheld electric mixer can be used.
- Add egg, milk and vanilla; beat until combined, scraping down sides occasionally. Add flour and baking powder; mix until combined.
- Roll dough into a 1-inch-thick rectangle; wrap in plastic and freeze.
- Preheat oven to 375 F. Line rimmed baking sheet with parchment paper and spray sides with nonstick cooking spray. Place three-fourths of dough evenly onto prepared baking sheet. Scatter raspberries and remaining dough on top. Firmly press to flatten.
- Bake 35 to 45 minutes, or until golden. Remove from oven and let cool.
- Place chocolate in microwave-safe bowl; microwave on high in 30-second intervals, stirring between intervals, until chocolate is completely melted.
- Remove cooled bar from pan and place on cutting board. Drizzle with melted chocolate. Once chocolate has set, cut into 1½-inch squares.
Photo courtesy of Washington Red Raspberry Commission