This recipe comes from assistant food editor Tara Bench's family. The rustic bars with a fruit filling sandwiched between layers of buttery dough can be made with dried figs instead of raisins.



For the Filling
For the Dough


Instructions Checklist
  • Preheat oven to 350 degrees. Butter a 10-by-15-inch baking pan; line bottom with parchment. Butter parchment, set aside.

  • Make the filling: Place the raisins and sugar in the bowl of a food processor fitted with the metal blade. Pulse until very finely chopped.Transfer to a small saucepan. Whisk cornstarch into the water; whisk into pan. Stir in cider. Simmer over medium-low heat until sugar dissolves and mixture thickens, about 5 minutes. Remove from heat; let cool completely.

  • Combine flour, baking soda, and salt in a medium bowl. In bowl of an electric mixer fitted with the paddle attachment, cream shortening on medium speed until smooth. Add brown sugar, and beat until light and fluffy. Beat in egg and vanilla. Add the flour mixture all at once; beat on low speed until combined. Beat in oats.

  • Using an offset spatula, spread half the dough in prepared pan; spread filling on top. Crumble remaining dough over, gently pressing down to conceal filling. Bake until golden brown, about 30 minutes, rotating the pan halfway through. Remove from oven; let cool completely in pan before cutting into squares.

Reviews (3)

Rating: Unrated
I tried a recipe listed earlier that was just called Raisin Bars(not Grandmother Brinton's), but I think it was the same recipe.No matter what you call it, it was great! Cindy 12, I think youi read the apple cider as cider vinegar. The recipe dosen't call for vinegar. Try it again. I'm sure you'll love it. I also tried it with dried cranberries: very nice!
Rating: Unrated
Could butter or margarine be substituted for the "shortening" in this recipe? I hate to use it in any recipe. Thanks for your help.
Rating: Unrated
Not so good! The vinegar is overpowering