Raisin Nut Squares
This is the magic that happens when raisin tarts meet date squares. Unlike dates (which fall apart when cooked), raisins stay firm. Our trick? Chop them up nice and small for a spreadably smooth, melt-in-your-mouth mixture.
Ingredients
- 2 1/2 cups (350 g) raisins, chopped
- 1 cup (250 ml) water
- 2 tbsp (30 ml) lemon juice
- 2 tbsp brown sugar
- 1/2 tsp baking soda
- 1 cup (100 g) quick oats
- 3/4 cup (160 g) lightly packed brown sugar
- 3/4 cup (115 g) unbleached all-purpose flour
- 1/2 cup (85 g) roasted almonds, chopped
- 1/2 cup (50 g) roasted pecans, chopped
- 1/4 tsp baking powder
- 3/4 cup (170 g) unsalted butter, softened
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) square baking pan and line the bottom with a sheet of parchment paper, letting the paper hang over two sides.
- In a pot, bring the raisins, water, lemon juice and brown sugar to a boil. Add the baking soda and simmer for 5 minutes, stirring constantly until the raisins have broken down into a purée. Let cool.
This is the magic that happens when raisin tarts meet date squares. Unlike dates (which fall apart when cooked), raisins stay firm. Our trick? Chop them up nice and small for a spreadably smooth, melt-in-your-mouth mixture.