- Yield: 1 Pan of 24
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Serving: For 8 people
Raisin Bars - Traditional Newfoundland
Hi welcome to our website!
These raisin bars pair will with a nice cup of tea, they have a nice sweet filling and the crust is soft and tender.
One bar is't enough you may find yourself taking another one, this recipe make 24 bars.
These are so easy to make and only a few simple ingredients to make them.
Don't forget to watch our short video tutorial to make your raisin bars today...
Please continue on to our recipe and before you go check out this link to our cookbooks https://www.bonitaskitchen.com/cookbook
Ingredients
- Crust:
- White Sugar - ½ cup
- Flour - 2 cups
- Butter - ½ cup
- Egg - 1
- Baking Powder - 2 tsp
- Milk - ¼ cup
- Filling:
- Raisins - 2½ cups
- Brown sugar - ¾ cup
- Flour - 2 tbsp
- Water - ½ cup
- Butter - ½ tbsp
- Fresh lemon - ¼ tsp
- Lemon zest - ¼ tsp
Instructions
Method:
Crust and Topping:
In a large bowl, cream together butter and sugar add beaten egg. Then blend shifted all dry ingredients alternately with the milk. Then spread half of your mixture in a greased 8 or 9 inch square pan line with parchment paper. Add raisin filling over mixture, then top with the remaining mixture spreading it over the filling. Bake at 350° F. 25 minutes or until golden brown, depending on your oven.
Raisin filling:
In a small saucepan on medium heat, add raisins and brown sugar, flour. Then add water bring to a boil stirring occasionally until thickened around 5 minutes. Stir in lemon juice and a little lemon zest, butter, let cool slightly then use as directed above.
Please note when baking these bars you need to check your bars between the allotted time because everyone's oven is different.
Allergens
Thank you so much for stopping by and for enjoying our recipe today, only a few steps to these tasty raisin bars, so what are you waiting for……On behalf of myself and RMHussey Productions and Team, and from our kitchen to yours. Enjoy to the fullest…… 🙂 Bonita
The dough s not spreadable on top,guess I will use a rolling pin to make the top
HI Linda, Sorry I just seen your message. You can roll it if you are having trouble spreading it!! This is a lovely recipe and easy to make. Thank you for stopping by and enjoy to the fullest!!
Bonita
I’m so glad you’ve posted this. My mom had this recipe written down (called Aileen’s raisin slice… don’t know who Aileen was??) when I was a kid but I misplaced it over the years. I made this in a 8×8 pan and thought there were too many raisins. Next time I’ll do it in a 9×9 pan ( it doesn’t sound much different but it’s actually 25% bigger). I think it’s important to mix the crust by hand (like you’d do with pie crust) so it stays crumbly. If you use an electric mixer it’s too smooth and is tricky to lay on top of the raisins. Thanks again. LOVE these.
HI Tammy, Thank you so much for stopping by and sharing with us your findings from our recipe….This recipe is an old one and you can alway make the 8×8 and put some of the raisin filling in a mason jar to store in the fridge for a couple of weeks or freeze it for another use. I love these and it reminds me of a mincemeat tart. Using your hand would be the best way to make the crumble or just pulse the mixer. Have an amazing day and thank you once again…Bonita