Sour Cream Crumb Bars - sweet cookie bars with cheesecake like filling, topped with crumb topping. Easy dessert idea!
Happy Monday!
I might be one of few who are excited it's Monday but just wait till you see what I am sharing with you today. You'll understand.
Reason nr.1: Daffodils and tulips are blooming everywhere! That means spring is here and this cold front that's coming today is most likely the last chapter of this year's cold season. Most likely....
Reason nr.2: I ordered this poster and can't wait for it to arrive! I am totally obsessed with the movie and the era. There is a very bare wall in my office space waiting to be a new home for it. 🙂
Reason nr.3: I've started switching our wardrobe to spring and summer clothes. It's so much more fun than pulling out coats and scarves... I love fall clothes but this winter has been dragging forever. I am ready for spring.
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Reason nr. 4: I made super scrumptious bars layered with creamy filling that couldn't be easier to make! Seriously! And the crust and topping - my favorite ever!!! I finally found my very favorite crust and crumb topping recipe and it's a total keeper. 🙂
Do you see all the layer of delight in these bars? The perfectly browned crumb topping, the creamy, sweet, vanilla filling and the ridiculously easy crust all the layers sit on. It all creates just the right amount of satisfaction for your sweet tooth. 🙂
And they make for a perfect spring dessert! You can expect to see many variations of these bars here, on Crunchy Creamy Sweet. They are easy to get obsessed with! 🙂
Sour cream crumb bars
Ingredients
!for the crust and topping:
- ½ c unsalted butter , melted, cooled to room temperature
- ½ c light brown sugar
- 1.5 c all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
!for the filling:
- 1 c sour cream
- ¾ c granulated sugar
- 2 tablespoon all-purpose flour
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Prepare the 8" square pan by greasing the sides and the bottom. Line with parchment paper. Set aside.
- Preheat oven to 375 degrees F.
- !for the crust and topping:
- In a medium mixing bowl, whisk together flour, brown sugar, soda, baking powder and salt.
- Add melted butter and mix until dough forms.
- Reserve about ¾ c of the mixture for the topping.
- Press the remaining dough into prepared pan. Set aside.
- !for the filling:
- Place all filling ingredients in a large mixing bowl of a stand mixer and mix until all combined.
- Pour over crust.
- Sprinkle with the topping mixture.
- Bake for 25 to 28 minutes or until the topping is golden brown.
- Cool completely in pan. Cut into squares.
- Refrigerate leftovers in a covered container for up to 3 days.
Nutrition
A says
Can I add any fruit to this filling?
Adriana says
These look amazing! Do you think I could substitute refined coconut oil (or another nuetral oil) for the butter?
Thanks!
Anna@CrunchyCreamySweet says
Hi Adriana! I did not test this recipe with coconut oil. So sorry!
Unknown says
Hi, this is such a great recipe! I really have a container full of sour cream to finish! So I love these! They look so mouth watering! I just can't wait to eat them.I just hope they'll turn out like yours! I had a question, can u skip the baking soda part? Just wondering! Thanks Alot!
CrunchyCreamySw says
Hi there! I wouldn't skip the baking soda. The crust and the topping needs it. Let me know how you like the bars! Thanks!
Jeri says
I added a bit of nutmeg and a splash of eggnog to the sour cream mixture and called them Eggnog Bars - huge hit at our company potluck
Abby says
So I'd saved this recipe a while ago as one to try and just came back to it. I'm excited to try it and was wondering if you thought that this was a recipe where Greek yogurt might be able to be substituted for sour cream or if I should just stick to the sour cream? Thanks!
CrunchyCreamySw says
Hi Abby! I am so excited for you to try this recipe! Yes, you can use Greek yogurt in this recipe. Actually, it will be even better! I have three more recipes that are inspired on this one and they use Greek yogurt. In fact, I just posted Pumpkin version that uses Chobani! Let me know how it goes and what you think! Thank you!
Morticia says
Hello, it's middle of the night and I just baked this cake (now I'm having third piece of it ;D). The cake is incredibly easy to make but also delicious. I only changed amount of sugar- I added less but it's still pretty sweet. And I baked it 50 minutes! Anyway thanks for this recipe! Greetings:)
CrunchyCreamySw says
Hi Morticia! Thanks so much for letting me know! So glad you enjoyed these bars!
Colette says
Anna, I'm coming to live with you!
CrunchyCreamySw says
lol Thanks, Colette!
Anita at Hungry Couple says
These types of crumb toppings are my absolute weakness!
Jennie @themessybakerblog says
The filling has my attention. These look amazing!