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Name: Back to School Raspberry Granola Bars
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 16
Cuisine: not set
Ingredients: 1 cup Pecans Coarsely chopped; 1 1/2 cups All purpose flour; 1 1/4 cups Rolled Oats; 1/3 cup Sugar; 1/3 cup Brown sugar; 1 teaspoon Kosher Salt; 1/2 teaspoon Baking soda; 1 1/2 sticks Unsalted butter melted; 12 cup Raspberry preserves

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INGREDIENTS

1 cup Pecans ; Coarsely chopped
1 1/2 cups All purpose flour
1 1/4 cups Rolled Oats
1/3 cup Sugar
1/3 cup Brown sugar
1 teaspoon Kosher Salt
1/2 teaspoon Baking soda
1 1/2 sticks Unsalted butter ; melted
12 cup Raspberry preserves

INSTRUCTIONS

Preheat the oven to 350 degrees. Butter an 8-inch square baking pan and line the bottom and sides with parchment paper. Spread the chopped pecans in a pie plate and toast for about 5 minutes, until lightly browned and fragrant. let cool.

In a large bowl, whisk the flour with the oats, soda and pecans. Using a wooden spoon, stir in the melted butter until the oat mixture is thoroughly combined.

Press two-thirds of the oat mixture in an even layer on the bottom of the prepared baking pan and top with the raspberry preserves. Sprinkle the preserves with the remaining oat mixture.

Bake the bars for about 45 minutes, rotating the pan halfway through baking, until the top is golden brown. Transfer the pan to a wire rack and let the granola bars cool completely, about 3 hours. Cut into squares and serve.

NOTES

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Back to School Raspberry Granola Bars

1 cup Pecans Coarsely chopped
1 1/2 cups All purpose flour
1 1/4 cups Rolled Oats
1/3 cup Sugar
1/3 cup Brown sugar
1 teaspoon Kosher Salt
1/2 teaspoon Baking soda
1 1/2 sticks Unsalted butter melted
12 cup Raspberry preserves

Preheat the oven to 350 degrees.  Butter an 8-inch square baking pan and line the bottom and sides with parchment paper.  Spread the chopped pecans in a pie plate and toast for about 5 minutes, until lightly browned and fragrant.  let cool.

In a large bowl, whisk the flour with the oats, soda and pecans.  Using a wooden spoon, stir in the melted butter until the oat mixture is thoroughly combined.

Press two-thirds of the oat mixture in an even layer on the bottom of the prepared baking pan and top with the raspberry preserves.  Sprinkle the preserves with the remaining oat mixture.

Bake the bars for about 45 minutes, rotating the pan halfway through baking, until the top is golden brown.  Transfer the pan to a wire rack and let the granola bars cool completely, about 3 hours.  Cut into squares and serve.

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Nutrition

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Serving Size: 1 Serving (231g)
Recipe Makes: 16 Servings

Calories: 763
Calories from Fat: 131 (17%)

Amt Per Serving		% DV

	Total Fat 14.6g	19 %
	Saturated Fat 6g	30 %
	Monounsaturated Fat 5.3g
	Polyunsanturated Fat 2.2g
Cholesterol 22.8mg		7 %
Sodium 170mg		6 %
Potassium 237mg		6 %
Total Carbohydrate 155.1g		46 %
	Dietary Fiber 4.1g	16 %
	Sugars, other 151g
Protein 4.6g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 763

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