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Sour Cream Raisin Bars

Recipe photo of sliced sour cream raisin bar cookies with layers of crust, raisin-filled custard and crumbly topping with toasted walnuts
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★★★★★

4.9 from 9 reviews

Based on my Grandma’s Sour Cream Raisin Pie recipe, these bars are a hand-held, on the go version! Delightfully crumbly butter crust with toasted walnuts holds a gorgeous sour cream custard with plump juicy raisins! An heirloom recipe never tasted so delicious!

  • Author: Laura

Ingredients

Scale

For the Crust:

  • 1/2 cup (114g) Unsalted Butter, melted
  • 1 1/2 cups (180g) All-Purpose or Whole Wheat Pastry Flour (I used half of each)
  • 1/2 cup (99g) Granulated Sugar
  • 1/2 tsp Baking Powder
  • 1/2 tsp Kosher Salt
  • 1/3 cup Walnut Halves, chopped, or Walnut pieces

For the Filling:

  • 1 cup (160g) Raisins, stewed 10 minutes in boiling water, then drained
  • 1 cup (240g) Sour Cream (I used full-fat)
  • 3/4 cup (150g) Granulated Sugar
  • 2 Lg Egg Yolks
  • 1 Tbsp (8g) All Purpose Flour
  • 1/2 tsp, heaping, Kosher Salt
  • 1 tsp Natural Vanilla Extract

Instructions

Make the Crust:

  1. Preheat oven to 375F (Conventional Oven) or 350F for Convection/Fan. Spray and/or parchment-line an 8×8 Baking Pan. 
  2. Pour boiling water over the raisins, leaving them to stew for about 10 minutes while you make the crust.
  3. In a Medium Bowl, whisk together the Flour, Sugar, Baking Powder, and Salt. Add the melted butter and stir to form a firm-ish dough.
  4. Using about 2/3 of the dough, press into the prepared pan in a single layer. Reserve the rest of the dough to use as a crumble for the top.
  5. Place pan with bottom crust in preheated oven for 7-8 minutes. Remove to cool slightly while you prepare the filling.
  6. After removing the crust from the oven, reduce oven heat to 350F (Conventional) or 335F (Convection/Fan).

Make the Filling and Compose the Bars:

  1. In a separate bowl, stir together the sour cream, DRAINED stewed raisins, sugar, egg yolks, flour, salt, and vanilla.
  2. Pour sour cream-raisin mixture over the warm crust, trying to evenly distribute the raisins.
  3. Scatter pieces of the remaining 1/3 of the dough for the crust over the filling. Top with the chopped walnuts.
  4. Bake bars for 35-40 minutes until the crust pieces are light golden brown.
  5. Remove from oven and cool completely before slicing and serving.
  6. Store cooled bars, and leftover bars, completely covered, in the refrigerator. They should stay fresh for 3-5 days.

Nutrition

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Find it online: https://hummingbirdthyme.com/sour-cream-raisin-bars/

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