Comments on: raspberry breakfast bars

By: Jen

Jen — Thu, 25 Feb 2010 04:22:41 +0000

i made these tonight with a lb of frozen blackberries and a large handful or frozen raspberries (all what i already had on hand) and WOW. delicious. the bf can’t stop eating them.

By: Kate

Kate — Fri, 01 Jan 2010 17:41:49 +0000

So glad you enjoyed Highlands…hope you have had the chance to go back. It is a magical place.

By: Shelley

Shelley — Thu, 31 Dec 2009 04:12:11 +0000

Made this recipe tonight. I opted for strawberries, my personal preference, and used frozen due to the season. I suppose strawberries are more moist than raspberries, (maybe I should have thawed them first??), what I got was a super delicious cobbler style concoction instead. The bottom layer was solid, but the fruit and top crumb mingled together and never solidified. It still tastes wonderful and will go perfectly with a scoop of ice cream!

By: Stephanie

Stephanie — Mon, 21 Dec 2009 16:14:04 +0000

I tried my hand at these gorgeous bars last night and have the following observations. You were right on about reserving more of the mix for the topping. I bumped it up to two cups and was very happy with the results. Also, I found the lemon to be overpowering. When I make these again, I will double the raspberries to 2lbs and decrease the lemon juice by half.

By: Amy

Amy — Sun, 18 Oct 2009 17:09:31 +0000

Yummy! Sweeter than I thought but that doesn’t bother me one bit.
Very good and they came out looking just like the picture. Phewww.

By: sharie

sharie — Sun, 04 Oct 2009 04:49:26 +0000

Raspberries, brown sugar, and butter, oh my! I went raspberry picking today in Oak Glen, CA and have two pans of these babies in my oven as we speak! I got crazy with the second pan and added chocolate chips (on top of the crust, under the raspberries). Can’t wait to try one! Thank you for the great recipe!! BTW, I licked the raspberry filling bowl CLEAN! Dee-lish!

By: alix

alix — Fri, 04 Sep 2009 19:12:11 +0000

could you substitute honey for the brown sugar? we are trying to decrease the amount of sugar we use and this recipe looks too divine not to try… could you suggest what proportion of honey or is it the same amount of the brown sugar?

By: deb

deb — Sun, 09 Aug 2009 17:28:03 +0000

The granola crusts get crisp, the inside is soft like a crumble/crisp filling. They soften up the longer you keep them.

By: Lisa

Lisa — Sun, 09 Aug 2009 02:37:34 +0000

Deb, would you say these bars are more crisp, or are they chewy? I think if they’re chewy, I might make them and then face-plant directly into the pan.

By: Kat

Kat — Tue, 04 Aug 2009 02:55:20 +0000

Made these, love them. I don’t like things too sweet so I cut the sugar to 2/3 cup in the crust and completely out of the raspberry layer, and also subbed in 1/2 cup whole wheat flour in the crust. Worked beautifully!