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Festive Cookie Bars

Holiday.Cook's picture
  All purpose flour 1 1⁄4 Cup (20 tbs)
  Cold coffee/Water 2 Tablespoon
  Granulated sugar 1 Teaspoon
  Baking powder 1 Teaspoon
  Egg yolk 1
  Salt 1 Dash
  Semisweet chocolate pieces 12 Ounce (1 Package, Real)
  Butter/Margarine 2⁄3 Cup (10.67 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs), softened
  Eggs 2
  Egg white 1
  Sun-maid raisins 1 Cup (16 tbs)
  Granulated sugar 1 Cup (16 tbs)
  Diamond walnuts 1 Cup (16 tbs)
  Vanilla 1 Tablespoon
  Powdered sugar 1 Tablespoon (For Garnish)

To prepare Bottom Layer:
In large bowl, combine flour, granulated sugar, baking powder and salt.
Cut in butter until mixture resembles coarse crumbs.
In small bowl, mix coffee and egg yolk to blend; stir into flour mixture to moisten evenly.
Form dough into a roll.
With floured fingertips, press evenly onto bottom of greased 15x 10-inch jelly-roll pan.(Layer will be thin.)
Bake in preheated 350°F oven 10 minutes.
Sprinkle chocolate pieces evenly over crust; return to oven 2 minutes to melt chocolate.
Remove from oven; spread evenly with spatula.
Let stand several minutes to set.
To prepare Top Layer:
In large bowl, cream butter, granulated sugar and vanilla.
Beat in eggs and egg white, one at a time, mixing well after each addition.
(Mixture will appear slightly curdled.) Stir in raisins and walnuts.
Spread evenly over chocolate layer.
Return to oven; bake 20 to 25 minutes or until top is browned.
Dust with powdered sugar.
Cool in pan; cut into bars.

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