Date and raisin bars

18 servings

Ingredients

Quantity Ingredient
¾ cup Pitted and chopped dates
¼ cup Raisins; soaked in
1 cup Water
¼ cup Maple syrup
2 cups Quick-cooking rolled oats
1 cup Unbleached flour
1 teaspoon Baking powder
1 teaspoon Ground cinnamon
½ teaspoon Ground ginger
⅛ teaspoon Ground nutmeg
¼ teaspoon Salt
½ cup Honey
½ cup Safflower oil
1 teaspoon Vanilla

Directions

Preheat oven to 350 degrees. In medium saucepan, combine dates, raisins and water. Simmer over medium-high heat 10 minutes or until fruit is very soft.

Drain fruit; reserve water. Puree fruit in blender or food processor with maple syrup, adding water as needed until of spreadable consistency. Set aside. Discard remaining water. In large bowl, combine oats, flour, baking powder, cinnamon, ginger, nutmeg and salt. In another bowl, combine honey, oil and vanilla. Stir into dry ingredients until well blended. Divide dough into 2 equal portions. Press half of dough into lightly oiled 9-inch square baking pan. With spatula, spread filling over dough, making sure to spread to corners of pan. Sprinkle remaining dough over filling, spreading to corners of pan. Gently pat topping smooth. Bake 25 to 30 minutes or until golden brown. Let cool completely. Cut into 1½- by 3-inch bars. Yields about 18 bars.

Comments: A crumb-topped bar with layers hiding a delicious mixture of dried fruit puree, this cookie was adapted from a recipe by chef Lissa De Angelis.

Recipe Source: St. Louis Post-Dispatch - 10-26-1998 By Mary Carroll Formatted for MasterCook by Susan Wolfe - vwmv81a@...

Converted by MM_Buster v2.0l.

Related recipes