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Pecan Oatmeal Raisin Bars

Pecan Oatmeal Raisin Bars

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.
Course Cookies
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 3 dozen cookie bars
Author Barry C. Parsons

Ingredients

For the raisin filling

  • 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

For the pecan oatmeal crumble

  • 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

Instructions

To prepare the raisin filling

  1. Prepare the filling before the oatmeal pecan crumble so that it can cool down before being used.
  2. To a small pot, add the raisins, water, butter, salt and vanilla. Bring to a slow simmer for 10 minutes.
  3. Mix together the cinnamon, brown sugar and corn starch until well combined.
  4. Add slowly to the boiling raisin mixture, stirring constantly.
  5. Cook for another few minutes, stirring constantly until the mixture thickens and becomes the consistency of pie filling.
  6. 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..

To prepare the pecan oatmeal crumble

  1. Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking pan and line with parchment paper if you want.
  2. In a large bowl, toss together the rolled oats, baking powder, coconut, pecans, flour and brown sugar.
  3. Using your hands, rub the butter thoroughly through the dry ingredients.
  4. Divide crumble mixture in half and press half into the bottom of the prepared baking pan.
  5. Spread the cooled raisin filling over the base.
  6. 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.
  7. Bake for 40-45 minutes at 350 degrees F.