Ingredients

• 1-3/4  cups quick-cooking rolled oats
• 1-3/4  cups all-purpose flour
• 1  cup packed brown sugar
• 1  teaspoon baking soda
• 1  cup butter, melted
• 1-1/2  cups granulated sugar
• 4  egg yolks
• 3  tablespoons cornstarch
• 2  cups raisins (see note)
• 2  cups dairy sour cream

Directions

1. Preheat oven to 350 degrees F. Line a 13x9x2-inch pan with foil, extending foil over pan edges; set aside. In a large bowl, combine oats, flour, brown sugar, and baking soda. Add melted butter and stir until well combined. Press 3 cups of the mixture on the bottom of the prepared pan. Set remaining mixture aside. Bake in the preheated oven for 15 to 20 minutes or until set and lightly browned. Cool in pan on a wire rack.

2. Meanwhile, in a medium saucepan, combine granulated sugar, egg yolks, cornstarch, raisins, and sour cream. Cook and stir over medium heat until thickened and bubbly. Pour raisin mixture over crust in pan; sprinkle with reserved oat mixture. Bake for 15 to 20 minutes more or until filling is set and top is lightly browned. Cool in pan on a wire rack for 1 hour. Cover and chill for at least 2 hours before cutting. Using the edges of the foil, lift the uncut bars out of the pan. Cut into bars.

To Store: Layer bars between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 4 days or freeze for up to 3 months.

Note: If desired, substitute dried cherries, dried cranberries, snipped dried apricots, or snipped dried stemmed figs for the raisins.