Raspberry Yogurt Granola Bars

Preheat the oven to 350 F. Line an 8×8-inch square pan with parchment paper. I lightly spray the bottom of the pan with cooking spray, then cut 2 pieces of parchment paper, each with sides that are longer and hang over 2 opposite edges of the pan. I lay the first piece in the pan, 2 edges extending, then lay the second piece criss-crossed from the first piece, edges extending on 2 sides. This makes sure all 4 sides of the pan are covered with parchment paper and makes lifting the cooled squares out of the pan very easy.

For the crust, place the oats, honey, flour, salt, cinnamon, butter and pecans in the bowl of a food processor fitted with a metal blade. Pulse until the mixture is mostly smooth and all of the ingredients are moistened. Press the mixture across the bottom of the prepared pan. Bake at 350 F for 8-10 minutes or until the crust is slightly light golden brown and it feels a little firm in the center.

Remove the pan from the oven and allow the crust to cool while you prepare the filling.

For the filling, in a large mixing bowl using an electric mixer, beat the cream cheese, honey and salt until smooth. Beat in the eggs, one at a time, mixing well after each addition and scraping the sides of the bowl often. Beat in the vanilla and raspberry extract. Add the yogurt and beat until mixture is smooth, creamy and completely blended. If desired, add the food coloring and beat until it’s evenly incorporated into the batter.

Spread the yogurt mixture over the crust, give the pan a few taps on the counter to raise any air bubbles in the filling, return the pan to the oven and bake at 350 F for 35-40 minutes or until the filling feels set when lightly pressed in the center. Remove from oven and allow to cool completely in the pan. Cover and refrigerate the bars for at least 4 hours or overnight.

Use the parchment paper to lift the bars from the pan. Peel the paper away from the sides of the bars and cut into squares. Refrigerate any leftovers. Makes 12-16 squares.

Adapted from a recipe by Clinton Kelly on The Chew.