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Steps
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.
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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.
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Nutrition Facts are not available for this recipe
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