Sour Cream Raisin Bars
- 2 cups raisins
- 1 cup packed dark brown sugar
- 1 cup (2 sticks) butter or margarine, softened
- 13⁄4 cups old- fashioned oats
- 13⁄4 cups all- purpose fl our
- 1 teaspoon baking soda
- 3 egg yolks
- 1 cup granulated sugar
- 11⁄2 cups sour cream
- 21⁄2 tablespoons cornstarch
- 1⁄2 teaspoon ground cinnamon, optional
- 1 teaspoon vanilla extract
Instructions:
When I serve cookies at church, everyone asks for Sour Cream Raisin Bars.
- Preheat the oven to 350°F. Grease a 13 × 9- inch glass baking dish.
- Combine the raisins and 11⁄2 cups water in a medium saucepan. Cook over medium heat for 10 minutes; drain well and set aside to cool.
- Combine the brown sugar, butter, oats, flour, and baking soda in a medium bowl; mix well using a spoon. Press half of the oat mixture (about 2 cups) into the bottom of the prepared pan to form a crust. Bake for 7 minutes until partially cooked and slightly set.
- Combine the egg yolks, granulated sugar, sour cream, cornstarch, and cinnamon, if desired, in a medium saucepan and stir until the cornstarch is dissolved. Cook over medium heat until the mixture thickens and resembles pudding, about 8 minutes. Remove from the heat; stir in the cooked raisins and vanilla.
- Pour into the crust and crumble the remaining oat mixture evenly over the top. Bake for 25 minutes, or until set. Cool completely on a wire rack before cutting.