Oatmeal Raisin Bars with Brown Butter Icing

By Nilson

Recipe from Veronica's Cornucopia---made for Bridge and brought to Shakespeare Festival. Everyone loved them. They could use less frosting

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup (8 oz) light brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup (4 1/4 oz) all-purpose flour
• 1 cup (3 1/2 oz) old fashioned or quick cooking oats
• 1 cup (5 1/4 oz) raisins
• 1/2 cup (2 oz) chopped walnuts
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Icing
• 1/4 cup (1/2 stick) unsalted butter
• 1 1/2 cups (6 oz) powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1-2 tablespoons water

Preparation

Step 1

Preheat oven to 375F and grease a 9" X 13" baking dish.

In a large bowl, beat together the butter and brown sugar until lightened and fluffy. Beat in the egg and vanilla until combined. In a medium bowl, combine flour, oats, raisins, walnuts, cinnamon, baking soda, and salt. Stir into butter mixture until well combined. Spread into prepared pan and press into an even layer with floured fingers. (It may seem there isn't enough dough to cover the bottom, but there will be). Bake 15 - 20 minutes, or until golden brown. Place on wire rack to cool.

While cooling, prepare the icing. In a small saucepan, heat the butter over medium heat, stirring occasionally, until golden brown and the solids separate and turn a chocolate brown. Remove saucepan from heat; stir in sifted powdered sugar and vanilla. Stir in enough water to make an icing of drizzling consistency. Drizzle on warm bars and cool completely before cutting.