Cranberry Sour Cream Bars

It is definitely cranberry season!
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If you don’t get your cranberry fix at Thanksgiving dinner you can get it with this recipe.

You can used dried cranberries or change it up a bit and used dried pomegranate or dried cherries. I found both of them right next to the dried cranberries.

You have a creamy, yummy layer of dried cranberries, sugar and sour cream nestled in between layers of crunch oats, brown sugar and butter.

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A great combination of flavor and texture.

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Cranberry Sour Cream Bars

from Better Homes and Gardens

Printable Recipe

1 C butter, softened

1 C brown sugar, packed

2 C quick cooking oats

1 1/2 C flour

1 tsp baking soda

2 C dried cranberries, pomegrantes or cherries

1 C sour cream

3/4 C sugar

2 Tbsp. flour

1 Tbsp. grated lemon peel

1 tsp lemon juice

1 tsp vanilla

1 egg

Heat oven to 350. In a bowl mix together butter and brown sugar. Stir in oats and 1 1/2 C flour and baking soda until mixture is crumbly. Press half of the mixture into an ungreased 9 x 13 pan. Bake for 10- 12 minutes or until golden brown.

In another bowl mix remaining ingredients except for reserved oat mixture. Pour over baked crust. Crumble reserved oat mixture over filling.

Bake 25-30 minutes or until top is golden brown and filling is set. Cool. Enjoy.