Raisinets Bars a.k.a. Glosette Bars

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Raisinets Bars a.k.a. Glosette Bars
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
  • 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
  • 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
  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.

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