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Rum Raisin Bars

Source of Recipe


From "Fat Witch Brownies" by Patricia Helding



List of Ingredients



• ½ cup light rum
  
• 1¾ cup raisins (mixture of dark and golden)
  
• ½ cup (1 stick) unsalted butter, room temperature, plus extra for coating the pan
  
• 1½ cups packed light brown sugar
  
• 2 large eggs
  
• 1 tsp vanilla extract
  
• 1½ cups all-purpose flour
  
• 1 tsp salt
  






Instructions



1. In a medium bowl, combine the rum and the raisins. Cover and let soak for at least 6 hours, or overnight.
   
   
2. Heat the oven to 350° F. Coat a 9- x 9-inch baking pan with baking spray. In a large bowl, use an electric mixer to cream the butter and brown sugar. Beat in the eggs and vanilla, then continue mixing until the batter is well combined. Measure the flour and salt together directly into the batter. Mix the batter gently until no trace of the dry ingredients remain. Strain the rum-soaked raisins and mix them in using a wooden spoon.
   
   
3. Using a silicone spatula, spread the batter evenly into the prepared baking pan. You may have to use your fingers (lightly flour them first), as this batter is very sticky. Bake for 30 minutes, or until a toothpick inserted at the center comes out clean. Remove from the oven and cool on a rack for 1 hour. Cut just before serving.
   
   Makes 16 bars.