Sour Cream Raisin Bars

Introduction

These Sour Cream Raisin Bars are a beloved old-fashioned treat, combining a sweet-tart raisin filling with a rich, buttery oat crust and crumble topping. You’ll love the contrast of the creamy, spiced custard against the hearty, chewy base. It’s a comforting dessert bar that feels both nostalgic and perfectly satisfying.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 57 minutes

Total Time: 1 hour 12 minutes

Servings: 12 bars

Ingredients

• 2 cups thompson raisins
• 1 ¾ cup rolled oats
• 1 ¾ cup all-purpose flour
• 1 cup salted butter (melted)
• 1 cup light brown sugar
• 1 tsp baking soda
• 1 ½ cup sour cream
• 1 cup granulated sugar
• 3 egg yolks (beaten)
• 2 ½ tsp cornstarch
• 1 tsp vanilla powder (use half this amount if you prefer less rich vanilla flavor)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
2. Make the crust and topping: In a large bowl, combine the rolled oats, all-purpose flour, melted salted butter, light brown sugar, and baking soda. Mix until it forms a crumbly dough.
3. Press about two-thirds of this oat mixture firmly and evenly into the bottom of the prepared pan. Set the remaining mixture aside for the topping.
4. Bake the crust for 10 minutes. Remove from oven and let it cool slightly.
5. While the crust bakes, make the filling: In a medium saucepan, combine the thompson raisins, sour cream, granulated sugar, beaten egg yolks, and cornstarch.
6. Remove the filling from heat and stir in the vanilla powder (use half this amount if you prefer less rich vanilla flavor).
7. Pour the hot raisin filling evenly over the pre-baked crust.
8. Sprinkle the reserved oat crumble mixture evenly over the top of the filling.
9. Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbly.
10. Let the bars cool completely in the pan on a wire rack (at least 2 hours) before slicing into squares.

Variations

• Individual Servings: Press the crust mixture into muffin tin cups, par-bake, add filling and topping, and bake for a shorter time for portable raisin bar cups.
• Nutty Crunch: Toast the reserved oat crumble topping in a dry skillet before sprinkling it over the filling for a deeper, nuttier flavor.
• Spiced Filling: Add a dash of cinnamon, nutmeg, or allspice to the raisin filling while it cooks on the stovetop.
• Glaze Drizzle: After the bars are completely cool, drizzle a simple powdered sugar and milk glaze over the top for extra sweetness and presentation.

Tips for Success

• Constant stirring is key when cooking the raisin filling on the stovetop to prevent the eggs from curdling and to ensure a smooth, thick consistency.
• Let the bars cool completely before cutting. This allows the filling to set fully, resulting in clean, neat squares.
• For easier slicing, use a sharp knife cleaned between each cut.
• If your raisins seem very dry, you can plump them by soaking in hot water for 10 minutes before making the filling; be sure to drain them thoroughly.

Storage & Reheating

Store cooled bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individually wrapped bars for up to 3 months. To reheat, warm individual bars in the microwave for 15-20 seconds or in a 300°F oven until just warm.

FAQ

Can I use quick oats instead of rolled oats?

Yes, quick oats can be substituted for rolled oats, though the texture of the crust and topping will be slightly less chewy and more uniform.

Why do I use only egg yolks?

The egg yolks provide richness, a golden color, and thickening power to the filling without the potential for a “eggy” flavor that whites might impart.

My filling seems runny. What happened?

The filling will continue to thicken as it cools. Ensure you cooked it long enough on the stovetop and let the baked bars cool completely before judging the set.

Can I use unsalted butter?

Yes, you can use unsalted butter. Consider adding a pinch (about ¼ tsp) of salt to the dry crust ingredients to balance the sweetness.

What’s the best way to melt the butter?

Melt it gently in a saucepan over low heat or in short bursts in the microwave. Let it cool slightly before mixing it into the dry ingredients.

Can I make these bars ahead of time?

Absolutely. These bars taste even better the next day as the flavors meld. Bake, cool completely, store covered in the fridge, and slice before serving.