|Raisinets Bars a.k.a. Glosette Bars|
Today’s cookie bar recipe was inspired by a few little boxes of chocolate covered raisins that I swiped and ate from the pre-Halloween treats stash last week. I’ve always loved chocolate covered raisins which I know are popularly sold under the brand name Raisinets in the US but are most popular here in Canada under the Glosette brand. 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 is works deliciously well with the top chocolate layer and bring a sort of light caramel flavour to these scrumptious cookie bars.
Prep time: 20-25 minutes
Cook time: 40 minutes
Total time: About 1 hour.
Yield: 25 cookie squares
- 1/2 cup butter
- 1 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/3 cups flour
- 1 tsp baking powder
- 1/8 tsp baking soda
- FOR THE TOPPING
- 1 cup chocolate chips (semisweet or milk chocolate) (or substitute roasted unsalted peanuts if you prefer)
- 1/4 cup whipping cream whipping cream
- 1 1/2 cups large golden raisins
- Cream butter sugar and vanilla until light and fluffy
- Add the egg and beat well.
- Sift together the flour, baking powder, baking soda.
- Add dry ingredients to the creamed mixture, folding to combine well.
- Spread evenly in a greased, parchment lined 9 inch square baking pan and bake for 35 – 40 minutes at 350 degrees F. (325 for glass bake ware)
- Remove from oven and cool completely on a wire rack.
- In a double boiler, melt together the chocolate chips and whipping cream, just until the chocolate has just melted to a smooth consistency.
- Fold the raisins (or roasted peanuts) into the chocolate and spread evenly over the cookie base.
- Allow the chocolate to cool completely at room temperature until it solidifies, then cut into squares or bars.
- Store in airtight plastic container/s; freezes well too.