Cranberry bars are a festive and can be served year-round.
1 1/2 cups uncooked quick cooking oats
1/2 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1/2 cup Land O Lakes® Butter softened
1 teaspoon vanilla
1 cup sour cream
1/4 cup sugar
1 large Land O Lakes® Egg (yolk only)
2 teaspoons freshly grated lemon zest
1 cup sweetened dried cranberries
1/3 cup coarsely chopped pecans
Heat oven to 350°F. Spray 9-inch square baking pan with no-stick cooking spray; set aside.
Combine oats, 1/2 cup sugar, flour and salt in bowl; stir until well mixed. Cut in butter and vanilla with pastry blender or fork until mixture resembles coarse crumbs. Place 1 cup crust mixture into another bowl; set aside.
Press remaining crust mixture into prepared pan. Bake 15-18 minutes or until edges are just beginning to brown.
Combine sour cream, 1/4 cup sugar, egg yolk, lemon zest and vanilla in bowl; stir until well mixed. Stir in cranberries. Spread filling mixture over hot, partially baked crust.
Stir pecans into reserved crust mixture; sprinkle over cranberry mixture, lightly pressing down onto filling. Bake 35-40 minutes or until edges are golden brown. Cool 30 minutes; refrigerate 2 hours. Cut into bars.
A variety of dried fruits, such as cherries, blueberries etc., can be substituted for the cranberries.
Explore reviews fromour online community
I brought these to a party and everyone loved them. I made the crust as directed, substituting walnuts for pecans. I wanted a bright red filling made from fresh cranberries, so I cooked some with sugar and a bit of orange juice, and used that as a filling in place of the sour cream/ dried cranberry mixture. They were delicious and easy. TIp: cut while still warm.
I have made similar cranberry bars - but these look far better. Will try these for Christmas dinner side dish. Yum-