Made with canned whole berry cranberry sauce, you can enjoy these moist bars year-round for breakfast, brunch, or dessert.
Prep Time: 30 minutes
Cook Time: 1 hours,
Ingredients:
- 2 cups unsifted flour
- 1-1/2 cups instant rolled oats
- 3/4 cup plus 1 Tbsp firmly packed brown sugar (divided use)
- 1 cup butter, softened (2 sticks)
- 8 ounces cream cheese (1 large block)
- 1 can sweetened condensed milk
- 1/4 cup fresh lemon juice
- 1 can whole berry cranberry sauce
- 2 Tbsp cornstarch
Preparation:
Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with non-stick foil.Combine flour, rolled oats, 3/4 cup brown sugar, and butter, mixing until crumbly. Remove 1-1/2 cups of mixture and set aside for later use. Press remaining mixture into bottom of the prepared baking pan. Bake until lightly browned, about 15 minutes.
In a medium bowl, beat cream cheese until smooth. Add sweetened condensed milk and lemon juice, whipping until completely combined. Pour evenly over warm bottom layer crust.
Scoop whole berry cranberry sauce into a bowl, stirring gently with a fork to break up the jelly. Add 1 tablespoon brown sugar and cornstarch. Mix until combined. Drop cranberry mixture by spoonsful over the cream cheese layer. Sprinkle top with reserved crumb mixture.
Bake 45 minutes, until top is golden brown. Cool completely before cutting. Refrigerate before serving.
Yield: about 36 bars, depending on how you cut them
