CRANBERRY CRUNCH BARS (or SQUARES)

This recipe is sooooo very delicious and one of my favorite bars – the tangy cranberries, make this very elegant.  They are also great topped with sweetened ice cream or a vanilla custard, but can be served hot or cold.

OATMEAL CRUMBLE
1 cup flour
1 ½ cup rolled oats
1 cup brown sugar
1 tsp baking soda
2 sticks sweet butter
¼ tsp salt
¼ cup sugar

CRANBERRY FILLING
1 ½ cups sugar
1/8 tsp salt
¾ cups water
3 cups cranberries (frozen)
¾ cups raisins
1 ½ tsp vanilla extract
1 ½ tbsp cornstarch


Preheat oven to 350oF. Prepare 9”x9”X2” Glass pan by lining with parchment paper.

Oatmeal Crumble: In a large mixing bowl, combine oatmeal, flour, sugar, baking soda, and salt. First mix with a fork then with fingers for a more crumbly mixture. Spread 1/2 the mixture on bottom of the prepared baking dish and press down with fingers. 

Cranberry Filling: In a medium saucepan, combine sugar, cornstarch, and salt. Whisk in water. Add cranberries and raisins.  Set over high heat and bring to a boil, stirring constantly. Turn down heat and cook for 5 minutes. Remove from heat and add vanilla. Cool to lukewarm. Spread with ¾ of cooled cranberry mixture, and then sprinkle with remaining crumbly oatmeal mix. Save ¼ of cranberry spread to spoon over top of ice cream.

Bake at 350o F for approximately 35 minutes or until nicely browned.

Serving Suggestions: Serve slightly warm and spoon out large portions onto a shallow soup dish and top with a scoop of vanilla ice cream and or whipped cream and a bit more cranberry filling. Serves 6-9 as dessert. Serve completely cooled and cut in squares for cookies.  Makes 16 2” square cookies.