Originally, the recipe was made in a 8X8 pan, I've since quadrupled the recipe for a 12X18 pan. This is a Wilton pan, it is deeper than a sheet pan of the same dimension. Don't use a sheet pan for this recipe as it will overflow and make a horrible mess in the oven. I had made the Barefoot Contessa pecan bars using a sheet pan and created a burning stench in the house like you wouldn't believe. Until recently, I baked for 6 people so I tend to search out large-volume recipes and own a lot of "big" pans. (my oldest just moved away to start college). It's possible that I may be down-scaling some of my recipes in the future.
|In the words of Pioneer Woman - the cast of characters|
In a very large bowl or stock-pot, mix the following dry ingredients with a wooden spoon:
4 coups flour-some combination of white, wheat, buckwheat (I did 2 cups of white and 2 of buckwheat)
2 cups of brown sugar (I reduced the amount of sugar this time to 1.5 cups)
2 cups white sugar (again, reduced to 1.5 because of the added raisen puree)
2 tsp of baking soda
2 tsp of baking soda
2 tsp of salt
2 tsp of cinnamon
In a small bowl melt 1 pound/4 sticks of butter and let cool. When cool, stir in 4 eggs, 4 tsp of vanilla extract. I also added in a cup or raisens that were microwaved for a minute in water, drained, then pureed in a food processor. This adds a bit of sugar and extra color without the texture, which some of my kids don't appreciate.
Mix-ins: 8 cups of some combination of oats, raisnes, shredded coconut, chocolate chips, nuts, dried fruit. The bulk of the mix-ins should be oats about 5-6 cups.
|Mix ins - oats, coconut, pecans|
Stir the eggs, raisen puree, and vanilla into the cooled butter. Slowly add the wet mixture to the dry flour mixture, just until combined. Then stir in the mix-ins. Pour into a prepared 12X18 pan
|Ready for the oven|
I like to use parchment paper for this recipe. After it's baked and cooled, it's easy to simply slide the huge cookie out of the pan and onto a cutting board.
For presentation, I slice off the sides and keep them separetly and serve them as "bones". The rest is cut into serving sized squares, a number of which are placed in a plastic container and frozen until needed.
Technically, an 8X8 baking pan yields 18 servings. I like to be a bit more generous so I would slice into 9 servings which means that a quadruple pan would make about 40 large servings. But this is very flexible, depending on your needs and how sharp your knive it.