2 Reviews

A great tasting bar for the raisin lover. The sour cream/raisin filling is just the right consistency to make these bars truly moist. I did my crust mixture in the food processor to speed things up a bit and also b/c my butter was not room temp. It might be important to note that after sprinkiling the crumb mix over top of the filling mix to press down a bit. Otherwise the topping tends to be crumbly. Delicious w/a cuppa. Made for PRMR>

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CoffeeB July 02, 2010

This recipe is less work then it looks like. You'll not be sorry if you give it a try. It reminds you of a sour cream raisin pie, just not as sweet. It was really warm in my kitchen yesterday, so my oatmeal mixture came out almost like a dough. So I'd cut cold butter into the dry ingredients next time. I baked this in a Pamper Chef stone pan. I will need to adjust temp and time for baking the crust next time. I think I may try 375 degrees for 10 mins, then drop temp to 350 for 8-10 minutes. If you use a regular pan you'll have no problems. You do want to make sure the center is just set before you continue. The pudding part of this recipe is wonderful with that addition of the cinnamon. I will make this again but following the temp adjustments I need to make for my stone pan. Since you boil the raisins, this is a great way to use up a bag of older raisins. Mike, thank you for sharing this recipe. Made for Please Review My Recipe: from 20 Apr 2011

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Charlotte J June 09, 2011
Sour Cream Raisin Bars