I made these for my twins when they came home from college over Christmas. They are both pretty health 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 airtight 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 Betty Crocker:
Pick cranberry bars for a colorful addition to a cookie tray and because they are so easy to make.
Everything that you want eed in a dessert is found tucked into these bars.
Ingredients
Cranberry Filling
1/2 cup Domino granulated sugar
1/4 cup orange juice
1/4 cup water
2 cups fresh cranberries
1 tablespoon grated orange peel
1/2 teaspoon ground cinnamon
Bars
3/4 cup packed brown sugar
1/2 cup butter or margarine, softened
1 1/2 cups quick-cooking or old-fashioned oats
1 cup Gold Medal™ all-purpose or whole wheat flour
1/4 teaspoon salt
Instructions
In 1 1/2-quart saucepan, mix granulated sugar, orange juice and water. Heat to boiling. Stir in all remaining Cranberry Filling ingredients. Cook over medium heat about 10 minutes, stirring occasionally, until thickened; cool.
Heat oven to 400ºF. In medium bowl, mix brown sugar and butter. Stir in all remaining Bar ingredients until crumbly. Press half of the crumbly mixture in ungreased rectangular pan, 13x9x2 inches. Spread with filling. Top with remaining crumbly mixture; press lightly.
Bake about 20 minutes or until light brown. For bars, cut into 8 rows by 6 rows while warm.
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Quick Tip: Replace the sour cream with yogurt.
Thanks again to Betty Crocker for this yummy recipe.
