I made these for my twins when they came home from college over Christmas. They are both pretty heath conscious, so they love cranberries and all the benefits they provide. Even though this is a dessert, it’s a great way to enjoy these tart and tangy little morsels. My daughters loved these fresh from the oven with their favorite cup of tea. They stayed nicely in an air tight container and I popped mine in the microwave for a few seconds before indulging.
Check out what they are saying about this recipe over at VermontFarmHeart.com:
This is one of my favorite recipes. I love making this dessert during the fall for Thanksgiving and Christmas as theCranberry bar bright red cranberries seem right for the season! The dried cranberries give the filling a nice tartness that contrasts with the buttery crust and brown sugar and oat topping.
Everything that you want or need in a dessert is found tucked into these bars.
1 cup of softened butter
1 cup packed light brown sugar
3 cups of oats
1 1/2 cups plus 2 tablespoons of flour (separate)
2 cups of dried cranberries
1 cup of sour cream
3/4 cup of sugar
1 tablespoon of vanilla extract
In a large bowl, cream together the brown sugar and butter until well mixed. Add the oats and the 1 1/2 cups of flour. Mix together well.
Using about 3/4’s of the crumb mixture, press firmly into the bottom of a greased 9×13 inch baking dish. Bake at 350F for 10 minutes or until lightly browned.
In a medium-sized bowl, mix together the sour cream, cranberries, sugar, egg, vanilla and the 2 tablespoons of flour. The mixture may turn slightly pink from the cranberries but that is okay.
Spread evenly over the crumb base. Sprinkle the remaining crumb mixture over the top.
Bake at 350F for 20-25 minutes or until cooked and slightly browned all over.
Cool before cutting into squares
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Replace the sour cream with yogurt.
Thanks again to Vermont Farm Heart for this yummy recipe.