Raisin Bars
With a delicious fruit and spice filling with a crumb topping and base, this recipe goes back multiple generations and is still popular today!
Raisin bars were one of my only favorite non-chocolate desserts growing up. My recipe card, copied from my mom’s recipe card, has my great-grandmother Myers’ name in the top corner. We aren’t sure if it was her recipe or older, or possibly a take on traditional German fruit and nut desserts.
Whatever the original history, raisin bars are delicious warm or cold, and freeze extremely well, making them a great addition to any recipe box.
Let’s Make It!
This recipe has two parts, a crumb mixture and a fruit and spice mixture. The crumb mixture is mixed together with melted butter, and half gets pressed into a greased dish. The other half gets crumbled on top before baking.
The fruit and spice mixture gets cooked together in a small sauce pan. It needs to be stirred frequently and consistently during cooking. As you stir, you will notice the mixture thickening. Once it starts to thicken, continue to stir for several more minutes before taking off the heat. The mixture does not need to cool before pouring over the crumb base.
Once it is topped, pop it into the oven! It does need to cool a bit before cutting so the center can set, but it is hard to resist one warm out of the oven! My dad used to enjoy his warm with a drizzle of Kahlua. The warm bars would also pair nicely with ice cream. They keep well in the fridge or freezer.
Ingredients
Base/Crumb Topping
Filling
Instructions
Combine flour, baking powder, brown sugar, oats, and melted butter to make a crumbly mixture. Press half of the mixture into a greased 13×9 baking dish.
Combine filling ingredients in a medium sauce pan. Cook over medium heat, stirring frequently, until thickened. Pour evenly over base.
Top evenly with remaining crumb topping.
Bake at 350°F for 35 minutes. Cool completely before cutting into bars.
