SOUR CREAM CRANBERRY BARS

FOR THE CRUMB MIXTURE:
1 cup butter, softened
1 cup packed brown sugar
2 cups quick cooking oats
1 1/2 cups plus 2 tablespoons all-purpose flour, divided use
FOR THE FILLING:
2 cups dried cranberries
1 cup sour cream
3/4 cup sugar
1 egg, slightly beaten
1 tablespoon grated lemon peel
1 teaspoon vanilla extract

Preheat oven to 350 degrees F.

TO PREPARE THE CRUMB MIXTURE:
In a large mixing bowl, cream butter and brown sugar.

Combine oats and 1 1/2 cups flour. Add to creamed mixture until blended. Set aside 1 1/2 cups for topping. Press remaining crumb mixture into ungreased 13x9-inch baking pan.

Bake at 350 degrees F for 10-12 minutes or until lightly browned.

TO PREPARE THE FILLING:
Meanwhile, in a large bowl, combine cranberries, sour cream, sugar, egg, lemon peel, vanilla and remaining 2 tablespoons flour. Spread evenly over crust. Sprinkle with reserved crumb mixture.

Bake for 20-25 minutes or until lightly browned. Cool on a wire rack. Refrigerate leftovers.

Servings: 36
Source: Taste of Home