Raisin Nut Squares

  • Preparation 30 MIN
    Cooking 50 MIN
  • Servings 1
  • Makes 16 portions
  • Freezes
This is the magic that happens when raisin tarts meet date squares. Unlike dates (which fall apart when cooked), raisins stay firm. Our trick? Chop them up nice and small for a spreadably smooth, melt-in-your-mouth mixture.


Raisin Filling

Nut Crunch


Raisin Filling

  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) square baking pan and line the bottom with a sheet of parchment paper, letting the paper hang over two sides.
  2. In a pot, bring the raisins, water, lemon juice and brown sugar to a boil. Add the baking soda and simmer for 5 minutes, stirring constantly until the raisins have broken down into a purée. Let cool.

Nut Crunch

  1. In a bowl, combine the oats, brown sugar, flour, almonds, pecans and baking powder. Add the butter and combine until the mixture sticks together. Press half of the crunch mixture over the bottom of the prepared pan. Spread the raisin mixture overtop. Sprinkle the remaining crunch on top and press down lightly.
  2. Bake for 40 minutes or until golden brown. Let cool completely.
  3. Cut into squares. The raisin nut squares will keep for 2 weeks in an airtight container at room temperature.

To help you with this recipe

Non-Stick Square Pan

This non-stick square pan is the ideal size for baking granola bars, date squares or sugar fudge. Its durable non-stick coating and slightly rounded corners ensure even cooking as well as easy unmoulding and cleaning.

17.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.