Oatmeal Raisin Bars (Print Version)
# Ingredients:
→ Base Layer
01 -
¾ cup unsalted butter, softened
02 -
½ teaspoon fine salt
03 -
1 teaspoon baking soda
04 -
¾ teaspoon ground cinnamon
05 -
1½ cups all-purpose flour
06 -
¾ cup packed brown sugar
07 -
2 teaspoons vanilla extract
08 -
2 cups quick oats
09 -
2 large eggs, room temperature
10 -
1 cup raisins
→ Cinnamon-Maple Topping
11 -
1-2 tablespoons heavy cream, room temp
12 -
1½ cups powdered sugar
13 -
½ cup unsalted butter, softened
14 -
¼ teaspoon maple extract (optional)
15 -
½ teaspoon ground cinnamon
16 -
1 tablespoon pure maple syrup
# Instructions:
01 -
Turn on your oven and set it to 350°F (175°C). Coat a 9×9-inch pan lightly with spray, then line it up with parchment paper and let the sides hang over for easy lifting later.
02 -
Grab a medium bowl and blend together the flour, salt, baking soda, and cinnamon until it's all evenly mixed. Set it aside for now.
03 -
Using a large bowl and an electric mixer on medium, blend the butter with the brown sugar until it's smooth and fluffy, about 2-3 minutes. Make sure to scrape the sides with a spatula as you mix.
04 -
Mix in the eggs individually, making sure each one gets incorporated before adding the next. Then, stir in the vanilla and blend well.
05 -
On low speed, slowly stir the dry ingredients into the wet mixture. Stop mixing once combined to avoid overworking it. Gently fold in the oats and raisins until evenly spread.
06 -
Move the dough into your prepped pan, spreading it out smoothly with a spatula. Bake for 18-20 minutes or until the edges are golden and a toothpick comes out with just a few crumbs.
07 -
Let the pan sit for 5-10 minutes before carefully lifting the bars out using the parchment paper edges. Place them on a rack to cool off completely before frosting.
08 -
In a medium bowl, beat the butter until it's creamy. Slowly add the powdered sugar, mixing well after each addition. Toss in the maple syrup, cinnamon, and maple extract if you're using it. Add 1 tablespoon of heavy cream, then another if needed, and whip it until fluffy.
09 -
When the bars have fully cooled, spread the frosting over the top. For easy cutting, chill them for about 15 minutes before slicing into 9 bigger pieces or 12 smaller ones. Dig in!
# Notes:
01 -
Keep these bars in an airtight container at room temperature for 3 days or in the fridge for a week.
02 -
Want softer raisins? Let them soak in warm water for 5-10 minutes before adding to the dough.
03 -
Skip the frosting for a simpler oatmeal raisin bar option.