Cranberry-Pomegranate-Oatmeal Squares

Blogger Cheri Liefeld of Adventures in the Kitchen shares a favorite recipe for oatmeal squares. Warm and delicious, these cranberry-pomegranate-oatmeal squares start with oatmeal cookie mix for an easy-to-make dessert.

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

Base and Topping

1/2
cup butter, softened
1
tablespoon water
1
egg
1
pouch Betty Crocker™ oatmeal cookie mix

Filling

1/3
cup packed dark brown sugar
2
tablespoons Gold Medal™ all-purpose flour
1
teaspoon ground cinnamon
1
teaspoon grated lemon peel
1 1/2
cups fresh cranberries, chopped
1/4
cup pomegranate-cranberry juice
2
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.