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
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
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1Preheat 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.
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2Meanwhile, 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.
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3Spread 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.
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