Recipe by Lauryn Smith for Wyman's
- 1 ¼ cup whole wheat flour
- ¾ cup flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1 stick butter
- ¾ cup packed light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ¼ cup buttermilk (or whole or 2% milk)
- 24" Parchment paper
- Nonstick spray
- Baking sheet
I was inspired to make a snack bar with ingredients I had laying around. Something I could pick up in the middle of the day for a little pick me up…but now that I've made them, I think they will be just as appropriate as a side to my coffee in the morning, or a late-night snack. I used Wyman's Triple Berry in this recipe, but this is going to be just as good with Wyman's cherries (which I cannot wait to try), Wyman's strawberries, and of course, wild blueberries!
For the crust:
- In your mixer, combine the flour, baking powder, and salt. Add the butter at room temperature slowly, until the mixture has a sandy appearance. In separate bowl, mix the egg, buttermilk, and vanilla and whisk together. Mix at medium speed until combined. Refrigerate for about 10 minutes.
- The parchment paper should be about 24". If you are facing the parchment paper, the long part should be running away from you, not horizontal to the edge of your countertop. Spray your parchment paper with non-stick spray and put the ball in the middle of the parchment. Roll the dough out so it is about 4 inches across, and in a rectangular shape. Once it is about an 1" thick, fold the parchment paper over the dough so that it covers the dough, and the parchment paper has a generous overlap. Turn the parchment paper/dough around so the seam is on the bottom. (If you've made croissants, this might feel a little familiar!). Continue rolling out the dough, it will end up reaching almost the entire 24" and will be about ½" thick. Refrigerate for at least an hour.
For the filling:
- Add the berries, juice and salt to a pan and reduce, about 20 minutes, until the juices are syrupy (you need to be able to drag your spoon across the bottom of the bowl and be able to see the bottom of the bowl before the mixture closes back in). Allow to cool for at least an hour.
- Preheat oven to 350°F.
- Take the dough out of the fridge and let rest about 2 minutes to soften slightly. Cut the dough in half into 2-inch strips. Spoon the berries onto the middle of a strip of dough and lay another strip on top. Work the edges to enclose the berries. As the dough gets warmer this will be harder to do, so try to work quickly and handle the dough as little as possible. You should have about 3 berry bars when you are done. Put these on a cookie sheet (spray it with non-stick spray first).
- Bake for 25 minutes, or golden brown. When the bars come out of the oven, let them cool. When cooled, cut them into 1½ inch pieces.