Raisin Bars are a fried donut made with Danish Dough. When fried they are held submerged in a commercial donut fryer. If they aren't held down with another screen they'd puff up and roll over so that only one side would fry and you wouldn't be able to flip them. Danish Dough is a sweet dough laminated (repeat folds) with butter.

Because it is nearly impossible to fry these in a home kitchen I recommend you look for a Danish Ring recipe with cinnamon and raisins inside drizzled with white icing. That's basically the same thing but baked, not fried. Brush the top with butter before proofing.

Baker to Baker
The steps to make these are complicated but let me give you a brief overview in case it's any help. This is how I did it in bulk. It gives you a basic idea. I'm available to other bakers to answer questions.

• Mix your Sweet Dough to a soft wet mix (don't give it a first proof yet, you can do that for other pastries like crumb buns, etc.) and right away scale 16 pounds on a floured full sheet pan, dust with plenty of four and press it flat, then it goes in the freezer for several hours to rest and chill.
• Remove from the freezer before frozen but stiff enough to roll and it goes on a reversible sheeter and rolled down to about 2 feet by 4 feet, 3 pounds of butter go on 2/3rds of that then folded over, dry side in from the right partway then butter side over top left to right so now it's back to the size of the pan again.
• Turn the dough in the sheeter and make a "book fold" to the size of the sheet pan. Roll on the pan so it fills the whole pan. At this point, the dough is pretty tight from the machine.
• The pan goes back in the freezer for a couple of hours then sheeted out 2 feet by 5.5 feet. It then gets bookfolded back to the size of the pan. The pan goes back in the freezer overnight covered in plastic. Note that the number of folds depends on your shop and how many folds you do to make scratch Danish Dough.
• The next day place the pan in the fridge to defrost, cut it in half and sheet it down to the height of about a pencil thickness. It gets egg washed, one half gets raisins with cinnamon on top then the other side is folded over. It's now the size of the pan again.
• Back in the freezer to rest and chill then sheeted down to around 1/4 inch. It gets cut into rectangles, placed on a frying screen to proof double then submerge fried (held under the surface with another screen-like contraption)
• About 30 seconds after being fried it gets dipped in donut glaze and the screen is tilted so the glaze runs off back onto a drip tray. This works best if the screen is propped up on the side of the icing bowl. While the glaze is dripping off you are placing the next screen in the fryer. While that is being fried you have enough time to move the previously fried screen to your bench and move the dipped donuts to another pan and repeat the whole process, dipping while frying, etc. (see image above)

This same dough (after the sheeter) can be cut into 1 lb. strips to make a Danish ring. That gets laid on its side, sliced down the center, and opened up lengthwise, egg wash, cinnamon,  closed, twisted and put in a round pan, misted with water, and allowed to proof.

Sweet dough recipes are easy to find on the internet. Repeat folds with butter/fat turns it into a Danish Dough.