RAISIN NUT BARS

Ingredients

Ingredient Weight Measure Issue
EGGS,WHOLE,FROZEN 12-7/8 oz 1-1/2 cup
WATER 12-1/2 oz 1-1/2 cup
SHORTENING 1-1/2 lbs 3-3/8 cup
SUGAR,BROWN,PACKED 2-1/8 lbs 1 qts 2-1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE 5-1/4 lbs 1 gal 3/4 qts
MILK,NONFAT,DRY 5/8 oz 1/4 cup 1/3 tbsp
SALT 1 oz 1 tbsp
BAKING SODA 3/4 oz 1 tbsp
CINNAMON,GROUND 1/2 oz 2 tbsp
NUTMEG,GROUND 1/8 oz 1/3 tsp
RAISINS 1-7/8 lbs 1 qts 2 cup
NUTS,UNSALTED,CHOPPED,COARSELY 1-7/8 lbs 1 qts 2 cup
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
EGGS,WHOLE,FROZEN,BEATEN 1-5/8 oz 3 tbsp
WATER 2-1/8 oz 1/4 cup 1/3 tbsp
SUGAR,GRANULATED 3-1/2 oz 1/2 cup

Method

1 Place ingredients in mixer bowl in order listed. Beat at low speed 1 to 2 minutes or until thoroughly blended. Scrape down bowl
once during mixing.
2 Lightly spray each pan with non-stick cooking spray. Divide dough into 1 pound 9 ounce pieces. Form into strips about 22 inches
long on lightly sprayed pans. Place 3 strips per pan. Press strips down until each strip is about 4 inches wide and 3/8 inches thick.
3 Mix egg and water together. Brush top of each strip of dough with egg and water mixture.
4 Sprinkle about 2-1/2 teaspoons sugar over each strip.
5 Using a convection oven, bake at 325 F. for 10 to 12 minutes or until done on low fan, open vent.
6 While still warm, cut each strip into 12 bars, about 1-3/4 inches wide.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
275 cal 37 g 6 g 12 g 18 mg 191 mg 30 mg

Portion

1 Bar

Yield

100


( categories: )