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 Spend with Pennies:
“These easy bars combine a buttery crumbly oat base with the sweet and tangy texture of fresh cranberries in a creamy sour cream layer.”
Everything that you want or need in a dessert is found tucked into these bars.
Ingredients
1 cup butter, softened
1 cup packed brown sugar
2 cups quick cooking oats
1½ cups flour
1 cup Daisy sour cream
¾ cup Domino sugar
1½ cups dried cranberries
2 cups fresh cranberries
1 egg
2 tablespoons Gold Medal flour
1 lemon, zested
Instructions
Preheat oven to 350 degrees.
Cream together butter and brown sugar. Add oats and flour and mix until well combined.
Set aside 1½ cups of oat mixture for topping. Press the remaining mixture into an ungreased 9×13 pan. Bake 12 minutes.
Meanwhile, combine sugar, sour cream, cranberries, egg, flour, lemon zest and 2 teaspoons lemon juice in a small bowl.
Spread over crust. Sprinkle with reserved topping. Bake an additional 23-26 minutes or until lightly browned. Cool completely and cut into squares.
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Quick Tip: Replace the sour cream with yogurt.
Thanks again to Spend with Pennies for this yummy recipe.