Reviewed: Feb. 19, 2012

Yummy! Great way to use up a large amount of raisins or leftover sour cream. I only had one cup of sour cream and it still worked great. The directions don't really tell you what to do with the filling but you need to cook over medium heat for about 10 min, stirring constantly so as not to scramble the eggs. When it's thick, remove from heat. Also, to make it easier to cut and serve, it's best to use about 2/3 of the crumbs on the bottom and the remaining 1/3 over the top. Yummy, old-fashioned recipe that is still good today.

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Reviewer:

penny p.

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Seattle, Washington, USA

Reviewed: Apr. 20, 2010

Delicious. Recipe needed no changes. Love!!

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3 users found this review helpful

Reviewer:

ashleyandpets

Reviewed: Feb. 11, 2010

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

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5 users found this review helpful

Reviewer:

JG Bird

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

Reviewed: Jan. 9, 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!

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8 users found this review helpful

Reviewer:

Farrell100

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Reviewed: Dec. 16, 2009

I have never underestimated a recipe as much as I did this one...it was amazing! I was intrigued by the concept, so I knew I had to try to make it, but I never guessed it would actually be so yummy. My bars didn't come out in three distinct layers (they were more blended), but I thought they were perfect just the same. I'm going to give them out at Christmas gifts and I'm sure they'll be a huge hit; thanks for sharing this wonderful recipe!

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Reviewer:

Amy

Cooking Level: Intermediate

Reviewed: Dec. 16, 2009

I thought this was a great recipe, although a little too sweet for us. I halved the recipe (8x8 pan), using two eggs in the filling. Instead of softening the butter, I just put the flour, brown sugar & butter in a food processor, mixed until combined, then added the soda, salt & oats. Came out great. I would reduce the amount of sugar next time, as my family doesn't like overly sweet desserts.

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Reviewer:

Deb C

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Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: Nov. 24, 2009

This is a great alternative to oatmeal raisin cookies. Plus they stay moist and delicious!

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Reviewer:

Doris Cheung

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Longmont, Colorado, USA

Reviewed: Aug. 28, 2009

I used 6 packa ges of single serve instant oatmeal with maple flavor and omitted the salt( after discovering that the oatmeal box was empty). I baked it for 30 minutes. Great results.

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