Very moist, filled bars.

Advertisement

Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Grease and flour 9 x 13 inch pan.

    Advertisement
  • Cook first six ingredients over low heat until well blended. Set aside to cool.

  • In a separate bowl, mix together brown sugar, oatmeal, baking soda, butter, flour and salt until crumbly. Press half of mixture into pan.

  • Pour cooked mixture over crust and crumble the other half of crust over the top.

  • Bake for 20 minutes.

Nutrition Facts

216 calories; 9.5 g total fat; 40 mg cholesterol; 141 mg sodium. 31.5 g carbohydrates; 2.7 g protein; Full Nutrition

Reviews (72)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/05/2006
These were teriffic tasting. I tried very hard to make them a little healthier and lower calorie. I made the following substitutions with great success: 3/4 c. spleda for the 1 c. of white sugar EggBeaters for the eggs low fat sour cream reduced from 16 tablespoons of butter to 14 and used half real butter & half light butter. Even then when you cut them into 24 squares (which I think is a better serving size than 30 squares) they are still pretty high calorie. Next time I'll probably cut the crust/crumble mix down by a 1/4 and use less crumble on top. I did say next time because these are so tasty I will have to make them again. Read More
(26)

Most helpful critical review

Rating: 3 stars
09/12/2005
As another reviewer said, its a little sweet; next time I will cut both sugars to 3/4 and the flour to 1 1/4. I did add extra cinnamon to the filling, it wasn't enough so next time I'll add some to the crust. Mine also took a lot longer than 20 min, more like 30+. Read More
(24)
81 Ratings
  • 5 star values: 52
  • 4 star values: 20
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
02/05/2006
These were teriffic tasting. I tried very hard to make them a little healthier and lower calorie. I made the following substitutions with great success: 3/4 c. spleda for the 1 c. of white sugar EggBeaters for the eggs low fat sour cream reduced from 16 tablespoons of butter to 14 and used half real butter & half light butter. Even then when you cut them into 24 squares (which I think is a better serving size than 30 squares) they are still pretty high calorie. Next time I'll probably cut the crust/crumble mix down by a 1/4 and use less crumble on top. I did say next time because these are so tasty I will have to make them again. Read More
(26)
Rating: 5 stars
02/05/2006
These were teriffic tasting. I tried very hard to make them a little healthier and lower calorie. I made the following substitutions with great success: 3/4 c. spleda for the 1 c. of white sugar EggBeaters for the eggs low fat sour cream reduced from 16 tablespoons of butter to 14 and used half real butter & half light butter. Even then when you cut them into 24 squares (which I think is a better serving size than 30 squares) they are still pretty high calorie. Next time I'll probably cut the crust/crumble mix down by a 1/4 and use less crumble on top. I did say next time because these are so tasty I will have to make them again. Read More
(26)
Rating: 3 stars
09/12/2005
As another reviewer said, its a little sweet; next time I will cut both sugars to 3/4 and the flour to 1 1/4. I did add extra cinnamon to the filling, it wasn't enough so next time I'll add some to the crust. Mine also took a lot longer than 20 min, more like 30+. Read More
(24)
Advertisement
Rating: 5 stars
09/23/2003
Wow! What more can I say? I loved this and my family raved about it. It's not too sweet and the 'crumble' was just right. I'm going to try this using a date filling in the next one. Refrigerate it before cutting and you will get nice clean squares. I have added this to my 'Mom's Recipe Book' and it will be passed on to my daughters and daughter in law's. Thanks for sharing. Read More
(16)
Rating: 5 stars
01/11/2010
Delish! And Easy! I found this recipe in an attempt to use up some sour cream and raisins I had on hand and I'm not disappointed. As other reviewers suggested I cut down to just 3/4 cup of sugar and 1 1/2 cup of flour to cut "too much" sweetness. I also added an extra sprinkle or 2 of cinnamon to both the filling and the crust. Will definitely make again! Bon Appetit! Read More
(9)
Rating: 5 stars
03/14/2006
Fabulous...stupendous! My family loved this dessert. I used dried cranberries instead of raisins because we don't like raisins but this dish was to die for. Bravo to the chef. Read More
(9)
Advertisement
Rating: 5 stars
04/29/2006
As I am typing this I just finished eating a bar of my 2nd batch. Yes 2nd. I made my first batch yesterday and it was marvelous. Today I made my 2nd batch using all healthy ingredients just to see if there is a difference. I used whole wheat flour egg substitute fat-free sour cream light margerine and Splenda. And guess what?? It is still marvelous. Now I can enjoy these bars without all the guilt! Thanks for the recipe. Read More
(9)
Rating: 5 stars
02/16/2010
Everyone asks for the recipe--it's good for using up raisins that are "less than moist." Read More
(8)
Rating: 5 stars
12/11/2006
These were excellent! I thought the recipe was a bit unclear as to how long the raisin/egg mixture was supposed to cook and didn't see how a mere 20 minutes would be long enough to cook the eggs so I cooked it slowly over medium heat until it was thickened. I then had to carefully smooth it over the crumb crust (being careful not to dislodge the crumbs int he process). I baked it for the usual time. I'll definitely be making these again because my family was upset there weren't any leftovers from the church function I took them to! Read More
(8)
Rating: 5 stars
10/21/2004
Was trying to find something new to bring for a church fundraiser and hit the jackpot with this recipe. My family liked them so much I bought more ingredients to make another batch. Thanks! Read More
(7)