Best 11 Raisin Nut Bars Recipes

RAISIN BARS

Steps:

• Preheat oven to 350 degrees. Butter a 10-by-15-inch rimmed baking sheet. Line bottom with parchment paper, and butter parchment; set sheet aside.
• Make filling: Pulse raisins and sugar in a food processor until almost pureed. Transfer to a saucepan. Whisk cornstarch into 1 cup cold water; whisk into raisin mixture. Stir in cider. Simmer over medium-low heat, stirring occasionally, until mixture thickens and sugar has dissolved, about 6 minutes.Let cool completely.
• Make dough: Whisk together flour, baking soda, and salt in a medium bowl; set aside. Put shortening in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth. Add brown sugar, and mix until pale and fluffy, 2 to 3 minutes. Add egg and vanilla, and mix until combined. Reduce speed to low. Add flour mixture; mix until just combined. Mix in oats.
• Press half the dough into prepared baking sheet. Spread raisin filling evenly over top of dough. Crumble remaining dough on top of filling using your fingers, gently pressing down so that topping covers filling. Bake, rotating sheet halfway through, until top is golden brown, about 35 minutes. Let cool completely in sheet on a wire rack. Cut into 2-inchsquares. Bars can be stored between layers of parchment in airtight containers at room temperature up to 5 days.

RAISIN CINNAMON BARS

Steps:

• In a large bowl, combine butter and brown sugar until crumbly, about 2 minutes. Beat in egg. Gradually beat in coffee. Combine the flour, baking powder, cinnamon, baking soda and salt. Gradually add to the coffee mixture until blended. Stir in raisins and pecans., Transfer to a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 18-20 minutes or until edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes., Meanwhile for icing, in a small bowl, combine the confectioners' sugar, vanilla and enough water to achieve spreading consistency. Spread over warm bars.

RAISIN-NUT BARS

Steps:

• Mix flour, cereal, baking powder and cinnamon in small bowl; set aside.
• Beat brown sugar and margarine in medium bowl with electric mixer on medium speed until creamy. Beat in eggs until smooth. Stir in flour mixture until blended. Add 1/2 cup of the chopped walnuts and raisins. Spread mixture in lightly greased 13x9-inch baking pan. Sprinkle with remaining 1/2 cup chopped walnuts.
• Bake at 350°F for 20-25 minutes or until golden brown. Cool completely in pan on wire rack. Drizzle with Powdered Sugar Glaze. Cut into bars.

OLD FASHIONED RAISIN BARS

Steps:

• Preheat the oven to 350 degrees.
• Combine raisins and water in a small saucepan; bring to a boil.
• Remove from heat, add butter; cool to lukewarm.
• Whisk the flour, baking soda, cinnamon, allspice, cloves, and salt together in a medium-size bowl.
• Pour the raisin mixture in large mixing bowl; add sugar, egg and dry ingredients.
• With an electric mixer, beat until thoroughly blended.
• Pour into greased and floured sheet pan (15½x10½x1-inch) and bake about 25 minutes.
• Cool.
• To frost:
• In a medium bowl, mix together the butter, vanilla, confectioners' sugar and 1 tablespoon at a time of milk to the desired consistency.

OATMEAL-RAISIN BARS

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
• In a large bowl, whisk together butter, sugars, egg, salt, and cinnamon until smooth. Add flour, oats, and raisins; fold in just until combined.
• Spread batter in prepared pan, and bake until a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 bars.

RAISIN SQUARES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together 1/2 cup of brown sugar, butter, 1/2 cup of flour and oats until crumbly. Press into the bottom of a 9 inch square pan. Bake for 15 minutes in the preheated oven.
• In the same bowl, mix together the eggs, 1 cup of brown sugar, 1/2 cup flour, salt, baking powder and vanilla until well blended. Stir in the raisins, coconut and cherries, adding a little bit of the cherry juice to keep it from becoming stiff. Spread over the baked crust in the pan.
• Bake for 30 minutes in the preheated oven, or until firm and lightly browned. Cool and cut into bars.

OLD-FASHIONED OATMEAL RAISIN BARS

Steps:

• In a large saucepan, combine the sugar, cornstarch and cinnamon. Stir in sour cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in raisins. Cool to room temperature without stirring., Meanwhile, in a large bowl, combine the flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. , Firmly press 3-1/2 cups of crumb mixture into a greased 13-in. x 9-in. baking pan. Spread with raisin filling. Sprinkle with remaining crumb mixture. , Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Refrigerate leftovers.

NO-BAKE RAISIN BRAN BREAKFAST BARS

Steps:

• Butter square pan, 8x8x2 inches. Heat brown sugar and corn syrup just to boiling in 3-quart saucepan over medium heat, stirring frequently. Remove from heat; stir in peanut butter and cinnamon until smooth.
• Stir in cereal and peanuts or almonds until evenly coated. Press firmly in pan. Let stand about 1 hour or until set. Cut into 4 rows by 3 rows. Store loosely covered at room temperature.

RAISIN PEANUT BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the sugar and margarine. Stir in the molasses, vanilla and egg yolk. Add flour, mix until combined. Press dough into the bottom of a 9x13 inch baking pan. Bake for 20 to 25 minutes, until golden brown.
• In a 2 quart saucepan, combine raisins, peanut butter and chocolate chips. Melt over medium-low heat, stirring constantly. Spread evenly over the baked crust, and refrigerate until set, about 1 to 2 hours. Cut into 1x2 inch bars and serve.

OLD FASHIONED RAISIN BARS

Steps:

• Combine raisins and water in a saucepan; bring to a boil. Remove from heat. Stir in salad oil, cool to lukewarm. Stir in sugar and egg. Sift together dry ingredients; beat into raisin mixture. Stir in nuts. Pour batter into greased 9 x 13" pan. Bake at 350* for 20 minutes or until done. When cooled cut into bars. Dust with powdered sugar.

CHOCOLATE RAISIN NUT CRUNCH BARS

Steps:

• Cream butter and sugar. Beat egg slightly and add. Stir in milk and vanilla.
• Crush raisin bran cereal and blend with flour. Combine with other ingredients.
• Spread mixture into a 9 x 9 inch greased pan. Sprinkle with chocolate chips and pecans. (May add extra raisins.).
• Bake at 350 degrees for 30 minutes. When cool cut into small squares.