Be the first to These are like oatmeal raisin cookies, but in a bar form. The bar cookies are rich, moist, and easy to make. This version is adapted from a traditional recipe.
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
- 2 cups dark or golden raisins
- 1-3/4 cups rolled oats
- 1-3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup packed dark brown sugar
- 1 teaspoon cinnamon
- 1/2 pound (2 sticks) unsalted butter, softened
- .
- 3 egg yolks
- 1-1/2 cups sour cream
- 1 cup granulated sugar
- 2-1/2 Tablespoons cornstarch
- 1 teaspoon vanilla extract
Preparation:
Preheat oven to 350 degrees F.
Cover raisins with hot water and let soak until plump, 5 to 10 minutes. Drain and set aside.
Stir together oats, flour, baking soda, brown sugar, cinnamon, and butter in a large bowl. Pat half of this crumb mixture into the bottom of a 9 by 13-inch baking pan. Bake the crust for 7 minutes, then remove from the oven.
Meanwhile, whisk together the egg yolks, sour cream, granulated sugar, and cornstarch in a saucepan over medium heat. Continue whisking until the mixture thickens, about 10 minutes. Remove from the heat, and stir in the vanilla and the raisins.
Pour the filling over the partially baked crust. Sprinkle the remaining oats-brown sugar crumb mixture on top of the filling. Bake for 30 minutes, or until the top has browned. Let cool for 10 to 15 minutes, then cut into bars and serve.
Yield: 24 bars
Note: These are extremely rich so you may wish to cut the bars smaller.
Cover raisins with hot water and let soak until plump, 5 to 10 minutes. Drain and set aside.
Stir together oats, flour, baking soda, brown sugar, cinnamon, and butter in a large bowl. Pat half of this crumb mixture into the bottom of a 9 by 13-inch baking pan. Bake the crust for 7 minutes, then remove from the oven.
Meanwhile, whisk together the egg yolks, sour cream, granulated sugar, and cornstarch in a saucepan over medium heat. Continue whisking until the mixture thickens, about 10 minutes. Remove from the heat, and stir in the vanilla and the raisins.
Pour the filling over the partially baked crust. Sprinkle the remaining oats-brown sugar crumb mixture on top of the filling. Bake for 30 minutes, or until the top has browned. Let cool for 10 to 15 minutes, then cut into bars and serve.
Yield: 24 bars
Note: These are extremely rich so you may wish to cut the bars smaller.
