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Prep 15min
Total1hr57min
Servings32
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Ingredients
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
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Steps
1
Heat oven to 350°F. 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.
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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!
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Nutrition Facts
Serving Size:1 Serving
Calories
180
Calories from Fat
70
Total Fat
8 g
Saturated Fat
5 g
Cholesterol
25 mg
Sodium
85 mg
Potassium
70 mg
Total Carbohydrate
26 g
Dietary Fiber
1 g
Protein
2 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 Starch; 1 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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