2 cups raisins
1¼ cups water
¼ cup brandy
1 cup butter or margarine, softened
1 cup firmly packed brown sugar
1¾ cups rolled oats
1¾ cups self-rising flour
3 egg yolks, lightly beaten
1½ cups sour cream
1 cup sugar
2½ tablespoons cornstarch
1 teaspoon vanilla extract

In a saucepan, combine raisins and water; cook over medium heat for 10 minutes.  Remove from heat; stir in brandy.  Set aside.

Preheat oven to 350°F.  Spray a 13x9-inch baking pan with non-stick vegetable spray.

In a large mixing bowl, cream butter and brown sugar until light and fluffy.  Stir in oats and flour until blended.  Press half the mixture into the prepared baking pan.

In a saucepan, combine egg yolks, sour cream, sugar, and cornstarch.  Cook over medium heat, stirring constantly, until mixture thickens.  Stir in raisins and vanilla.  Pour over oat mixture.  Sprinkle remaining oat mixture over top.

Bake for 30 minutes.  Cool in pan on a wire rack.  Cut into bars.

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