If you’ve never tried them, sour cream raisin bars are a delightful hybrid of a date square and a butter tart. They’re moist, buttery, and feature a creamy raisin filling that elevates every bite.
The creamy raisin layer is the star: just sweet enough and wonderfully lush against the buttery oat crumb base. The contrast of the slightly crunchy topping with the chewy raisin filling is irresistible.
These bars may not be the most ornate dessert, but flavor wins every time. They also freeze exceptionally well for up to three months, so you can bake once and enjoy them on demand.
Why You’ll Love These Sour Cream Raisin Bars
- Easy to prepare with simple ingredients.
- Family-friendly recipe suitable for helpers of all ages.
- Freezes well and keeps for days in the refrigerator.
- Balanced sweet and buttery flavors with a creamy filling.
Ingredients
- Thompson raisins
- Rolled oats
- All-purpose flour
- Salted butter (melted)
- Light brown sugar
- Baking soda
- Sour cream
- Granulated sugar
- Egg yolks (beaten)
- Cornstarch
- Vanilla extract
How to Make Sour Cream Raisin Bars
- Step One: Preheat the oven to 350°F (175°C).
- Step Two: Place the raisins in a bowl, cover with hot water and let soak 10 minutes. Drain and set aside.
- Step Three: In a large bowl combine melted butter, brown sugar, baking soda, rolled oats and flour. Stir until evenly mixed.
- Step Four: Press half of the oat mixture into a greased 9×13-inch baking pan and bake 7 minutes.
- Step Five: In a medium saucepan over medium-low heat whisk together egg yolks, cornstarch, granulated sugar and sour cream. Cook, stirring constantly, for 8–10 minutes until thickened.
- Step Six: Remove from heat, stir in the drained raisins and vanilla, then spread the mixture over the partially baked crust.
- Step Seven: Sprinkle the remaining oat mixture evenly over the raisin filling.
- Step Eight: Bake for 40 minutes more. Allow the bars to cool completely before cutting into squares.
Equipment Needed
- Mixing bowl
- 9×13-inch baking pan
- Measuring cups and spoons
- Saucepan
- Spatula or wooden spoon
What to Serve with Sour Cream Raisin Bars
- A cup of strong coffee or black tea to balance the sweetness.
- Vanilla ice cream or a dollop of whipped cream for extra indulgence.
- Warm custard for a comforting dessert pairing.
Recipe Tips and Tricks
- Always soak the raisins in hot water so they plump and blend into a creamy filling.
- Beat the egg yolks well before adding to the saucepan to ensure a smooth custard.
- Creaming the butter and sugar thoroughly for the oat mixture yields a better crumb texture.
- Let the bars cool completely before slicing to allow the filling to set and prevent leaking.
Variations and Substitutions
- Add a handful of chocolate chips to the oat topping for a chocolatey twist.
- Swap some raisins for dried cranberries for a brighter, festive flavor.
- Sprinkle chopped walnuts or pecans on top for extra crunch.
- Serve warm with custard or vanilla ice cream for a comforting dessert.
Storage Instructions
Store cooled bars in an airtight container in the refrigerator for 3–4 days. They taste great chilled or warmed briefly in the microwave.
Can I Freeze?
Yes. Freeze in airtight, freezer-safe containers or bags for up to three months. Thaw overnight in the refrigerator before serving.
More Bar Recipes
- No-Bake nougat bars
- Christmas chewy bars
- Magic cookie bars
- Mud hen bars
- Lemon bars
If you try this recipe, feel free to share your results on social media and save a copy for later.
Sour Cream Raisin 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 extract
Instructions
- Preheat oven to 350°F (175°C).
- Soak raisins in hot water for 10 minutes, then drain.
- Combine melted butter, brown sugar, baking soda, oats and flour. Press half into a greased 9×13-inch pan and bake 7 minutes.
- Whisk egg yolks, cornstarch, granulated sugar and sour cream in a saucepan over medium-low heat. Cook, stirring constantly, 8–10 minutes until thickened.
- Stir in raisins and vanilla, spread over crust, then top with remaining oat mixture.
- Bake 40 minutes. Cool completely before cutting into bars.
Nutrition
Serving: 1 bar — Calories: 520 kcal | Carbohydrates: 76 g | Protein: 6 g | Fat: 23 g | Saturated Fat: 13 g | Sugar: 48 g
The nutrition information is an estimate and should not replace professional advice.