Sour Cream and Cranberry Bars
Ingredients
- 3 large egg yolks
- 1 1/2 cups sour cream (12 oz)
- 1 cup sugar
- 3 tbs cornstarch
- 1/8 tsp salt
- 1 tsp dried cranberries
- 1 tsp vanilla
CRUST:
- 1 cup butter softened
- 1 cup sugar
- 2 tsp vanilla
- 1 3/4 cups all-purpose flour
- 1 1/3 cups quick-cooking oats
- 1 tsp salt
- 1 tsp baking soda
- 1 cup shredded coconut sweetened
Instructions
- Preheat oven to 350°. In top of a double boiler or a metal bowl over simmering water, whisk the first five ingredients until blended; stir in cranberries. Cook and stir 15-20 minutes until mixture is thickened. Remove from heat; stir in vanilla.
- Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, oats, salt and baking soda; gradually beat into creamed mixture. Stir in coconut. Reserve half of the dough for topping. Press remaining onto bottom of a greased 13x9-in. baking dish. Bake 8-10 minutes or until set.
- Spread sour cream mixture over crust; crumble reserved dough over top. Bake 25-30 minutes or until filling is set and top is golden brown. Cool in pan on a wire rack. Cut into bars.
Notes
Sour Cream and Cranberry Bars
I turned sour cream raisin pie into a cookie bar with a crunchy oatmeal crust, custard-style filling and crisp topping. —Shelly Bevington, Hermiston, Oregon
Tried this recipe?Let us know how it was!