1/2 cup (1 stick) unsalted butter, softened
2/3 cup brown sugar
1 teaspoon vanilla
1 1/2 cups Gold Medal™ whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups Fiber One™ Chocolate Cereal, divided
3/4 cup mini chocolate chips, divided
1/2 cup red raspberry preserves
3/4 cup fresh raspberries
Preheat oven to 350°F. Grease a 9-inch square baking dish with cooking spray and set aside.
In the bowl of an electric mixer, cream the butter with the sugar until light and fluffy. Beat in the vanilla and eggs until well incorporated. Add the flour, baking powder, baking soda and salt. Add 1 cup cereal and mix on medium-high speed for 1 minute so the cereal breaks up into the dough. Stir in the mini chocolate chips. Reserve 1/2 cup dough for the topping.
Layer 3/4 cup cereal in a single layer on the bottom of the prepared baking dish. Scoop remaining dough on top of cereal and gently press until even and smooth. Bake for 12-15 minutes or until light golden brown.
Remove partially baked base from oven. Immediately spread raspberry preserves evenly over base. Sprinkle with fresh raspberries. Sprinkle with remaining 3/4 cup cereal and remaining 1/4 cup mini chocolate chips. Crumble reserved 1/2 cup dough over the top.
Bake 10-12 minutes longer or until top is browned. Cool completely. Cut into bars. Store in refrigerator.
Formulation courtesy of General Mills Flour