Glazed Raisin Bars (Whole Wheat)

Total Time
40mins
Prep 15 mins
Cook 25 mins

From King Arthur Flour's Whole Grain Baking. Great cookbook!! My whole family loved these whole grain treats that don't taste whole grain. The bars became moister, and I thought the flavor and texture improved, after being stored in a covered container for a day. The recipe calls for plain whole wheat flour, not whole wheat pastry flour. I used organic sugar (evaporated cane juice) with great results.

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees F. Lightly grease a 10x15-inch jelly roll pan, a 14-inch deep dish pizza pan, or similar size pan.
  2. Place the raisins and 2 cups of the flour in a food processor. Process until the raisins are coarsely chopped i.e. each raisin should be chopped into about 4 pieces.
  3. Beat the sugar and butter in a large mixing bowl until smooth. Add the molasses, baking soda, salt, and spices, beating until well combined.
  4. Beat in the eggs, scraping the bowl, then add the water and the flour-raisin mixture, beating gently until everything is combined. Stir in the remaining 2 cups flour.
  5. Spread the batter into the prepared pan. It will be stiff. Wet your fingers and spread out as smoothly as possible.
  6. Bake until the bars are beginning to brown, 25 minutes. Poke a sharp knife in the middle of the dough. The inside should be very moist but not wet or unbaked looking. Remove the bars form the oven and let cool in the pan.
  7. Glaze: Stir together the powdered sugar and milk or lemon juice. When the bars are cool, use a pastry brush to spread the glaze over the bars. When glaze is hardened, cut bars into 2 inch square pieces.

Reviews

(2)
Most Helpful

I made this recipe yesterday exactly as printed, minus the sugar and used Splenda instead, (1-1). After reading the ingredients and instructions, I knew this would be "dense" and thick. I baked them exactly 25 minutes at 350, using an oven thermometer. They came out as described, when cut w/a knife and the glaze I used was Splenda and lemon juice. This batch came out very tasty, but also quite dry. Perhaps the Splenda sub did this, but next time I will add 1/4 applesauce or another egg for a more "wet" consistency to start with. The taste is wonderful, but the bar for breakfast this morning, is quite crumbly and dry. I think with a few tweaks, this will be a keeper for hubby and me. Thanks for posting! :-)

Ima Cookin' January 18, 2010

ABSOLUTELY LOVED THESE BARS, but then I'm a big fan of the raisin! Topped them with the lemon glaze verson & had guests asking for the recipe! Appreciated the fact that these bars were made with whole wheat flour! Thanks for a really great keeper! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]

Sydney Mike September 20, 2008

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