Chocolate Covered Raisins Cookie Bars

Chocolate Covered Raisins Cookie Bars. a.k.a Raisinets Bars or Glosette Bars. A buttery, blondie like, cookie base with a chocolate covered raisin inspired top layer which go deliciously well together. 

Chocolate Covered Raisins Cookie Bars.

Today’s cookie bar recipe was inspired by a few little boxes of chocolate covered raisins.  I just happened to swipe and eat from the pre-Halloween treats stash last week.

I like to use 50% dark chocolate chips for this recipe but you can use semisweet as well.

I’ve always loved chocolate covered raisins which I know are popularly sold under the brand name Raisinets in the US. However, here in Canada, they are most popular under the Glosette brand.

I like golden raisins in this recipe but any other raisin works well.

Glosettes are also available in a peanut variety so a peanut version would also be quite easy to accomplish with a simple substitution.

The soft, slightly chewy blondie-like cookie base works deliciously well with the top chocolate layer. It bring a sort of light caramel flavour to these scrumptious cookie bars.

Chocolate Covered Raisins Cookie Bars.

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Yield: 24

Chocolate Covered Raisins Cookie Bars

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Chocolate Covered Raisins Cookie Bars. a.k.a Raisinets Bars or Glosette Bars. A buttery, blondie like, cookie base with a chocolate covered raisin inspired top layer which go deliciously well together. 

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Ingredients

For the Blondie base

• 1 cup brown sugar
• 1/2 cup butter
• 1 egg
• 1 tsp vanilla extract
• 1/8 tsp baking soda
• 1 tsp baking powder
• 1 1/3 cups flour

For the chocolate raisin topping

• 1 cup chocolate chips (semisweet or milk chocolate) (or substitute roasted unsalted peanuts if you prefer)
• 1/4 cup whipping cream
• 1 1/2 cups large golden raisins

Instructions

1. Cream butter sugar and vanilla until light and fluffy
2. Add the egg and beat well.
3. Sift together the flour, baking powder, baking soda.
4. Add dry ingredients to the creamed mixture, folding to combine well.
5. Spread evenly in a greased, parchment lined 9 inch square baking pan.
6. Bake for 35 - 40 minutes at 350 degrees F. (325 for glass bakeware)
7. Remove from oven and cool completely on a wire rack.
8. In a double boiler, melt together the chocolate chips and whipping cream, just until the chocolate has just melted to a smooth consistency.
9. Fold the raisins (or roasted peanuts) into the chocolate and spread evenly over the cookie base.
10. Press down slightly while spreading the raisin topping to ensure good contact with the base layer.
11. Allow the chocolate to cool completely at room temperature until it solidifies, then cut into squares or bars.
12. Store in airtight plastic container/s; freezes well too. (see note)

Notes

These never last long anyway, so I cut and serve these at room temperature. I store them in a plastic container at room temperature as well.

If serving them from frozen, ensure that the cookie bars come up to room temperature first or I find the topping can sometimes separate from the bottom and be a little more messy. They'll still taste delicious, either way.

Nutrition Information

Yield

24

Serving Size

1
Amount Per Serving Calories 168Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 21mgSodium 66mgCarbohydrates 25gFiber 1gSugar 17gProtein 2g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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