Raisin Filled Bars

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    Raisin Filled Bars

    Raisin Filled Bars

    (74)
    50min


    70 people made this

    I love to make these moist filled bars. It's also good for using up raisins which are less than moist.

    Ingredients
    Serves: 30 

    • 2 cups (290g) raisins
    • 1 cup (200g) white sugar
    • 3 eggs
    • 2 1/2 tablespoons cornflour
    • 1 1/2 cups (345g) sour cream
    • 1 teaspoon ground cinnamon
    • 1 cup (220g) packed brown sugar
    • 1 3/4 cups (140g) rolled oats
    • 1 teaspoon bicarb soda
    • 1/2 teaspoon salt
    • 1 3/4 cups (220g) plain flour
    • 250g butter, softened

    Directions
    Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Preheat oven to 180 degrees C. Grease and flour 20x30cm pan.
    2. Cook first six ingredients over low heat until well blended. Set aside to cool.
    3. In a separate bowl, mix together brown sugar, oats, bicarb soda, butter, flour and salt until crumbly. Press half of mixture into pan.
    4. Pour cooked mixture over crust and crumble the other half of crust over the top.
    5. Bake for 20 minutes.
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    Reviews and Ratings
    Global Ratings:
    (74)

    Reviews in English (74)

    by
    23

    These were teriffic tasting. I tried very hard to make them a little healthier and lower calorie. I made the following substitutions with great success: 3/4 c. spleda for the 1 c. of white sugar, EggBeaters for the eggs, low fat sour cream, reduced from 16 tablespoons of butter to 14 and used half real butter & half light butter. Even then, when you cut them into 24 squares (which I think is a better serving size than 30 squares), they are still pretty high calorie. Next time I'll probably cut the crust/crumble mix down by a 1/4 and use less crumble on top. I did say next time, because these are so tasty I will have to make them again.  -  05 Feb 2006  (Review from Allrecipes USA and Canada)

    by
    19

    As another reviewer said, its a little sweet; next time I will cut both sugars to 3/4 and the flour to 1 1/4. I did add extra cinnamon to the filling, it wasn't enough so next time I'll add some to the crust. Mine also took a lot longer than 20 min, more like 30+.  -  12 Sep 2005  (Review from Allrecipes USA and Canada)

    by
    15

    Wow! What more can I say? I loved this and my family raved about it. It's not too sweet and the 'crumble' was just right. I'm going to try this using a date filling in the next one. Refrigerate it before cutting and you will get nice clean squares. I have added this to my 'Mom's Recipe Book' and it will be passed on to my daughters and daughter in law's. Thanks for sharing.  -  14 Dec 2002  (Review from Allrecipes USA and Canada)

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