Recipes

BARS – BERRY

Allergens:

milk, soybeans, wheat

HACCP rules:

CCP 1: Cooking, Food Preparation & Service Handling

Prep Time:

Yield

Shelf Life

2 1/2 lbfresh blueberrieswashedNOTE*
1 eachlemonwashedzestjuice
1/2 cupgranulated sugarBARS – BERRY
1 tspkosher saltBARS – BERRY
3 tbspflour, all purposeBARS – BERRY
2 cuprolled oatsNOTE*
2 cupflour, all purposesifted
6 tbspgranulated sugarBARS – BERRY
3/4 tspbaking sodasifted
1 tbspkosher saltBARS – BERRY
3 ozlight brown sugarBARS – BERRY
1 1/2 tbsppaste, vanilla beanBARS – BERRY
8 ozunsalted butterBARS – BERRY
1 gnon-stick sprayNOTE*
14 ozCrumble – Buttermilk OatrecipeBARS – BERRY

1
Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
2
Combine berries, lemon juice, zest, 1st portion of granulated sugar, salt and flour into a stainless-steel bowl.
3
Gently mix together until thoroughly combined. Set aside to rest for 15 minutes.
4
Place oats into a robot coupe.
5
Process until finely chopped, about 15 seconds. Transfer to a large stainless-steel bowl.
6
Add flour, 2nd portion of granulated sugar, baking soda, salt, brown sugar and vanilla bean paste.
7
Mix together until thoroughly combined.
8
Melt butter in a heavy bottom pot over low heat. Continue cooking until the milk solids become golden brown with a nutty fragrance. Remove from the heat.
9
Carefully pour brown butter, including all the golden brown milk solids, over the dry ingredients. Mix together until thoroughly combined.
10
Line *square baking pans with parchment paper. Lightly coat paper with non-stick spray, ensuring all corners are coated.
11
Spread crust mixture evenly into *one baking pan, gently pressing into the pan to avoid air pockets, ensuring all corners are covered and the height of the batter is even across the pan.
12
Spread reserved berry mixture evenly over the crust.
13
Spread Crumble randomly across the berry mixture creating pockets of topping and pockets of berries. Gently press topping into the berries to ensure it will adhere to the top of the bar once baked.
14
Place into a preheated 325°F oven, low fan. Bake for 20 minutes.
15
Carefully rotate the pans to ensure even cooking. Continue baking until golden brown, about 18-22 minutes.
16
Remove from the oven. Cool completely. Best practice is to cool overnight.
17
Unmold cooled bars onto a large cutting board.
18
Cut in half horizontally. Cut each horizontal half in half vertically, creating 4 equal squares.
19
Cut each of the 4 squares in half horizontally, then vertically, creating sixteen 3" squares.
20
SERVICE | Transfer to clean airtight food storage containers. Cover, label, date and store for service.
21
FREEZING | Place bars onto parchment lined sheet trays, ensuring they do not touch. Wrap tightly and freeze overnight.
22
Transfer frozen bars to clean airtight food storage containers. Cover, label, date and store frozen.

*-OR- Fresh Strawberries – washed, trimmed, quartered -OR- A mix of berries (fresh blueberries, raspberries, and strawberries) equaling the batch weight (2.5 lbs.) *1g of non-stick spray is an estimated amount. Use as needed. *A batch with 2 cups rolled oats = ONE baking pan

Description

Serving Size

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