Sour Cream Cranberry Bars with Lemon Crunch - an easy dessert recipe for the holidays - yay! These dessert bars sport a creamy cranberry filling with a crunchy lemon crumble over the top - perfectly festive on any holiday table.
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.