If you like your treats moist and sweet I think you'll love these apple-raisin bars. They are soft, almost doughy, and are similar to a fudge brownie in texture. While they are very easy to make, they are quite moist and you might want to bake them for a longer time than is suggested in the recipe. The bars will be easier to cut if they are refrigerated before slicing, and, even then, it is unlikely that they will resemble those I first saw in Family Circle Magazine. The crust is crackly and the bars can be crumbly when you take them from the pan. My first batch was almost pudding-like. I thought I had made an error in their assembly, but after searching for other photos of the bars, I could see that it mine was not an isolated experience. Based on appearance alone, it probably would be best not to serve these to the queen when she comes for tea. That being said, those of you who love sweet, sweet things, probably will love these bars. While I found them cloying, my taste testers gave them a thumbs up and the bars were gone before the day was done. Here's how they are made.

Apple-Raisin Bars

Ingredients:

2 cups all-purpose flour

2 teaspoons baking powder

1-1/2 teaspoons cinnamon

1/2 teaspoon salt

2 cups packed light-brown sugar

2 eggs

1/2 cup (1 stick) butter or margarine, softened

1 teaspoon vanilla extract

1-1/2 cups diced Golden Delicious apple

3/4 cup raisins

Directions:

1) Heat oven to 350 degrees F. Liberally coat a 13 x 9 x 2-inch baking pan with nonstick cooking spray; set aside.

2) In a medium-size bowl, whisk together flour, baking powder, cinnamon and salt; set aside.

3) In a large bowl, with an electric mixer on medium speed, blend together sugar, eggs, butter and vanilla for 3 minutes or until smooth.

4) Reduce speed to low and gradually add flour mixture; mix for 2 minutes or until just incorporated. Stir in diced apples and raisins and spread into prepared pan.

5) Bake for 35 minutes or until a toothpick inserted in center comes out clean. Cool completely before cutting into bars and serving. Yield: 12 bars.

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