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Cranberry-Pomegranate-Oatmeal Squares

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  • Prep 15 min
  • Total 60 min
  • Servings 9
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Betty Crocker Oatmeal Cookies are layered with a tart and sweet cranberry-pomegranate filling for scrumptious dessert bars.
By Cheri Liefeld
Updated Sep 13, 2011
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Base and Topping


  • 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
Make With
Gold Medal Flour


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If the dough gets too soft and sticky when lining the pan place in the freezer for a few minutes.
  • tip 2
    Spray a piece of foil with canola oil and press on the bottom layer to create a super smooth layer of dough.


Nutrition Facts are not available for this recipe
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