Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


25 bars

Cranberry bars are a festive and can be served year-round. A variety of dried fruits, such as cherries, blueberries etc., can be substituted for the cranberries.


  • Crust
    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 butter, softened
    1 teaspoon vanilla

    1 cup sour cream
    1/4 cup sugar
    1 egg yolk
    2 teaspoons freshly grated lemon zest
    1 teaspoon vanilla
    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 large 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 small bowl; set aside.

    Press remaining crust mixture into prepared pan. Bake 15-18 minutes or until edges are just beginning to brown.

    Meanwhile, combine sour cream, 1/4 cup sugar, egg yolk, lemon zest and vanilla in small 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.
Crumble top cranberry bars

Add Comment

* Required information
Type the word for the number 9.

Comments (0)

No comments yet. Be the first!