SOUR CREAM CRANBERRY BARS
1 cup butter, softened
1 cup packed brown sugar
2 cups quick-cooking oats
1-1/2 cups plus 2 tbsp. all-purpose flour, divided
2 cups dried cranberries (DD used the Ocean Spray Craisins sweetened dried Cranberries, cherry flavor. Bag was a six ounce bag and basically made a cup; close enough)
1 cup (8 oz) sour cream
3/4 cup sugar (could have cut a bit)
1 egg, lightly beaten
1 Tbsp. grated lemon peel (we omit)
1 Tsp. vanilla extract
In 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 13x9x2 baking 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 (if using), 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. Refrigerate leftovers.