Raisin Sour Cream Bars Recipe - Allrecipes.com
Raisin Sour Cream Bars Recipe

Raisin Sour Cream Bars

Recipe by  

"Very moist, filled bars."

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Ingredients Edit and Save

Original recipe makes 30 bars Change Servings
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Directions

  1. Preheat oven to 350 degrees F. Grease and flour 9 x 13 inch pan.
  2. Cook first six ingredients over low heat until well blended. Set aside to cool.
  3. In a separate bowl, mix together brown sugar, oatmeal, baking soda, butter, flour and salt until crumbly. Press half of mixture into pan.
  4. Pour cooked mixture over crust and crumble the other half of crust over the top.
  5. Bake for 20 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Feb 05, 2006

These were teriffic tasting. I tried very hard to make them a little healthier and lower calorie. I made the following substitutions with great success: 3/4 c. spleda for the 1 c. of white sugar, EggBeaters for the eggs, low fat sour cream, reduced from 16 tablespoons of butter to 14 and used half real butter & half light butter. Even then, when you cut them into 24 squares (which I think is a better serving size than 30 squares), they are still pretty high calorie. Next time I'll probably cut the crust/crumble mix down by a 1/4 and use less crumble on top. I did say next time, because these are so tasty I will have to make them again.

 
Most Helpful Critical Review
Sep 12, 2005

As another reviewer said, its a little sweet; next time I will cut both sugars to 3/4 and the flour to 1 1/4. I did add extra cinnamon to the filling, it wasn't enough so next time I'll add some to the crust. Mine also took a lot longer than 20 min, more like 30+.

 

68 Ratings

Sep 23, 2003

Wow! What more can I say? I loved this and my family raved about it. It's not too sweet and the 'crumble' was just right. I'm going to try this using a date filling in the next one. Refrigerate it before cutting and you will get nice clean squares. I have added this to my 'Mom's Recipe Book' and it will be passed on to my daughters and daughter in law's. Thanks for sharing.

 
Mar 14, 2006

Fabulous...stupendous! My family loved this dessert. I used dried cranberries instead of raisins because we don't like raisins, but this dish was to die for. Bravo to the chef.

 
Jan 11, 2010

Delish! And Easy! I found this recipe in an attempt to use up some sour cream and raisins I had on hand, and I'm not disappointed. As other reviewers suggested, I cut down to just 3/4 cup of sugar and 1 1/2 cup of flour to cut "too much" sweetness. I also added an extra sprinkle or 2 of cinnamon to both the filling and the crust. Will definitely make again! Bon Appetit!

 
Dec 11, 2006

These were excellent! I thought the recipe was a bit unclear as to how long the raisin/egg mixture was supposed to cook, and didn't see how a mere 20 minutes would be long enough to cook the eggs, so I cooked it slowly over medium heat until it was thickened. I then had to carefully smooth it over the crumb crust (being careful not to dislodge the crumbs int he process). I baked it for the usual time. I'll definitely be making these again because my family was upset there weren't any leftovers from the church function I took them to!

 
Feb 16, 2010

Everyone asks for the recipe--it's good for using up raisins that are "less than moist."

 
Apr 29, 2006

As I am typing this, I just finished eating a bar of my 2nd batch. Yes, 2nd. I made my first batch yesterday and it was marvelous. Today, I made my 2nd batch using all healthy ingredients just to see if there is a difference. I used whole wheat flour, egg substitute, fat-free sour cream, light margerine and Splenda. And guess what?? It is still marvelous. Now I can enjoy these bars without all the guilt! Thanks for the recipe.

 

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Nutrition

  • Calories
  • 216 kcal
  • 11%
  • Carbohydrates
  • 31.5 g
  • 10%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 9.5 g
  • 15%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 141 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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