This is a quick and easy bar. It has raisins and nuts in it. Great with a hot cup of coffee or even a cold glass of milk. My daughter likes them as an after school snack. Cut into bars and frost while still warm with confectioners' sugar glaze or let them cool and frost with cream cheese icing.

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
20
Yield:
20 servings
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.

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  • Beat shortening and brown sugar with an electric mixer in a large bowl until smooth. Blend egg into the shortening mixture. Add hot coffee and stir.

  • Sift flour, baking powder, cinnamon, baking soda, and salt together in a separate bowl; stir into the shortening mixture. Fold raisins and chopped nuts into the batter; spread into the prepared baking dish.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts

123 calories; protein 1.7g 4% DV; carbohydrates 21.7g 7% DV; fat 3.9g 6% DV; cholesterol 9.3mg 3% DV; sodium 90.6mg 4% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/16/2015
I have just made these twice in the past six days and we love them. I only used 1/2 cup of brown sugar and used white whole wheat flour instead of all-purpose flour. I did add one teaspoon vanilla and baked them in a 9 x 9" pan. The dense texture is wonderful. I'm glad I found your recipe Debbie Borsick. Thank you. Read More
(1)

Most helpful critical review

Rating: 3 stars
04/03/2013
The end product was very dry. I was hoping they would come out with the texture of brownies/blondies but I still think it was dry for a fruit and nut bar which is essentially what this was (I didn't add the raisins but I didn't miss them). Maybe next time I will add another egg or egg yolk. I tripled the amount of cinnamon and it has an absolutely delightful cinnamon taste. However I should have increased the amount of coffee I put in as well because the bitterness was non-existent (and I used French Roast coffee). Good start though! Read More
(3)
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
04/02/2013
The end product was very dry. I was hoping they would come out with the texture of brownies/blondies but I still think it was dry for a fruit and nut bar which is essentially what this was (I didn't add the raisins but I didn't miss them). Maybe next time I will add another egg or egg yolk. I tripled the amount of cinnamon and it has an absolutely delightful cinnamon taste. However I should have increased the amount of coffee I put in as well because the bitterness was non-existent (and I used French Roast coffee). Good start though! Read More
(3)
Rating: 5 stars
05/16/2015
I have just made these twice in the past six days and we love them. I only used 1/2 cup of brown sugar and used white whole wheat flour instead of all-purpose flour. I did add one teaspoon vanilla and baked them in a 9 x 9" pan. The dense texture is wonderful. I'm glad I found your recipe Debbie Borsick. Thank you. Read More
(1)
Rating: 4 stars
09/29/2020
Not sure if it was the fact that I doubled the recipe, but mine came out with a more cakey consistency, rather than a bar cookie. They taste great, but I prefer a cookie texture. Read More
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