Rum raisin barsfrom The Fat Witch Bakery

Lynnda Cloutier


Headnotes from the book:
these bars are a spirited version of classic Blondie's with plump, sticky raisins standing in for the chocolate chips. The combination of rum and butterscotch is truly transcendent. The alcohol cooks off in the oven, leaving only a lingering sweetness. Don't skimp on the amount of time you soak the raisins. The jucier they are, the better.


★★★★★ 1 vote



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1/2 cup light rum
1 3/4 cup raisins, both dark and golden raisins are great but all of one or any proportion is fine
8 tablespoons unsalted butter, softened to room temperature, one stick
1 1/2 cups packed light brown sugar
two large eggs
1 teaspoon pure vanilla extract
1 1/2 cups unbleached flour
1 teaspoon salt

How to Make Rum raisin barsfrom The Fat Witch Bakery


  • 1pour the rum into a medium bowl and then stir in the raisins. Cover and let soak for at least six hours or overnight.
  • 2Grease a 9 x 9" baking pan with butter. Dust with flour and tap out the excess. Preheat the oven to 350°.
    Cream the butter and sugar in a large bowl until smooth. Beat in the eggs and vanilla and continue mixing until the batter is well mixed.
  • 3Measure the flour and salt and sift together directly into the batter. Mix the batter gently until no trace of the dry ingredients remains.
  • 4Strain the rum soaked raisins and mix them in by hand.
  • 5Using a spatula, spread the batter evenly in the prepared baking pan. You may have to use your fingers. Lightly flour them first. This batter is very sticky.
  • 6Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
    Remove from the oven and cool on a rack for one hour. Cut just before serving.
    Makes 12 to 18 bars

Printable Recipe Card

About Rum raisin barsfrom The Fat Witch Bakery

Course/Dish: Cakes, Other Desserts

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