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Sour Cream and Cranberry Bars

Course Bars, Desserts
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings 2 dozen

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
Sour Cream and Cranberry Bars