Cranberry-Pomegranate-Oatmeal Squares

Betty Crocker Oatmeal Cookies are layered with a tart and sweet cranberry-pomegranate filling for scrumptious dessert bars.

  • Prep Time 15 min
  • Total Time 60 min
  • Servings 9


Base and Topping

cup butter, softened
tablespoon water
pouch Betty Crocker™ oatmeal cookie mix


cup packed dark brown sugar
tablespoons Gold Medal™ all-purpose flour
teaspoon ground cinnamon
teaspoon grated lemon peel
1 1/2
cups fresh cranberries, chopped
cup pomegranate-cranberry juice
tablespoons butter, melted, cooled

  • 1 Heat oven to 350°F. Grease 9-inch square pan with butter; line bottom of pan with parchment paper or foil.
  • 2 In medium bowl, mix softened butter, water and egg until blended. Add cookie mix; mix well. Reserve 1 1/2 cups dough for topping. Using hands or wooden spoon, press remaining dough in bottom of pan (be sure it touches sides of pan).
  • 3 In another medium bowl, beat brown sugar, flour, cinnamon and lemon peel with spoon until well combined. Add cranberries, cranberry-pomegranate juice and melted butter; stir gently until cranberries are coated.
  • 4 Spread filling evenly over base. Crumble reserved cookie dough evenly over top of filling.
  • 5 Bake 35 to 45 minutes or until top is golden brown and filling is bubbly. Cool completely, about 1 hour. Cut into squares or bars. If desired, serve squares topped with whipped cream.

Expert Tips

If the dough gets too soft and sticky when lining the pan place in the freezer for a few minutes.

Spray a piece of foil with canola oil and press on the bottom layer to create a super smooth layer of dough.