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These bars have
turned into a real favorite here. The sweetened, dried cranberries add a
nice tartness and color to the bar. If you aren't fond of cheesecake, you
could fill the crust with about 1 1/2 cups of almost anything: lemon pie
filling, your favorite jam or jelly, etc.
Because of the cream cheese, these bars really should be refrigerated.
We wish we could tell you how long they keep, but the bars rarely last two
days here.
Servings: about 2 dozen bars
|
The Crust: |
|
The Filling |
| 1 c |
butter (softened) |
8 oz. |
soften cream
cheese |
| 1 c |
brown sugar |
1 |
egg |
| 2 c |
flour |
1/2 c |
sugar |
| 1/2 tsp |
baking soda |
1 tsp |
lemon extract
(not juice) |
| 2 c |
rolled oats |
1 c |
dried, sweetened
cranberries |
| 1/4 tsp |
salt |
|
(Craisins, or
cranberry fruitlings) |
1) Preheat oven to 375.
2) Line a 9x13 baking pan with greased foil (you really have to do this).
3) Combine filling ingredients, and mix until it has a texture like
cornmeal.
4) Press 4 cups of the crust mixture into the prepared pan. Set the
rest aside.
5) Beat cream cheese until it is quite soft and fluffy.
6) Add the egg to the cream cheese and beat until well mixed.
7) Add the remaining filling ingredients and beat until
incorporated.
8) Spread the filling evenly over the bottom of the prepared pan.
9) Sprinkle the remaining crust mixture over the filling and
lightly press it together.
10) Bake at 350 for 35-40 minutes. Allow to cool totally before cutting.
Return to Cooking
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