Mrs. Fields & iVillage 30th Anniversary Cookie Contest (686 photos) Bar Cookies (22 photos)

Shoo-Fly Crunch Bars

I have a big sweet tooth, as do many people I know. Growing up, I was often at my mom’s side as she was working around the house, busying herself in the kitchen, or working at our family business. I learned the qualities of preparation, presentation, and organization, but most of all; I developed a passion for cooking and baking which I have been able to pass on this passion to my own daughter and teach her the things I was taught and practiced over the years. My 15-year old daughter has taken this passion to a new level. She creates and bakes new recipes – all to benefit Mass General Hospital – where she received radiation treatment seven years ago. This recipe is one we created by combining a simple crunchy and crumb-like dough with a best-seller molasses cookie. We added raisins, coconut and nuts for crunch and flavor. The name is just a fun take on an old-fashioned dessert classic. Who can resist such sweet old memories all in one bar? This recipe is sure to bring you a helping of our over-whelming passion as well as a satisfying dessert for the family!

BASE DOUGH
1 ½ cups unsalted butter, softened
1 ¾ cups packed brown sugar
2 ½ cups all-purpose flour
2 ½ cups quick cooking oats
1 ¼ teaspoons baking soda
½ teaspoon salt
¾ cup chopped pecans or walnuts
½ cup + 2 tablespoons coconut
MOLASSES FILLING
1 cup + 2 tablespoons canola or vegetable oil
1 ½ cups granulated sugar
¼ cup + 2 tablespoons molasses
1 teaspoon vanilla
¾ cup all-purpose flour
1 tablespoon baking soda
1 ½ heaping teaspoon cinnamon
1 ½ heaping teaspoon ginger
¾ teaspoon ground cloves
½ teaspoon nutmeg
Pinch salt
¾ cup golden raisins

Preheat oven to 350 degrees. Grease a 9x13 inch glass pan. For the BASE DOUGH: Cream butter and sugar in a large bowl of an electric mixer until fluffy, about 5 minutes. Gradually, add flour, oats, baking soda and salt and mix just until a dough forms. Stir in coconut and nuts. Press 2/3 of dough evenly into the bottom and slightly up the sides of prepared pan and bake in preheated oven for 10 minutes, cool slightly. Reserve extra dough. Meanwhile, make the MOLASSES FILLING: Cream the oil, sugar, molasses and vanilla until thick and consistent throughout. Add flour, baking soda, spices and salt and mix well then stir in raisins. Pour into baked crust and spread evenly. Crumble remaining base dough evenly over the top, then return pan to the oven and bake for 30-35 minutes until just set (it will look “soft”). Cool completely on a wire rack and cut into 24 2” squares or as many bars as you like.