Golden Raisin-Coconut Oat Bars

Name: Golden Raisin-Coconut Oat Bars
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 9 serving(s)
Ingredients: 118.29 ml butter, melted; 59.14 ml sugar; 44.37 ml packed light brown sugar; 236.59 ml flour; 118.29 ml rolled oats (not quick cooking); 3.69 ml cinnamon; 0.25 ml salt; 2 large eggs; 9.85 ml vanilla; 236.59 ml light brown sugar, packed; 78.78 ml flour; 2.46 ml baking powder; 2.46 ml cinnamon; 354.88 ml golden raisins; 236.59 ml soft unsweetened coconut

Submitted by Kittencalrecipezazz

"A treat for raisin lovers! Prep time does not include cooling the crust. If you prefer a sweeter crust add in more brown sugar."

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Ready In:: 1hr 5mins
Ingredients:: 15
Serves:: 9

ingredients

OAT CRUST
118.29 ml butter, melted
59.14 ml sugar
44.37 ml packed light brown sugar
236.59 ml flour
118.29 ml rolled oats (not quick cooking)
3.69 ml cinnamon
0.25 ml salt
RAISIN TOPPING
2 large eggs
9.85 ml vanilla
236.59 ml light brown sugar, packed
78.78 ml flour
2.46 ml baking powder
2.46 ml cinnamon
354.88 ml golden raisins
236.59 ml soft unsweetened coconut

directions

Set oven to 350 degrees.
Butter a 9-inch square baking dish.
For the crust; in a bowl stir together the melted butter, white sugar, brown sugar until well blended.
In a small bowl mix together flour, oats, cinnamon and pinch of salt, then add to the creamed mixture; mix until just blended.
Lightly press the mixture into the bottom of the prepared baking dish.
Bake for 15 minutes, or until lightly browned; cool to room temperature.
For the raisin topping; in a bowl beat the eggs with sugar and vanilla using an electric mixer until fluffy (about 3 minutes).
In a small bowl mix together flour, baking powder and cinnamon; using a spatula fold into the egg/sugar mixture until blended.
Stir in raisins and coconut; mix to combine.
Spread over the cooled crust.
Bake for about 20-25 minutes, or until golden brown.
Cool before slicing.

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Reviews

is this recipe from Anna Olson(from the cooking show Sugar)... i just made this recipe yesterday... they are really good though, especially the crust

Chef_Vanessa
These were decadent, simple, and oozing goodness. I fed them to a group of 13 yr old girls...let me tell ya, I'm glad I snuck a few pieces beforehand, because there was not a crumb left and the girls mentioned quite a few times how much they liked them. A warning though, they are *sweet*. It tastes like a coconut-raisin butter tart with a brown sugar shortbread crust, if there even is such a thing. I made a few changes based on what I had on hand- used thompson raisins and sweetened shredded coconut. I baked in a disposable 8" pan so I could toss the pan later on. Oh, and I cheated and used quick oats, but the crust was still delish. The base was great, the inside, gooey and sticky, and the top had a nice, firm crust. My only complaint is in presentation- it's hard to cut these without making a mess of the top crust, and they are sticky, which makes things more complicated. But aside from that, a lovely, sweet treat! Definitely will be made again around here, and next time I'll try the exact proper ingredients.

Len23