Reviewed: Oct. 6, 2008

YummmO ~ I can't say enough about this recipe. I added a drizzle of cream cheese frosting that went sooooo well with the sourcream raisin center. They should be called invisible bars, cos they disappear like magic! I agree with some of the other users that it is a bit too sweet & cutting back the sugar by a third helped a lot. Next time i think I'll reduce it by half, just for my own taste. They froze beautifully and were just as yummy. I'm thinking date bars would be great with this recipe, but any filling would work well.

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lilybean


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Reviewed: Sep. 7, 2008

Excellent like a sour cream raisin pie with oatmeal.

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Will

	Cooking Level: Expert
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Reviewed: Jun. 26, 2008

I had too much sour cream around and was looking for a recipe that used a good bit. I found this one and was only vaguely optimistic that it would be good but it it WONDERFUL just as it is but definitely increase bake time to 30 minutes.

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BATLOVER


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Reviewed: Apr. 10, 2008

YUMMMMMY! I followed this recipe to the letter however I made a personal substitution: I used Craisins (dried cranberries) instead of raisins. Just my personal preference. These were so amazing. I also let them cook about 30 mins instead of 20 mins so the topping was a bit more crispy. I have passed this recipe on to all my friends - we're hooked!

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NERDLAND

	Cooking Level: Expert Home Town: Marlboro, New Jersey, USA
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Reviewed: Apr. 7, 2008

I thought this recipe was very good, but I don't know if I understood it or not. I cooked them over low heat until they were hot, but I don't know if I cooked it long enough. I would like to know if I would have to use a candy themometer or if I am just not understanding the recipe. I cooked them for about 30 minutes, but I'm not sure the texture was right.

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farmerswife


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Reviewed: Mar. 21, 2008

I baked these for my father because he likes Raisin Sour Cream Pie. When he tasted them he said "these taste just like Raisin Sour Cream Pie." I did cook the filling until it thickened and reached the boiling point before spreading on the crust and baking.

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gapch1026

	Cooking Level: Expert
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Reviewed: Feb. 15, 2008

I was a little concerned that they were so mushy. However, everyone just raved about how good they were. They were a big hit at my office. Some said it was their new favorite. I agree that the cooking time for this should be 30 minutes.

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Jaime W

	Cooking Level: Intermediate
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Reviewed: Jan. 29, 2008

Tasty. Maybe a little cinnamon or nutmeg to the crust would give it a little more oomph. :)

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IDAHOGIRL50

	Cooking Level: Intermediate Home Town: Boise, Idaho, USA Living In: Eagle, Idaho, USA
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Reviewed: Jan. 19, 2008

20 minutes, 30 minutes, heck, just cut to the chase and eat the dough. Either way, it's going to taste like sugar, butter, raisins and cinnamon. Don't bother with this recipe. If you want an oatmeal cookie, make an oatmeal cookie.

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Kirk


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Reviewed: Aug. 28, 2007

My husband's grandmother is infamous for her sourcream raisin bars. I used this recipe hoping to imitate her bars, but I was rather disappointed. I'll keep looking....

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Kelly

	Cooking Level: Expert Home Town: Toledo, Ohio, USA Living In: Van Nuys, California, USA
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Reviewed: Aug. 21, 2007

So easy to make and delicious too.

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joanna


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Reviewed: Jul. 18, 2007

I felt as though i should have cooked the raisin-sour cream mixture longer so that it would set better, but the flavour was amazing. I added some rum to the filling and it was excellent

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Kayla55

	Living In: Saskatoon, Saskatchewan, Canada
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Reviewed: Mar. 19, 2007

Baked it on my daughter's birthday, my family loved it!

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myzty

	Cooking Level: Intermediate Living In: Milpitas, California, USA
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Reviewed: 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!

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fleetermouse


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Reviewed: Nov. 7, 2006

this was ok, nothing too special. i cooked it for 30minutes and it was very wobbly when it came out of the oven. if you let it sit in the fridge it firms up nicely.

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terka

	Cooking Level: Intermediate Home Town: Calgary, Alberta, Canada Living In: Edmonton, Alberta, Canada
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Reviewed: Aug. 14, 2006

These are pretty good. Would be just fine served as a dessert. The baking dish I used was smaller than 9"x13". I think 9"x13" is too big; the layers would be so thin. As far as the cooking time, 20 minutes was enough for me because I didn't eat any right away. After chilling it in the fridge, it was sturdy enough.

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VERMICIOUS


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Reviewed: Aug. 7, 2006

I just made these and they are wonderful. The only thing I changed was that I cooked them 30 minutes instead of 20. They just are too mushy and almost raw-like with the 20 mins. 30 was perfect. They are great! Filling too.

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TMSTRONG98

	Cooking Level: Intermediate Living In: Enfield, Connecticut, USA
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Reviewed: Jul. 5, 2006

My husband loves sour cream ra

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