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If you're a fan of fig bars, these sweet treats will surely hit the spot.

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16
  • Donna J Errett
    26 JAN, 2013
    Very good cookie. Surprisingly light and not too sweet. If If you don't have the parchment paper, greasing the pan works fine. Also grease the sides or the raisin filling will stick. Who has 1/2 cup of apple cider on hand? Water works fine. Why coarse salt? Regular works fine. Very stiff dough required mixing in the oats with my hands, but that also works fine. A taster commented that this would make a good breakfast cookie.
    Reply
  • wmbck5
    22 NOV, 2011
    Raisin Bars~roughly figuring the nutrition figures on this recipe, a piece 2 1/4” x 3” has 300 calories and 60 carbs, definitely off limits for anyone trying to eat a heart healthy diet or a diabetic. I would love to see a nutrition breakdown on every recipe.
    Reply
  • MS11051322
    3 MAR, 2011
    Need to update this recipe for a more heart healthy life for everyone. 1 1/2 cups shortening? That'll stop a heart cold.
    Reply
  • mykele
    3 MAR, 2011
    Here we go again...preheat oven at least 30 minutes before baking starts. Rosalie, these would travel very well, just wrap very well and pack securily. I also agree with others that half unsalted butter and half vegetable shorting will work well to enhance the flavor. Does anyone else have a problem seing all of the comments? I could only see 15 and there should be at least 28...happens a lot lately. Mykele
    Reply
  • RosalieCeurvels
    3 MAR, 2011
    Can anyone tell me if these travel well and can be sent out to a service man?
    Reply
  • RosalieCeurvels
    3 MAR, 2011
    Can anyone tell me if these travel well and can be sent out to a service man?
    Reply
  • tomlinsonmaryann
    28 JUN, 2010
    this recipe is very similar to "goodie bars", but that recipe didn't call for an egg. instead of one cup of shortening it calls for i use 1/c cup of butter and 1/c cup of canola oil. that's usually a safe substitution for shortening. enjoy!
    Reply
  • Junecutie
    28 MAR, 2009
    I made this using Savedone's date filling, and it was fabulous! By the way, I substituted Coconut Oil (room temp is solid like shortening but much better for your health) and cut the amount in half to 3/4 cup. I really can't tell the difference taste-wise between using butter or coconut oil in baked goods. My husband likes it, and he is beyond picky. Good thing I'm so crazy in love with him. LOL
    Reply
  • smd1227
    2 FEB, 2009
    Didn't let me finish my paragraph. I'm going to try dried cranberries and blueberries next time. I also substituted half butter. It tastes so much better.
    Reply
  • smd1227
    2 FEB, 2009
    I didn't have any raisins, so I used dried cherries. Holy mackerel, were they good. I'm going to try dried cranberies
    Reply

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