Cakery Friday: Rockin’ Raisin Bars



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As I have mentioned before: if you request it, it will come {my version of Field of Dreams}. So when my very good friend Talia requested something featuring raisins, I knew just what to make. These raisin bars have the perfect blend of gooey raisin filling and crumbly crust {like an apple crisp}! I even received customer feedback. Talia thought that they were great the day they were baked, but even better the next day {so this is a perfect recipe to make ahead of time}!

Gather all of the ingredients.



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Preheat oven to 350 degrees F and butter a 10 x 15 inch rimmed baking dish. Line the bottom of the dish with parchment paper and butter again.

To make the filling:

Place 2 cups of raisins and 1 cup of sugar in food processor. Pulse until chopped and slightly chunky.



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Transfer to a medium-sized saucepan. In a separate bowl whisk together 1 teaspoon of cornstarch with 1 cup of cold water; whisk mixture into the raisin mixture. Stir in 1/2 cup of apple juice. Allow the pan to simmer over medium-low heat, stirring occasionally, until the mixture thickens and the sugar has dissolved {about 6 minutes}. Allow to cool completely.



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To make the dough:

Whisk together 2 1/2 cups of all-purpose flour, 1/4 teaspoon of baking soda and a 1/4 teaspoon of salt. Set aside. In the bowl of an electric mixer place 1 1/4 cups of vegetable shortening. Mix on medium smooth until smooth. Add in 1 1/4 cups packed light-brown sugar, mix until pale in color, approximately 2-3 minutes. Add in 1 egg and 1 teaspoon of vanilla extract, and mix until just combined. Reduce speed to low and add in the flour mixture. Finally, mix in 2 1/2 cups of old-fashioned rolled oats.



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To assemble the bars:

Press half of the dough into the prepared baking sheet.



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Spread the raisin filling evenly over top of the dough.



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Crumble the remaining dough on top of the filling using your fingers {gently press it down so it covers the filling}. Bake, rotating the sheets halfway through, until the top is golden brown, approximately 35 minutes. Allow to cool completely in the pan on a wire rack. Cut into 2-inch squares.



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For a printer-friendly version of this recipe click here: Raisin Bars

Happy Baking!

xoxo,

Ali



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