Best Sour Cream And Cranberry Bars Recipes

SOUR CREAM CRANBERRY BARS

Steps:

• Preheat the oven to 350 degrees F & set out a 13"x9" glass baking dish.
• In a large mixing bowl, cream the butter & brown sugar.
• In another bowl, whisk together the oats & the 1 1/2 cups of flour, then add this flour mixture to the butter mixture, blending well.
• Set aside 1 1/2 cups of this crumb mixture. Press the remaining amount of the crumb mixture into the ungreased baking dish, then bake it for 10 to 12 minutes or until lightly browned.
• Meanwhile, in a large bowl, combine the cranberries, sour cream, sugar, egg, lemon zest, vanilla & the 2 tablespoons of flour, mixing well.
• When the crust has finished baking, spread the cranberry mixture over the crust & sprinkle the reserved crumb mixture over the top.
• Bake for another 20 to 25 minutes or until lightly browned, then cool on a wire rack before cutting into bars. Refrigerate completely cooled bars.

CRANBERRY DATE BARS

Steps:

• Preheat oven to 350°. Place cranberries, dates and water in a saucepan; bring to a boil over medium heat. Reduce heat; simmer, covered, until berries pop, about 15 minutes, stirring occasionally. Remove from heat; stir in vanilla., Mix flour, oats, brown sugar, baking soda and salt; stir in melted butter. Press half of the mixture into an ungreased 13x9-in. pan. Bake 8 minutes. , Spoon cranberry mixture over crust. Sprinkle with remaining oat mixture; pat down gently. Bake until golden brown, 25-30 minutes longer. Cool completely on a wire rack., Mix glaze ingredients. Drizzle over top.

SOUR CREAM CRANBERRY BARS

Steps:

• In a large mixing bowl, cream the butter and brown sugar.
• Combine the oats and 1 1/2 cups flour.
• Add to the creamed mixture until blended.
• Set aside 1 1/2 cups for topping.
• Press remaining crumb mixture into an ungreased 9X13 pan.
• Bake at 350 degrees for 10-12 minutes or until lightly browned.
• MEanwhile, in a large bowl, combine the cranberries, sour cream, sugar, egg, lemon peel, vanilla and remaining flour.
• Spread evenly over crust.
• Sprinkle with reserved crumb mixture.
• Bake for 20-25 minutes or until lightly browned.
• Cool on a wire rack and refrigerate leftovers.

SOUR CREAM-CRANBERRY BARS

Steps:

• 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.
• Mix remaining ingredients in large bowl. Pour over baked crust. Crumble remaining oat mixture over filling.
• 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.

CRANBERRY BARS WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in eggs, sour cream and extracts. In a small bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Fold in baking chips, cranberries and walnuts. Spread into a greased 15x10x1-in. baking pan., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool completely in pan on a wire rack., For frosting, in a small bowl, beat cream cheese, butter and vanilla until smooth. Beat in confectioners' sugar; spread over top. Sprinkle with cranberries. Cut into bars or triangles. Refrigerate leftovers.

SOUR CREAM RAISIN SQUARES

Steps:

• In a large bowl, cream the butter and brown sugar until light and fluffy. Combine the flour, oats, baking powder, baking soda and salt; gradually add to creamed mixture (mixture will be crumbly). , Set aside 2 cups; pat remaining crumbs into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes. Cool., Meanwhile, in a small saucepan, combine filling ingredients. Bring to a boil; cook and stir for 5-8 minutes. Pour over crust; sprinkle with reserved crumbs. Bake 15 minutes longer.

OATMEAL-CRANBERRY-SOUR CREAM BARS

Steps:

• Heat oven to 350°F. Line 9-inch square pan with foil, leaving 1 inch of foil extending up over sides of pan. Spray foil-lined pan with cooking spray.
• In large bowl, stir cookie mix, cinnamon, butter and egg until stiff dough forms. Reserve 1/4 of the dough. Press remaining dough in bottom of foil-lined pan. Bake 15 minutes.
• In small bowl, stir sour cream, sugar, lemon peel, vanilla and egg yolk until well blended. Stir in cranberries. Spread over crust. Stir pecans into reserved oatmeal dough; crumble over cranberry mixture.
• Bake 18 to 20 minutes or until top is light brown. Cool 30 minutes. Refrigerate 2 hours. For bars, cut into 4 rows by 4 rows. Store covered in refrigerator.

SOUR CREAM CRANBERRY BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Combine oats and 1-1/2 cups flour; add to the creamed mixture until blended. Set aside 1-1/2 cups for topping. , Press remaining crumb mixture into an ungreased 13x9-in. baking pan. Bake 10-12 minutes or until lightly browned., Meanwhile, in a large bowl, combine the cranberries, sour cream, sugar, egg, lemon peel, vanilla and remaining flour. Spread evenly over crust. Sprinkle with reserved crumb mixture. , Bake 20-25 minutes or until lightly browned. Cool on a wire rack. Refrigerate leftovers.