Makes about 3 dozen

Ingredients

• 1 cup butter, softened
• 1 cup packed brown sugar
• 2 cups quick-cooking oats
• 1-1/2 cups plus 2 tablespoons all-purpose flour, divided
• 2 cups dried cranberries
• 1 cup (8 ounces) sour cream
• 3/4 cup sugar
• 1 egg, lightly beaten
• 1 tablespoon grated lemon peel
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Combine oats and 1-1/2 cups flour; add to the creamed mixture until blended. Set aside 1-1/2 cups for topping.

2. Press remaining crumb mixture into an ungreased 13x9-in. baking pan. Bake 10-12 minutes or until lightly browned.

3. Meanwhile, in a large bowl, combine the cranberries, sour cream, sugar, egg, lemon peel, vanilla and remaining flour. Spread evenly over crust. Sprinkle with reserved crumb mixture.

4. Bake 20-25 minutes or until lightly browned. Cool on a wire rack. Refrigerate leftovers.

Recipe can be found at:

http://www.tasteofhome.com/recipes/sour-cream-cranberry-bars/print#ixzz3VRwGiyCc