Sour Cream Cranberry Bars Recipes

SOUR CREAM-CRANBERRY BARS

Steps:

• Heat oven to 350°F. Mix butter and brown sugar in large bowl with spoon. Stir in oats, 1 1/2 cups flour and the baking soda until crumbly. Press half of the mixture in ungreased rectangular pan, 13x9x2 inches. Bake 10 to 12 minutes or until golden brown.
• Mix remaining ingredients in large bowl. Pour over baked crust. Crumble remaining oat mixture over filling.
• Bake 25 to 30 minutes or until top is golden brown and filling is set. Cool completely, about 1 hour. For 32 bars, cut into 8 rows by 4 rows.

SOUR CREAM CRANBERRY BARS

Steps:

• In a large mixing bowl, cream the butter and brown sugar.
• Combine the oats and 1 1/2 cups flour.
• Add to the creamed mixture until blended.
• Set aside 1 1/2 cups for topping.
• Press remaining crumb mixture into an ungreased 9X13 pan.
• Bake at 350 degrees for 10-12 minutes or until lightly browned.
• MEanwhile, in a large bowl, combine the cranberries, sour cream, sugar, egg, lemon peel, vanilla and remaining flour.
• Spread evenly over crust.
• Sprinkle with reserved crumb mixture.
• Bake for 20-25 minutes or until lightly browned.
• Cool on a wire rack and refrigerate leftovers.

OATMEAL-CRANBERRY-SOUR CREAM BARS

Steps:

• Heat oven to 350°F. Line 9-inch square pan with foil, leaving 1 inch of foil extending up over sides of pan. Spray foil-lined pan with cooking spray.
• In large bowl, stir cookie mix, cinnamon, butter and egg until stiff dough forms. Reserve 1/4 of the dough. Press remaining dough in bottom of foil-lined pan. Bake 15 minutes.
• In small bowl, stir sour cream, sugar, lemon peel, vanilla and egg yolk until well blended. Stir in cranberries. Spread over crust. Stir pecans into reserved oatmeal dough; crumble over cranberry mixture.
• Bake 18 to 20 minutes or until top is light brown. Cool 30 minutes. Refrigerate 2 hours. For bars, cut into 4 rows by 4 rows. Store covered in refrigerator.

SOUR CREAM CRANBERRY BARS

Steps:

• 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.