Sour Cream Cranberry Bars with Lemon Crunch - an easy dessert recipe for the holidays - yay! These dessert barsĀ sport a creamy cranberry filling with a crunchy lemon crumble over the top - perfectly festive on any holiday table.
1 cupbite-size lemon cookies, crushed (I love to use Prairy Lemon Sugar Cookies)
1 cup bite-size lemon cookies, whole (these are added as a topping after the bars are baked)
Filling
1cupsour cream
3/4cupgranulated sugar
1 1/2cupsdried cranberries
2cupsfresh cranberries
1egg
2Tbs.all-purpose flour
zest of 1 lemon
2 tsp. lemon juice
Instructions
Preheat the oven to 350 degrees F.
In a large mixing bowl, cream together the butter and brown sugar. Add the oats and flour, mixing again until well combined.
Reserve 1 1/2 cups of the prepared oat mixture to use for the topping. Line a 9 x 13 baking dish with foil, then press the remaining oat mixture into the bottom of the baking dish. Bake the bars, uncovered, on the center rack of the preheated oven for 12 minutes.
Meanwhile, in a mixing bowl combine the sugar, sour cream, cranberries, egg, flour, lemon zest, and lemon juice; spread this mixture over the par-baked crust.
Combine the 1 1/2 cups of the reserved oat topping with the crushed lemon cookies; evenly spread this mixture over the cranberry/sour cream layer, then sprinkle the whole lemon sugar cookies over the top. Bake, uncovered, for an additional 23-26 minutes or until the topping is lightly browned.
Remove the bars from the oven. Cool completely, then lift the foil sling of bars from the baking dish to a cutting board, slicing into bars. Store the bars in an airtight container in the fridge for up to a week. Bars are best served at room temperature.