Recipe by Kerfuffle-Upon-Wincle
A moist (adult) breakfast bar chocked full of fruit, chocolate chips, and nuts -- Inspired by Everything Breakfast Bar Vii -- If you don't like raisins, feel free to try them with dried cranberries, dried cherries, dried apricots, chopped dates and/or coconut instead! Makes two 13 x 9 Pyrex pans baked at 325F degrees for 30 minutes -- makes 50 squares total . Wrapped individually, bars stay fresh for two weeks -- or freeze them for a Once A Month Cooking (OAMC) adventure! NOTE: For more kid-friendly bars, use apple juice instead of Scotch Whiskey! :)
Top Review by kitty.rock
KuW, these are very good. DD helped me put the ingredients together (we only made 1/2 recipe) and we soaked our cranberries in apple juice :) The bars came out super-moist and very flavorful. DH loves them too! Thanks for the great idea ~ will definitely use this recipe for OAMC! Made for MY 3 CHEFS, November 2009!
- 1892.72 ml old fashioned oats
- 29.58 ml baking powder
- 9.85 ml salt
- 29.58 ml cinnamon
- 236.59 ml raisins, do not drain (soaked till plump at least 30 minutes ~ SEE Scotch whiskey, or juice in WET INGREDIENTS below!)
- 236.59 ml semi-sweet chocolate chips
- 354.88 ml finely chopped walnuts (TOASTED dry in an iron skillet)
- 4 eggs, beaten
- 425.24 g can pumpkin (not pie filling)
- 473.18 ml milk
- 709.77 ml brown sugar (NOT hard-packed)
- 29.58 ml vanilla
- 118.29 ml scotch whiskey (substitute bourbon, or apple juice ~ FOR SOAKING RAISINS, ABOVE)
Directions See How It's Made
- Grease two 9" x 13" Pyrex pans.
- Preheat oven to 325°F.
- Combine scotch whiskey (or apple juice), vanilla, and RAISINS, in a microwave bowl ~ microwave for 1 minute and soak till plump (about 30 minutes) ~ do not drain!
- Combine dry ingredients (except raisins) in large bowl, stirring well.
- Combine remaining wet ingredients in a large bowl, or an 8 cup measure. Whisk thoroughly for a uniform, lump-free mixture.
- Pour wet ingredients, including undrained raisins, into dry ingredients. Stir well.
- Pour into greased pans and bake for 30 minutes at 325 degrees. (Bake pans one at a time, or together side by side on the same rack ~ rotate pans after 20 minutes.).
- Cool completely and cut each pan into 25 squares ~ I cut mine with a pizza cutter! Wrap individually in plastic wrap ~ bars stay fresh and moist for two weeks! Freeze after wrapping individually, if desired, for a once a month cooking (OAMC) breakfast adventure!
- NOTE: Dried cranberries, cherries, apricots, dates, and/or coconut (or a combination) can be substituted for the raisins to make a different bar.