Sour Cream Raisin Bars

03/19/2021 By Laura 28 Comments

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Inspired by my Grandma Clara’s famous and oh-so good Sour Cream Raisin Pie, these Sour Cream Raisin Bars have all that lovely sour cream custard filling flavor in a crisp press-in buttery crust and crumb-topped bar cookie! Absolutely Scrumptious!

8 sliced sour cream raisin bar cookies with 2 propped up to display layers of crust, raisin-filled custard and crumbly topping with toasted walnuts

Who doesn’t love a bar cookie? And when it has the filling of one of your favorite pies, it can’t be beat! Even though my Grandma’s Sour Cream Raisin Pie is already one of the simplest pies ever to make, these bars are great for families that love easy-to-make bar cookies, or those of us that want smaller portions for smaller hands that just don’t appreciate a slice of pie. Or, you know, for the “cake people”, who don’t know what they’re missing😉.

And, who doesn’t love an Heirloom Recipe, one made with the simplest of ingredients, prepared with equal simplicity, that create such amazing flavors? These are comfort treats at their finest.

Sliced sour cream raisin bar cookies with 2 propped up to display layers of crust, raisin-filled custard and crumbly topping with toasted walnuts

If you’ve ever tried my Grandma’s Sour Cream Raisin Pie, then you know why these bars are so delicious, but if not, they may encourage you to try it! (Or check out my post and learn more about my history with this pie!)

These Sour Cream Bar Cookies start with a shortbread-like crust mix that doubles as the crumble over the top. You’ll par-bake the bottom crust to ensure it is crispy, and serves as a nice bed for the creamy custard filling. Then stir together that sour cream and raisin custard mixture and pour it all over the warm crust. Finally, top with the tender crumb topping. And, toss some walnut pieces over the top for some crunch, and bake!

Once completely cooled, you can serve or refrigerate – they do taste even better when chilled! They will keep in the fridge for 3-4 days, assuming they last that long.

Sour cream raisin bars with layers of crisp shortbread like crust, sour cream raisin custard filling and crumb topping with toasted walnuts

So, I’m curious, do you have any favorite heirloom recipes that you’ve updated or maybe presented to your family in a form they hadn’t seen before? Let me know!

Enjoy!

Looking for other bar cookie recipes? Don’t miss these:

Awesome Tart Cherry Cheesecake Crumb Bars

Dark Chocolate and Orange Marmalade Oat Bars

Sweet’n’Salty Chocolate Peanut Pie Bars

Salted Caramel Apple Pie Bars

Easy S’mores Bars

Want to Save Sour Cream Bars Recipe for later? Pin it!

My Grandma's Sour Cream Raisin Pie - turned into Shortbread-crusted and topped Bar Cookies! So easy, so delish!

How to make Sour Cream Raisin Pie Bars

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Some things you may need:

8×8 Baking Pan – you know I love a USA Pan! Non-stick, easy clean, super-sturdy!

Kitchen Scale – I always use a kitchen scale when baking because it’s so easy to measure the ingredients precisely without measuring cups! I’ve had This Scale for years and love it!

Mixing Bowls – You can’t beat these OXO Bowls!

Sour Cream Raisin Pie Bars Recipe steps:

Such a simple recipe!

Start by pouring some boiling water over your raisins. Let them set in the water for 10 minutes or so, and then drain. Also melt your butter. Then, you’ll make the dough for the crust and crumble. Just whisk together your flour, sugar, baking powder and salt. Pour in the melted butter and mix to form a dough.

Pat 2/3 of that dough into the prepared baking pan and par-bake for 7-8 minutes, until it’s just set and light golden. Save the remaining dough for the crumble on top.

sour cream raisin pie bars Recipe process — Whisk Flour, Sugar, Salt, Baking Powder

Process of making sour cream raisin bars, making the crumb/crust dough — Whisk Flour, Sugar, Salt, Baking Powder

Once the bottom crust is par-baked, mix together all of the filling ingredients at once – sour cream, raisins, sugar, egg yolks, a Tablespoon of flour, salt and vanilla. Pour that mixture over the still warm par-baked crust. Then top with the remaining crust/crumble dough. Finish by sprinkling some chopped walnuts over – they will get nice and toasty!

Lower your oven temperature a bit and bake until crumb topping is lightly golden. The walnuts will be a little darker than when you sprinkled them on, but should not be burned. One of the best signals that baked goods are close to being done is by the marvelous aroma! When you first smell bar cookies, it’s likely to be fully baked in the next 5 or so minutes. Also, the edges of the bar will look like they are just getting ready to separat from the sides of the pan. Remove from the oven. Cool completely, then slice.

It’s best to store uneaten Sour Cream Bars in the fridge. They taste best when cold, too! I hope you enjoy this recipe like I do!

Filling ingredients Sour cream Raisin bars — Filling Ingredients

Filling completely covers baked bottom crust — Filling Ingredients

Some substitutions you can try:

For All-Purpose Flour: I like to bake with whole grains when I can. In this type of recipe I often substitute Whole Wheat Pastry Flour for half of the All Purpose flour, since they have the same weight 120g/cup.

For the Raisins: Any dried fruit will work. You could substitute dried Bing Cherries, tart cherries, or cranberries. Just be sure to stew them in boiling water beforehand. This will help them retain their plumpness during the bake.

For the Walnuts: Feel free to omit walnuts, or substitute pecans or almonds. Just be sure to watch to prevent burning in the oven. It’s nice to have that toasty crunch on top!