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Whole-Wheat Bars with Raspberry Jam

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These soft bars filled with raspberry jam are more virtuous than many coffee-break treats. Applesauce gives the cookies a cakelike texture; whole-wheat flour and wheat bran add wholesome notes. Lemon zest balances the sweetness of the berry jam.

  • Yield: Makes about 2 1/2 dozen
whole wheat raspberry bars

Photography: Antonis Achilleos

Source: Martha Stewart Living, September 2005

Ingredients

  • 1 1/4 cups whole wheat flour
  • 1 cup all-purpose flour, plus more for dusting
  • 1/4 cup wheat bran
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2/3 cup packed dark-brown sugar
  • 1 teaspoon finely grated lemon zest
  • 10 tablespoons unsalted butter, softened
  • 1 large egg
  • 1/4 cup smooth unsweetened applesauce
  • 1 cup raspberry jam

Directions

  1. Whisk together flours, bran, salt, and baking soda in a medium bowl; set aside. Put brown sugar and zest in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Beat in butter until fluffy. Beat in egg until pale and smooth. Reduce speed to low. Mix in the flour mixture in 3 batches, alternating with the applesauce. Divide dough in half; wrap in plastic. Refrigerate until firm, about 2 hours.

  2. Preheat oven to 375 degrees. Roll out 1 piece of dough between 2 lightly floured sheets of parchment to a 9 1/2-by-11 1/2-inch rectangle, about 1/8 inch thick. If dough becomes too soft, refrigerate until firm. Remove top piece of parchment. Trim dough 1/2 inch on all sides. Transfer rectangle on parchment to a baking sheet.

  3. Cut rectangle in half lengthwise. Spread 1/4 cup jam down half of each length, leaving a 1/2-inch border. Fold dough over; pinch to seal. Refrigerate until firm, about 20 minutes. Repeat with remaining chilled dough and jam.

  4. Cut crosswise into 1 1/2-inch-wide bars, but do not separate until after baking. Bake until golden brown, about 20 minutes. Let cool on sheet on a wire rack. Bars can be stored in an airtight container at room temperature for up to 3 days.

Reviews Add a comment

  • CupcakeBelle
    1 FEB, 2012
    I have actually made them and they are delicious! They remind me a lot of Nutrigrain bars. I split the dough in half and made half with strawberry and half with cherry and they were awesome. My boyfriend loved them. In fact, I'm making more tonight!
    Reply
  • skitnom
    30 JAN, 2011
    Leave these poor people alone!! They were only asking! If you don't know, or don't care, about the nutritional information, why respond?
    Reply
  • MS10702140
    28 JAN, 2011
    I agree , buy the magazines if you want nutritional info .
    Reply
  • mykele
    28 JAN, 2011
    I read the comment section mainly for reactions of those who have made the recipe fpr any suggestions for any changes needed such as baking times or an ingredient change, NOT to constantly have to wade through pleas for nutritional info. Cookies are treats, not basic food necessary for existence. Martha's site offers daily recipes for you to try or not. And the sit e is FREE. Use common sense. Mykele
    Reply
  • bsydor
    28 JAN, 2011
    So I was wondering if anyones actually tried these and can put up a valid comment on the helpful stuff instead of just about nutritional value. Im debating on whether to try them or not and any advice would be appreciated. If your that worried about nutrition look it up on an analyzing site yourself and dont just add another pointless comment.
    Reply
  • PerriFink
    28 JAN, 2011
    For those of you that are worried and on Weight Watchers, these cookies are 3 points each, however I agree with a previous review. If you are so freaked out about the nutritional value and won't bother to figure it out, DON'T MAKE OR EAT THEM! Sheesh! It's a cookie for goodness sake.
    Reply
  • BodaBabe
    28 JAN, 2011
    I, for one, love the daily cookie recipes! Though not all appeal to my tastes, there are many that I have made, shared, and enjoyed with family and friends! Thanks, MSL!
    Reply
  • arina
    26 NOV, 2009
    These look a bit like fig rolls. :) I'm looking forward to trying them!
    Reply
  • Anarie
    21 NOV, 2009
    Mykele, you're not being shunned. There's something wrong with the comments function. I don't really expect this one to get through, because none of mine have for months.
    Reply
  • mykele
    21 NOV, 2009
    Too bad that this site does not take valid comments, I have tried 4 times to give a bit of advice.but this too will be shunned I am sure
    Reply