| 1 | cup butter or margarine, softened |
| 1 | cup packed brown sugar |
| 2 | cups quick-cooking oats |
| 1 1/2 | cups Gold Medal® all-purpose flour |
| 1 | teaspoon baking soda |
| 2 | cups dried cranberries |
| 1 | cup sour cream |
| 3/4 | cup granulated sugar |
| 2 | tablespoons Gold Medal® all-purpose flour |
| 1 | tablespoon grated lemon peel |
| 1 | teaspoon vanilla |
| 1 | egg |
| 1. | Heat oven to 350ºF. Mix butter and brown sugar in large bowl with spoon. Stir in oats, 1 1/2 cups flour and the baking soda until crumbly. Press half of the mixture in ungreased rectangular pan, 13x9x2 inches. Bake 10 to 12 minutes or until golden brown. |
| 2. | Mix remaining ingredients in large bowl. Pour over baked crust. Crumble remaining oat mixture over filling. |
| 3. | Bake 25 to 30 minutes or until top is golden brown and filling is set. Cool completely, about 1 hour. For 32 bars, cut into 8 rows by 4 rows. |
|
| If you line the pan with aluminum foil, you can lift out the bars for easy cutting and cleanup. |
|
| Cranberries are also called bounceberries because they bounce when they're ripe! |
Nutrition Information:
180 ( 70 ); 8 g ( 5 g); 25 mg; 85 mg; 26 g ( 1 g); 2 g 4 %; 0%; 2 %; 4 % 1 ; 1 ; 1