Eve M. TaiRaggedy, jaggedy barLife changed two years ago for Jim Goodall when he was working as a social worker in a dialysis center. Goodall, now the general manager of Vios Cafe at Third Place in Ravenna, recalls when a co-worker arrived with bar cookies. “His sister had made them,” recalls Goodall. “She called them Raggedy Bars.” Dense with shredded coconut, caramel, walnuts, and Rice Krispies, the multiple textures and layered tastes completely won Goodall over. So much so that he got permission to reproduce the recipe and became a professional baker.Goodall brought the Raggedy Bar to Vios (and switched out the walnuts with pecans) and it gained an instant following. True devotees are fussy–some want a crusty edge, others want the cut edge. When asked about the appeal, Goodall says, “The Raggedy Bar is crunchy and chewy at the same time. It has it all goin’ on.” But the party doesn’t stop with the Raggedy Bar. Vios features a whole line of bar cookies. Much as I dug the 7-layer bar effect of the Raggedy Bar, the Apricot Bar Cookie melted me at the knees. I don’t love fresh apricots anywhere as much as I love them in baked goods, and this cookie reminded me why. The heat from baking reduces the juices and coats the fruit in a delectable, soothing syrup. Buttery and crunchy, the topping alone could star as its own cookie.Goodall likes to play around with rotating the Vios Cafe bar cookie selection. And indeed, the change of seasons has him planning a pecan-pie bar for next month. “It’s like the pie, but in portable form,” he says. And yes, you can expect the traditional corn syrup base but with a shortbread crust. “I have no problem getting up at 5:30 in the morning to bake,” enthuses Goodall. “You’ll always be the most popular guy at a party.” Follow Voracious on Twitter and Facebook.