Plenty Sweet Life

Grandma's Recipes One By One!

Raisin Caramel Bars with Caramel Frosting

on February 3, 2014

This recipe for Raisin Caramel Bars seemes a bit old fashioned.

Who makes anything with raisins anymore?

It might have been a recipe from around the time that this picture was taken.

Gma Johnson, Goldie, Lajla, Ardis, MJ

These are the women in grandma’s family – her mother and sisters.

Grandma’s the taller one on the right.

She told so many stories of her growing up years.

Growing up on a farm, they had a lot of chores to do.

I remember that one of her least favorite chores was picking bugs off of the potato plants in the garden.

They carried a can of kerosene to put the bugs in.

Then they would come inside for 3:00 coffee and a snack.

Raisin Caramel Bars

Note that this recipe has the “Good” connotation.

I know I’ve said this a lot, but this may be my favorite recipe so far.

I also hate it when people overuse the word “amazing”, but that was the first word that came to mind when tasting these bars – amazing.

Here is the recipe as I made it:

Raisin Caramel Bars

Boil for 10 minutes:

1 cup raisins

2 cups water


1/2 cup butter

Cool and add:

1 cup white sugar

1 3/4 cup all purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

Bake at 350 degrees for 35-40 minutes.

Frost with a caramel frosting.

This recipe for Caramel Frosting was another one that was in Grandma’s recipe file.

Caramel Frosting

Caramel Frosting 2

This recipe also has the “Good” connotation.

I think they both could have had the “Very Good” connotation.

That’s just my personal opinion. Ha.

Caramel Frosting

Melt 1/2 cup butter in a large pan.

Blend in 1 cup firmly packed brown sugar and 1/4 teaspoon salt and cook on low heat for about 2 minutes, stirring constantly.

Add 1/4 cup milk and continue stirring until mixture comes to a boil.

Remove from heat and gradually blend in 2 1/2 cups sifted powdered sugar.

Add 1/2 teaspoon vanilla and mix well.

Thin with a small amount of cream if necessary.

Frosts an 8″ or 9″ layer cake.


This is the batter before and after baking.

These bars smell heavenly when baking – just a warning!


You could almost use this frosting as a fudge – it’s that good.


The frosting really takes these bars to a different level.


Another recipe just right for 3:00 coffee.


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