This old-fashioned favorite starts with an oatmeal crust followed by a cooked sour cream and raisin filling that ends with buttery crumbs gracing the top. Three-layers of irresistible decadence.
The raisin-spotted filling is a cross between a custard and a cheesecake. Usually I skip the step of soaking my raisins to “plump” them up. Biggest mistake. Ever. Soaking them in hot water beforehand transforms them into something super special. And very un-raisin like. They become milder in flavor with a softer texture like little berries. Totally delicious.
Speaking of raisins have you noticed them getting a bad rap lately? Or is it just me?
Even though this is triple layered there are only two components to make because the crust ‘dough’ is split in half and serves as the topping too. The bars go in the oven three times: first to cook the crust then to cook the crust with the filling then one last time with the crumbs on top to bring it all together. Three times a charm.
At first glance, this recipe didn’t look very promising. My expectations were low. When I’m wrong I admit it. I was wrong. I’m excited now over the possibilities and can’t wait to make them with cranberries, cherries or figs for a seasonal treat… and wonder how chocolate chips would work out. Reasons enough to make them and eat them again and again because. . .
I heart sour cream raisin oatmeal bars!
These unassuming bars become unforgettable after only one or two bites.
Just long enough to reel you in hook, line and sinker. Resistance is futile.