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Raspberry Hazelnut Bars

Name: Raspberry Hazelnut Bars
Prep time: 30

(6 votes, average: 4.33 out of 5)

30 min prep

16 servings

Carrot Icon for Number of Ingredients Size

13 ingredients

Tart and sweet with a nutty crunchy base — we could eat these all day long. They are a perfect afternoon snack with a cup of tea and make a great dessert topped à...

Ingredients

Crust:

¾ cup hazelnuts
¾ cup whole wheat pastry flour
¾ cup rolled oats
½ cup brown sugar
½ teaspoon cinnamon
½ teaspoon salt
½ teaspoon baking powder
¼ teaspoon baking soda
½ cup (1 stick) unsalted butter, cut into 1-inch pieces

Raspberry Filling

2 tablespoons maple syrup or brown sugar
1 tablespoon grated lemon peel
1 tablespoon whole wheat flour
1(12 ounce) bag frozen raspberries

Missing an Ingredient?

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Nutrition Facts

Calories

160 cals

Fat

10 g

Saturated Fat

4 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g

Carbohydrates

17 g

Sugar

7 g

Fiber

3 g

Protein

2 g

Sodium

107 mg

Directions

Preheat the oven to 350 degrees. Butter and line 9 x 9-inch pan with two pieces of overlapping parchment.
Pour the hazelnuts onto a sheet tray and bake until fragrant and deep brown, about 10 to 12 minutes. Keep an eye on them so they do not burn. Remove from the oven and, once cool enough to handle, peel skins off with fingertips or a kitchen cloth.
In a food processor pulse the hazelnuts, pastry flour, oats, brown sugar, cinnamon, salt, baking powder, and baking soda. Pulse until the nuts are coarsely chopped, and the other ingredients are well combined. Add the butter and pulse until an even loose crumb forms.
Reserve 1½ cups of the dough, and tip the rest into the prepared baking pan. Press dough evenly and tightly into the pan, making sure to reach the edges. Bake for 12 minutes, then let cool.
Meanwhile, in a medium bowl prepare the filling. Whisk together the maple syrup, flour, and lemon zest. Stir in the raspberries and press them against the side of the bowl to break them up.
Spread the raspberry filling onto the slightly cooled crust. Sprinkle with the reserved topping and bake for 30-35 minutes or until the filling is bubbling the sides of the crust is golden and crisp. Let cool completely before cutting into bars.

Chef Tips

You can make these bars with blackberries or blueberries too. They won’t have the tart bite of raspberries, but they will be sweetly delicious in their own way.

Eat all sweet, sugary treats in moderation. A little bit of what you like does you good, but don’t overdo it!

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.

2 comments

purplePop77 says:

January 1, 2022 at 11:24 am

The directions here appear to be incomplete. Step 3 is empty, Step 6 looks like it's out of order, and there aren't any steps past preparing the raspberry filling. This recipe looks really good and I want to try it, so I'd like it if this could be fixed.

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1. Liza Schattenkerk says:
  
  January 5, 2022 at 9:53 am
  
  Hi purplePop77! You are correct – the directions were incomplete and all jumbled up! I've updated and now the recipe is complete. Thanks for alerting us to the issue!
  
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