Sour Cream and Cranberry Bars

Total Time Prep: 35 min. Bake: 35 min. + cooling
Yield 2 dozen
Contest Winner
Test Kitchen Approved
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

Ingredients

  • 3 large egg yolks
  • 1-1/2 cups sour cream
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1 cup dried cranberries
  • 1 teaspoon vanilla extract
  • CRUST:
  • 1 cup butter, softened
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1-1/3 cups quick-cooking oats
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup sweetened shredded coconut

Directions

  1. Preheat oven to 350°. In top of a double boiler or a metal bowl over simmering water, whisk the first 5 ingredients until blended; stir in cranberries. Cook and stir until mixture is thickened, 15-20 minutes. Remove from heat; stir in vanilla.
  2. Meanwhile, in a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. 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 remainder onto bottom of a greased 13x9-in. baking dish. Bake until set, 8-10 minutes.
  3. Spread sour cream mixture over crust; crumble reserved dough over top. Bake until filling is set and top is golden brown, 25-30 minutes. Cool in pan on a wire rack. Cut into bars.

Nutrition Facts

1 bar: 260 calories, 13g fat (8g saturated fat), 53mg cholesterol, 241mg sodium, 34g carbohydrate (22g sugars, 1g fiber), 3g protein.

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
Recipe Creator

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