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.

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Prep Time 15 min
Total Time 60 min
Servings 9

Ingredients

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

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Directions

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.