When I saw these squares on this blog, I wanted them in my belly, stat! But like all food porn, I knew I’d have to wait until I could make these myself. And boy, was it worth the wait. I wouldn’t call these a bar cookie or a square, instead, they fit nicely in the brownie/blondie category. They reminded me of my most favorite stand-by brownie recipe in that everything is all mixed up in one pot. Chewy, dense and with a golden (almost flaky) top, these are a perfect snack. And I say snack for those of you who have restraint. Me, almost never. After one small square, I had to have another and another. I wasn’t alone either….Cornelius kept heading back for seconds and thirds bits of peanut-buttery-raisiny-chocolate goodness. It’s amazing that these lasted 4 days!
I made a few changes to Lynn’s recipe but loved the results. I always use natural peanut butter instead of the processed stuff and this recipe didn’t suffer for it one bit. I also reduced the raisins and subbed in some chocolate chips to make things a bit more decadent. Try them and see if you can resist a second piece. Be the better person…or not.
peanut butter raisin bars
1/2 c natural peanut butter
1/2 c unsalted butter
1 c white sugar
1/2 c brown sugar
2 large eggs
1 T vanilla
1 c all-purpose flour
1 1/2 t baking powder
pinch of salt
1 c raisins
1 c semi-sweet chocolate chips1. Preheat oven to 350 degrees. In a medium sized pot, combine peanut butter and butter on medium heat until melted. Remove from heat and add in sugar. Mix well and then add in vanilla and eggs. Stir in flour, baking powder and salt and combine. Add raisins and chocolate chips. Stir well.
2. Pour batter into a greased 9×9 square pan. Bake for 35-40 minutes or until a toothpick inserted in the centre comes out clean. Cool.
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I just popped these in the oven! they smell good already.
Just wondering if ‘T’ means table spoon and ‘t’ a teaspoon?? They sound great so want to give them a try!
A, that’s fast! enjoy!!
yes, lissy, that is correct. i’m so lazy typing that i’ve just used shorthand!
dammit kickpleat. Your snack cake is bad enough, and now this! I have a jar of pb in the fridge, and now I have your recipe, and soon I´ll have no clothes that fit me. Sigh.
Your description of these bars sounded so unbelievably real that I could actually taste them.
I will give this a try very soon if I can manage to pry the peanut butter jar away from my husband’s hands 😉
Everything Lynn makes is wonderful and these bars are no exception – great choice, Kickpleat!
peanut butter raisin bars?? yum!! I should try to veganize that recipe – they look fabulous!! Lynn’s recipes are always so wonderful-looking :0)
sorry lobstersquad! on the plus side, you can always go shopping for new clothes 😉
i hope you love them joanne. they are super!
patricia, it was my first time checking out her blog. i’m definitely going back for seconds 🙂
veggiegirl, it should be easy enough to veganize them. flax eggs or another egg substitute should work and you could even try apple sauce instead of Earth Balance!
great!! thanks for the ingredient-substitution tips!! :0D
Oh boy, I’m going to have to make these tonight. Yum!
I love how you made these bars your own. Good job! It’s good to know that you can use natural p.b.
I just pulled these out of the oven. They smell divine!
I added a handful (or two!) of dry roasted peanuts to the mix, golden raisins, and used the natural PB. Waiting for them to cool enough to taste.
no problem, veggiegirl!
i hope it works out for you samantha! let me know how it goes.
cookie baker lynn, thanks for the inspiration! these were amazing and i’m glad to have found your site.
glad you baked them tanya!
Oh my goodness. I love PB in everything and have to try these. Love the graphics on your site, too!
Oh my goodness. I love PB in everything and have to try these. Love the graphics on your site, too!
Oh my goodness. I love PB in everything and have to try these. Love the graphics on your site, too!
Oh my goodness. I love PB in everything and have to try these. Love the graphics on your site, too!
Oh my goodness. I love PB in everything and have to try these. Love the graphics on your site, too!
Oh my goodness. I love PB in everything and have to try these. Love the graphics on your site, too!
Oh my goodness. I love PB in everything and have to try these. Love the graphics on your site, too!
Oh my goodness. I love PB in everything and have to try these. Love the graphics on your site, too!
Oh my goodness. I love PB in everything and have to try these. Love the graphics on your site, too!
Oh my goodness. I love PB in everything and have to try these. Love the graphics on your site, too!
Oh my goodness. I love PB in everything and have to try these. Love the graphics on your site, too!
Oh my goodness. I love PB in everything and have to try these. Love the graphics on your site, too!
I just made these today. They tasted wonderful and baked up about 2 inches high in the beginning. When I checked them after 32 minutes the middle has sunk to about 1/2 inch thick! I followed the recipe exactly but left the raisins out. Maybe it was my silicone pan? It’s only the second time I have used it so I am not sure if that could have affected the baking time since they were done early and sunk while in the oven. I will try these again in a metal pan since they were chewy and delicious. Thanks for the recipe.