Servings: 32 bars

1 cup backed brown sugar 1 cup backed brown sugar
⅓ cup butter or margarine, softened ⅓ cup butter or margarine, softened
1 egg 1 egg
1½ cups Gold Medal all-purpose flour 1½ cups Gold Medal all-purpose flour
½ cup water ½ cup water
1 tablespoon instant espresso coffee (dry) 1 tablespoon instant espresso coffee (dry)
1 teaspoon baking powder 1 teaspoon baking powder
½ teaspoon ground cinnamon ½ teaspoon ground cinnamon
¼ teaspoon salt ¼ teaspoon salt
¼ teaspoon baking soda ¼ teaspoon baking soda
½ cup raisins ½ cup raisins
¼ cup chopped nuts ¼ cup chopped nuts
Cinnamon Espresso Glaze (separate recipe) Cinnamon Espresso Glaze (separate recipe)

Heat oven to 350. Grease and flour rectangular pan, 13x9x2 inches. Beat brown sugar, butter and egg in large bowl with electric mixer on medium speed until blended, or mix with spoon. Stir in remaining ingredients except raisins, nuts, and Cinnamon Espresso Glaze. Stir in raisins and nuts. Spread batter in pan.
Bake 20 to 22 minutes or until top springs back when touched in center. Drizzle with Cinnamon Espresso Glaze while warm. Let cool. For bars, cut into 8 rows by 4 rows

Carbs: 17g  Carbs: 17g