Raisinets Bars a.k.a. Glosette Bars

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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.

Raisinets Bars a.k.a. Glosette Bars

Recipe by Barry C. Parsons

A blondie-like cookie base with a chocolate covered raisin inspired top layer that go deliciously well together. Roasted unsalted peanuts are easily substituted for the raisins if you prefer.

Prep time: 20-25 minutes
Cook time: 40 minutes
Total time: About 1 hour.
Yield: 25 cookie squares
Ingredients

• 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

Directions

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 and bake for 35 - 40 minutes at 350 degrees F. (325 for glass bake ware)
6. Remove from oven and cool completely on a wire rack.
7. In a double boiler, melt together the chocolate chips and whipping cream, just until the chocolate has just melted to a smooth consistency.
8. Fold the raisins (or roasted peanuts) into the chocolate and spread evenly over the cookie base.
9. Allow the chocolate to cool completely at room temperature until it solidifies, then cut into squares or bars.
10. Store in airtight plastic container/s; freezes well too.

Cherry Cream Cheese Blondies

Cherry Cream Cheese Blondies

My kids are very, very fond of a good Blondie and we have made several versions including a version with glace candied cherries. Since we had some ripe fresh cherries on hand, which the kids also love, I decided to try them in a new variation that also includes more chopped cherries in a luscious cream cheese frosting for a very pretty finishing touch. We froze some of these quite successfully too, so no doubt these awesomely delicious blondies will be making it to my Christmas freezer list this year as well.

Sift together

• 2 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda

Melt over low heat

• 3/4 cup butter

Stir in

• 2 cups packed brown sugar
• 2 eggs
• 3 tsp vanilla extract

Stir until the sugar is dissolved. Pinch the mixture between your fingers to make sure that you cannot feel any sugar granules.

Gradually mix in dry ingredients. Fold in:

• 1 cup chopped fresh cherries (cut in quarters)

Spread the batter into a greased or parchment lined 9x9 baking pan.

Bake for about 35-40 minutes at 350 degrees F (325 F for glass bakeware) or until a wooden toothpick inserted into the center comes out clean. Cool completely before frosting.

Cream Cheese Frosting

• 1/4 cup cream cheese
• 1/4 cup butter
• 1 tsp vanilla extract
• 2 1/2 to 3 cups icing sugar (powdered sugar)
• 1 tbsp milk; only enough to bring the frosting to a spreadable consistency.

Mix all the ingredients together and beat very well until smooth and fluffy. Add the milk last to get the frosting to the right consistency. Finally fold in:

• 1/3 cup chopped fresh cherries

Spread evenly on top of the cooled blondies before cutting into squares or bars.