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Cranberry-Pomegranate-Oatmeal Squares

  • Prep 15 min
  • Total 60 min
  • Servings 9

Betty Crocker Oatmeal Cookies are layered with a tart and sweet cranberry-pomegranate filling for scrumptious dessert bars. ...MORE+ LESS-

Cheri Liefeld Cheri Liefeld
September 13, 2011

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

Steps

Hide Images
  • 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.

Nutrition Information

No nutrition information available for this recipe

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