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Wednesday, December 1, 2010

Sour Cream Cranberry Bars

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Oatmeal crusts win, every time. I've never met a dessert with an oatmeal crust that I didn't fall head over heels for. I still dream about the Chocolate Oatmeal Almost-Candy Bars, not to mention the Candy Bar Cookie Bars. Of course we can't forget the Caramel Apple Nut Bars or the Chocolate Caramel Oatmeal Bars either! And now we must add this recipe to my oatmeal crust repertoire!

With the bright cranberry filling, these would look pretty on a Christmas cookie tray (and now that it's December 1st, it's officially time to start thinking about Christmas cookies. Yikes!). I preferred them chilled, but you could eat them at room temperature too (let them set up when you first take them out of the oven or you might have a mess on your hands!). These will last several days in the fridge and will taste just as good on day four as the did on day one.

Hmm, what oatmeal crust recipe is next....?!

One Year Ago: Pear and Brie Quesadillas

Sour Cream Cranberry Bars
adapted from Taste of Home

-1 cup butter, softened
-1 cup brown sugar, packed
-2 cups old-fashioned oats
-1 1/2 cups plus 2 tbsp all-purpose flour, divided
-2 cups dried cranberries
-1 cup light sour cream
-3/4 cup sugar
-1 egg, lightly beaten
-1 tbsp lemon zest
-1 tsp vanilla extract

1. In a mixing bowl, cream butter and sugar until light and fluffy. Add oats and 1 1/2 cups flour, mixing until well-blended. Set aside 1 1/2 cups of oat mixture.
2. Press remaining oat mixture into a greased 9 x 13 inch pan. Bake at 350F for 10-12 minutes (until lightly browned).
3. While crust is baking, mix cranberries, sour cream, sugar, egg, lemon zest, vanilla, and remaining flour in a bowl. Remove crust from oven and top evenly with cranberry mixture. Sprinkle with reserved oat mixture.
4. Bake for 20-25 minutes, until lightly browned. Cool before cutting into pieces. Refrigerate if not serving immediately.