{"id":2018,"date":"2013-01-02T00:03:28","date_gmt":"2013-01-02T06:03:28","guid":{"rendered":"http:\/\/steamtrainsandghosts.wordpress.com\/?p=2018"},"modified":"2013-01-02T00:03:28","modified_gmt":"2013-01-02T06:03:28","slug":"reverse-engineered-sour-cream-raisin-bars","status":"publish","type":"post","link":"https:\/\/steamtrainsandghosts.com\/?p=2018","title":{"rendered":"Reverse Engineered Sour Cream Raisin Bars"},"content":{"rendered":"

<\/p>So, the co-op grocery store in my neighborhood has this really great bakery aisle. They sell brownies and cookies individually wrapped in plastic wrap that they get from a bakery in St. Paul \u2013 and these are big<\/em> fat brownies, covered in peppermint frosting and just as dense and squidgy as homemade ones. Sometimes there\u2019s weird stuff there, like these cookie bars called hobnails and Almond Joy cookies. And every once in a while, if you hit the co-op at just the right time, you can find sour cream raisin bars.<\/span>\n

They resemble no other cookie bar I\u2019ve had, really. They have this pudding-like layer in the middle, the bottom is like a cake, and the top is sort of like a granola bar. Out of curiosity and since they don\u2019t have them for sale at the co-op all the time, I decided to try and recreate them.<\/span><\/p>\n

This is a more complicated recipe than I usually post, but the bars are well worth it.<\/span><\/p>\n

Reverse-Engineered Sour Cream Raisin Bars<\/span><\/h1>\n

To start this recipe, you\u2019re going to need five bowls.<\/span><\/p>\n

\"IMG_1147\"<\/span><\/a>1. Cake Dry Ingredients<\/span><\/p>\n