#98 Sour Cream And Raisin Bars

# 98 Sour Cream and Raisin Bars

I substituted white chocolate chips for 1/2 of the raisins--I then added them after boiling the sour cream mixture so they didn't melt completely. Also I would increase the butter to 1 1/4 cup next time, the crust seemed a bit dry in areas. My husband could not wait for them to cool, he ate them hot and bubbly so I never ended up refrigerating them, they harden while sitting on counter.

1 3/4 cup quick cooking rolled oats
1 3/4 cup all purpose flour
1 cup packed brown sugar
1 teaspoon baking soda
1 cup butter melted
4 egg yolks
2 cups dairy sour cream (I used fat free)
1 1/2 cups granulated sugar
3 Tablespoons cornstarch

Preheat oven to 350 degrees. Line a 13X9X2 pan with foil extending foil over edges of pan, set aside. In a bowl combine oats, flour, brown sugar, and baking soda. Add melted butter and mix till well combined. Press 3 cups of oat mixture evenly into pan. Bake 15-20 minutes or till set and lightly browned. Cool pan on wire rack.

Meanwhile in a medium saucepan combine egg yolks, sour cream, raisins (add chocolate chips after boiling if you chose to use them), granulated sugar and cornstarch. Cook and stir over medium heat until becomes thick and bubbling. Pour mixture onto crust and crumble remaining mixture over top.

Bake for 15-20 minutes more until filling is set and top is lightly browned. Cool in pan on wire rack, Cover and chill for atleast 2 hours. Using edges of foil lift cookies out of pan Cut into bars. Makes 24 bars.