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Prep 10 mins
Cook 37 mins
This recipe, in its original form, came from the 2009 cookbook, Taste of Home Best Church Supper Recipes. I've tweaked it a bit to my own satisfaction.
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, firmly packed
- 2 cups quick-cooking oats
- 1 1⁄2 cups all-purpose flour
- 2 1⁄2 cups dried cranberries
- 1 cup sour cream
- 3⁄4 cup granulated sugar
- 1 large egg, lightly beaten
- 1 1⁄2 tablespoons lemon zest, minced
- 1 teaspoon pure vanilla extract
- 2 tablespoons all-purpose flour (yes, again)
- Preheat the oven to 350 degrees F & set out a 13"x9" glass baking dish.
- In a large mixing bowl, cream the butter & brown sugar.
- In another bowl, whisk together the oats & the 1 1/2 cups of flour, then add this flour mixture to the butter mixture, blending well.
- Set aside 1 1/2 cups of this crumb mixture. Press the remaining amount of the crumb mixture into the ungreased baking dish, then bake it for 10 to 12 minutes or until lightly browned.
- Meanwhile, in a large bowl, combine the cranberries, sour cream, sugar, egg, lemon zest, vanilla & the 2 tablespoons of flour, mixing well.
- When the crust has finished baking, spread the cranberry mixture over the crust & sprinkle the reserved crumb mixture over the top.
- Bake for another 20 to 25 minutes or until lightly browned, then cool on a wire rack before cutting into bars. Refrigerate completely cooled bars.
Best bars I have eaten. A combination of a bar and a crisp, the whole dang pan is gone and I live alone and didn't give any to the cats!!! Ok it took two days but that was all it took. I started with the dainty size bar and ended up putting huge slabs on the plate for breakfast :)