Pecan Oatmeal Raisin Bars. A close cousin to Date Crumbles, this new cookie bar adds chunks of crunchy pecans to the crumble and a layer of sweet rain filling at the centre.
It’s been quite a while since we shared a new cookie bar recipe around here so I decided to make these oatmeal raisin bars as a twist on a traditional favourite around here, Date Crumbles.
Truth be told, this is another recipe that I came up with to combat what I’ve come to call “The Costco Effect”! This phenomenon occurs several weeks after buying giant bags of baking supplies; in this case, pecans and raisins. The race is then on to use them up quickly in order to ensure nothing goes to waste and to reclaim that much needed cupboard space.
I used the date crumble recipe as a base, cutting aback on the dried coconut and adding crunchy pecans which toast to perfection during the baking time. The filling from my Raisin Cookie Bars provided the sweet filling. With Holiday baking lists needed only weeks away, this recipe, like Date Crumbles, freezes very well, so be sure to add it to your freezer faves.
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- 2 cups raisins
- 1 cup water
- 2 tbsp butter
- pinch salt
- 1½ tsp vanilla extract.
- ¼ tsp cinnamon optional
- ½ cup brown sugar
- 2 tbsp corn starch
- 2 cups rolled oats large, not quick oats
- 2 tsp baking powder
- 1/2 cup unsweetened dried coconut fine or medium cut
- 1 cup roughly chopped pecans
- 2 cups flour
- 1 cup brown sugar
- 1 ½ cups butter cut in small cubes
Prepare the filling before the oatmeal pecan crumble so that it can cool down before being used.
To a small pot, add the raisins, water, butter, salt and vanilla. Bring to a slow simmer for 10 minutes.
Mix together the cinnamon, brown sugar and corn starch until well combined.
Add slowly to the boiling raisin mixture, stirring constantly.
Cook for another few minutes, stirring constantly until the mixture thickens and becomes the consistency of pie filling.
Remove from heat and transfer to a glass bowl to cool. Cool for at least a half hour, stirring it every few minutes before using it to fill between the two crumble layers..
Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking pan and line with parchment paper if you want.
In a large bowl, toss together the rolled oats, baking powder, coconut, pecans, flour and brown sugar.
Using your hands, rub the butter thoroughly through the dry ingredients.
Divide crumble mixture in half and press half into the bottom of the prepared baking pan.
Spread the cooled raisin filling over the base.
Top with remaining crumb mixture, pressing it together in clumps in your hands and then breaking it into small pieces with your fingers to scatter evenly over the raisin filling. Press down lightly.
Bake for 40-45 minutes at 350 degrees F.
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