Sour Cream Cranberry Bars

This is one of my favorite recipes. I love making this dessert during the fall for Thanksgiving and Christmas as theCranberry bar bright red cranberries seem right for the season! The dried cranberries give the filling a nice tartness that contrasts with the buttery crust and brown sugar and oat topping. The richness of the sour cream and vanilla make the filling soft and creamy. The nice thing is that this recipe makes about 22 bars so it is great for the holiday season when you want to make things that will feed a good number of people but look impressive. The ingredients are most often found right in your pantry and it is super easy to put together.

You will need:

1 cup of softened butter

1 cup packed light brown sugar

3 cups of oats

1 1/2 cups plus 2 tablespoons of flour (separate)

2 cups of dried cranberries

1 cup of sour cream

3/4 cup of sugar

1 egg

1 tablespoon of vanilla extract

In a large bowl, cream together the brown sugar and butter until well mixed. Add the oats and the 1 1/2 cups of flour. Mix together well.

Using about 3/4’s of the crumb mixture, press firmly into the bottom of a greased 9×13 inch baking dish. Bake at 350F for 10 minutes or until lightly browned.

Buttery crumb mixter pressed into pan

In a medium sized bowl, mix together the sour cream, cranberries, sugar, egg, vanilla and the 2 tablespoons of flour. Mixture may turn slightly pink from the cranberries but that is okay.

Mixing the cranberry filling

Spread evenly over the crumb base. Sprinkle the remaining crumb mixture over the top.

Cranberry mixture over base

Bake at 350F for 20-25 minutes or until cooked and slightly browned all over.

Baked Cranberry Bars

Cool before cutting into squares.

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2 responses to “Sour Cream Cranberry Bars”

  1. Judy says :

    Love the recipe. One question – have you ever used fresh cranberries when they are in season? Thank you.

    • vermontfarmheart says :

      Yes! I have used fresh cranberries and it is delicious! The recipe stays pretty much the same, except I use about 4 cups of cranberries (as you get less per cup than dried cranberries) and up the sugar to 3/4 or even 1 cup to balance out the extra tart tang of the fresh cranberries. The fresh cranberries add some lovely extra color to the bars as they dribble juice into the crust below. With the extra juice I tend to bake the bars about 10 minutes longer than when using the dried cranberries. Thank you for your question and for reading my blog!

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