CHOCOLATE COVERED RAISINS COOKIE BARS

CHOCOLATE COVERED RAISINS COOKIE BARS FOR THE BLONDIE BASE 1 cup brown sugar 1/2 cup butter 1 egg 1 tsp vanilla extract 1/8 tsp baking soda 1 tsp baking powder 1 1/3 cups flour FOR THE CHOCOLATE RAISIN TOPPING 1 cup chocolate chips (semisweet or milk chocolate) (or substitute roasted unsalted peanuts if you prefer) 1/4 cup whipping cream 1 1/2 cups large golden raisins Cream butter sugar and vanilla until light and fluffy Add the egg and beat well. Sift together the flour, baking powder, baking soda. Add dry ingredients to the creamed mixture, folding to combine well. Spread evenly in a greased, parchment lined 9 inch square baking pan. Bake for 35 - 40 minutes at 350 degrees F. (325 for glass bakeware) Remove from oven and cool completely on a wire rack. In a double boiler, melt together the chocolate chips and whipping cream, just until the chocolate has just melted to a smooth consistency. Fold the raisins (or roasted peanuts) into the chocolate and spread evenly over the cookie base. Press down slightly while spreading the raisin topping to ensure good contact with the base layer. Allow the chocolate to cool completely at room temperature until it solidifies, then cut into squares or bars. Store in airtight plastic container/s; freezes well too. (see note) Notes These never last long anyway, so I cut and serve these at room temperature. I store them in a plastic container at room temperature as well. If serving them from frozen, ensure that the cookie bars come up to room temperature first or I find the topping can sometimes separate from the bottom and be a little more messy. They'll still taste delicious, either way.