California Raisin And Nut Bars

By Penk Ching

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  • 1.

    In a mixing bowl, combine together graham cracker crumbs, cashews, sugar and enough butter to form a cohesive crumbly mass. Press in the bottom of a greased and lined 9x13x2-inch pan.

    Bake at 160°C until lightly golden brown. Spread the orange marmalade and raisin paste over the crust. Set aside.

    Crumble streusel over the prepared crust, spreading evenly.

    Bake at 180°C for about 25 to 30 minutes, until the top is slightly golden and the centre is set.

    Allow to cool at room temperature. Refrigerate before cutting.

  • 2. Raisin Paste

    In a saucepan, combine all ingredients together. Heat to a boil and simmer until raisins are softened.

    Transfer into a food processor and process until it forms a paste. Add water as needed to make a spreadable mixture.

  • 3. Streusel

    In a mixing bowl, combine together flour, butter, oatmeal, sugar, and nuts until well incorporated.