2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves (optional)
¾ cup unsalted butter, softened
1 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
½ cup sour cream or plain Greek yogurt (room temperature)
1½ cups raisins
For the Glaze (Optional but Lovely):
1 cup powdered sugar
2-3 tablespoons milk or cream
½ teaspoon vanilla extract
The Method: Simple Steps, Perfect Results
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan, or line with parchment paper leaving overhang on the long sides for easy removal.
Step 2: Whisk Dry Ingredients
In a medium bowl, whisk together:
Flour
Baking powder
Baking soda
Salt
Cinnamon
Nutmeg
Cloves (if using)
Set aside.
Step 3: Cream Butter and Sugar
In a large bowl, beat butter and brown sugar together until light and fluffy, 2-3 minutes.
Step 4: Add Eggs and Vanilla
Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
Step 5: Add Dry Ingredients and Sour Cream
With the mixer on low, add the flour mixture in three additions, alternating with sour cream in two additions, beginning and ending with flour. Mix just until combined—do not overmix.
Step 6: Fold in Raisins
Gently fold in raisins until evenly distributed.
Step 7: Spread in Pan
Spread the batter evenly in your prepared pan. It will be thick—use a spatula to smooth the top.
Step 8: Bake
Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 9: Cool
Let cool completely in the pan on a wire rack before glazing and slicing.
Step 10: Glaze (Optional)
Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled bars.
Slice into squares and serve.
Pro-Tips for Bar Perfection
1. Room Temperature Ingredients Matter
Cold eggs and sour cream can cause the batter to curdle. Set everything out 1-2 hours before baking.
2. Don't Overmix
Once flour is added, mix just until combined. Overmixing develops gluten and makes the bars tough.
3. Plump Your Raisins
For extra-juicy raisins, soak them in hot water for 10 minutes, then drain and pat dry before adding to the batter.
4. Use Parchment Paper
Lining the pan with parchment with overhang makes removing the bars incredibly easy.
5. Cool Completely Before Slicing
Warm bars will crumble. Patience rewards you with clean, beautiful squares.
Endless Variations
Nutty Raisin Bars:
Add ½ cup chopped walnuts or pecans with the raisins. Toasting the nuts first adds even more flavor.
Spiced Raisin Bars:
Add ½ teaspoon cardamom and ¼ teaspoon allspice along with the other spices.
Orange Raisin Bars:
Add 1 tablespoon orange zest to the batter. Orange and raisin are a classic pairing.
Rum Raisin Bars (Adult Version):
Soak raisins in ¼ cup dark rum for 1 hour before using. Drain (reserve rum for another use) and proceed.
Coconut Raisin Bars:
Add ½ cup shredded sweetened coconut with the raisins. Press extra coconut on top before baking.
Chocolate Chip Raisin Bars:
Replace ½ cup raisins with ½ cup chocolate chips. Because chocolate makes everything better.
Gluten-Free:
Use a 1:1 gluten-free flour blend. The texture may be slightly more delicate.
What to Serve Alongside
Hot coffee or tea – The perfect pairing
Cold milk – Classic, especially for kids
Vanilla ice cream – Warm a bar and add a scoop
Fresh fruit – Bright contrast to the sweet, spiced bars
Storage and Make-Ahead Wisdom
Room Temperature:
Store in an airtight container for up to 5 days. The bars actually improve by day two as the flavors meld.
Refrigerator:
Store covered for up to 1 week. Bring to room temperature before serving for best texture.
Freezer:
Wrap individual bars tightly in plastic wrap, then place in freezer bags. Freeze for up to 3 months. Thaw at room temperature.
Your Raisin Bar Questions, Answered
Can I use golden raisins instead of dark?
Absolutely! Golden raisins have a slightly milder flavor and work beautifully.
Can I reduce the sugar?
You can reduce brown sugar to ¾ cup, but the texture will be slightly less tender. For best results, stick to the recipe.
My bars are dry. What went wrong?
Either overbaked or too much flour. Next time, check at 25 minutes and measure flour correctly (spoon and level, don't scoop).
Can I add other dried fruit?
Yes! Dried cranberries, chopped dates, or chopped apricots all work wonderfully.
Can I make these in a different pan?
For an 8x8 pan, halve the recipe and bake for 20-25 minutes. For a 9x9, use ⅔ of the recipe.
Can I skip the glaze?
Absolutely. The bars are delicious on their own. The glaze just adds a little extra sweetness and elegance.
