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These bars have a chewy brown sugar filling that is loaded with an extraordinary quantity of raisins and pecans. It bakes on a crisp butter crust.
- For the Crust:
- 1 cup all-purpose flour
- 1/4 cup confectioners' sugar
- 1/8 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut in pieces
- For the Filling:
- 1 cup packed dark brown sugar
- 1/4 cup whipping cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups raisins
- 1 1/2 cups pecans, coarsely chopped
- Confectioners' sugar for dusting
FOR THE CRUST:
Preheat oven to 350 degrees F. Butter a 9-inch square or 11 x 7 x 2-inch baking pan. Using electric mixer fitted with paddle attachment, mix flour, confectioners' sugar and salt in large bowl on low speed to blend. Add butter and beat on medium speed until some 1/4-inch pieces remain and fine crumbs form, about 1 minute. Transfer crumbs to prepared pan; press evenly over bottom. Bake until golden brown, about 15 minutes.
FOR THE FILLING:
Using electric mixer fitted with paddle attachment, beat brown sugar, cream, eggs and vanilla in large bowl on medium speed until smooth. Reduce mixer speed. Mix in flour, baking powder and salt. Stir in raisins and pecans. Pour batter evenly over the partially baked crust.
Bake until filling is set when pan is shaken gently, about 30 minutes. Cool bars in pan. Dust with confectioners' sugar. Using sharp knife, cut into 16 bars. Transfer bars to platter and serve.
Bars can be made up to 3 days ahead. Cover and store at room temperature.
Recipe created exclusively for Cooking.com by Elinor Klivans.
Serving size = 1 bar
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
224 calories; 13g total fat; 37mg cholesterol; 63mg sodium; 27g carbohydrates; 1g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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