Fudgelet Food, Part 7: Raisin Newtons

Often when you make food it takes awhile and even if it is for your kid, it is hard to make it around them. Well, this was something I was able to make while the Fudgelet was around, without him getting bored, and he even liked them!

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It was a lot of filling, so next time I either will make extra dough or cut back on the filling. I like that these have peanut butter in them (a bit of protein) with the raisins. When I first made these, the Fudgelet hadn’t had raisins before. Now he loves them! I found these bars a bit too sweet because of the amount of filling, but I think it might just be me. I was also thinking of trying them with a different dried fruit filling. Either way, I want to try with less filling just to see, but they are easy to make and an easy snack to give your kids/husbands/friends.

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Hanging out on his helping stool…and then telling me they were “all gone.”

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Directions for Raisin Newtons

Slightly adapted from The Lean Green Bean

  • 4 Tablespoons butter, melted and cooled slightly
  • 1/4 cup smooth peanut butter
  • 1 teaspoon vanilla extract
  • 1 egg, room temperature (or at least not straight from the refrigerator)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1 cup flour, plus extra for rolling
  • 1.5 cups raisins
  • 1.5 cups hot water

Stir together the butter, peanut butter, vanilla, and egg in a large bowl. Then stir in the cinnamon, baking soda, and flour.

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When well-combined, cover and chill in the refrigerator for 2 hours, or freeze for 45 minutes. Meanwhile, you can prepare the filling.

Place the raisins in a heatproof bowl and pour the hot water on top. Let sit for 20 minutes, then drain. Use a blender or food processor to puree until mostly smooth. Set aside.

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When the dough is ready, preheat the oven to 375 degrees and split the dough in half. You can keep the other half in the refrigerator until you are ready for it (I did not find it necessary because the next steps are fairly quick).

On a piece of parchment paper, roll out the half of dough until it is a rectangle about 5 inches across. Feel free to flour your rolling pin as necessary. Use a knife or pizza cutter to cut off the edges and make them straight, if desired (I left out this step). Spread half of the raisin filling down the middle of the dough. Then, use the parchment paper to lift one side of the dough over the filling, peeling the parchment off of it. Do the same with the other size, folding it almost in thirds like a business letter. Then, pinch the dough together. Place in the freezer while you repeat with the second half of dough.

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Roll the dough log so that it is seam-side down. Cut into as large of pieces as you like, spacing them out slightly on lined baking sheets.

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Bake for 10-15 minutes until lightly browned. Cool completely before serving.

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Directions for Raisin Newtons (without pictures)

Slightly adapted from The Lean Green Bean

  • 4 Tablespoons butter, melted and cooled slightly
  • 1/4 cup smooth peanut butter
  • 1 teaspoon vanilla extract
  • 1 egg, room temperature (or at least not straight from the refrigerator)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1 cup flour, plus extra for rolling
  • 1.5 cups raisins
  • 1.5 cups hot water

Stir together the butter, peanut butter, vanilla, and egg in a large bowl. Then stir in the cinnamon, baking soda, and flour. When well-combined, cover and chill in the refrigerator for 2 hours, or freeze for 45 minutes. Meanwhile, you can prepare the filling.

Place the raisins in a heatproof bowl and pour the hot water on top. Let sit for 20 minutes, then drain. Use a blender or food processor to puree until mostly smooth. Set aside.

When the dough is ready, preheat the oven to 375 degrees and split the dough in half. You can keep the other half in the refrigerator until you are ready for it (I did not find it necessary because the next steps are fairly quick).

On a piece of parchment paper, roll out the half of dough until it is a rectangle about 5 inches across. Feel free to flour your rolling pin as necessary. Use a knife or pizza cutter to cut off the edges and make them straight, if desired (I left out this step). Spread half of the raisin filling down the middle of the dough. Then, use the parchment paper to lift one side of the dough over the filling, peeling the parchment off of it. Do the same with the other size, folding it almost in thirds like a business letter. Then, pinch the dough together. Place in the freezer while you repeat with the second half of dough.

Roll the dough log so that it is seam-side down. Cut into as large of pieces as you like, spacing them out slightly on lined baking sheets. Bake for 10-15 minutes until lightly browned. Cool completely before serving.

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2 thoughts on “Fudgelet Food, Part 7: Raisin Newtons

  1. This is great. I have everything I need for this. It really is a simple recipe. My mother would make raising filled cookies when I was a kid and I always like them. Thanks for sharing.

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