Prep: 25 min Bake time: 50 min
Oven: 350 Makes: 25 bars
1 1/2 cups uncooked quick cooking oats
1/2 cup sugar
1/3 cup all purpose flour
1/4 teaspoon salt
1/2 cup butter, softened
1 teaspoon vanilla
1 egg yolk
1/3 cup chopped pecans
Heat oven to 350 degrees. Spray 9-inch baking pan with no-stick cooking spray; set aside.
Combine oats, 1/2 cup sugar, flour and salt in large bowl until well mixed. Cut in butter and vanilla with pastry blender or fork until mixture resembles coarse crumbs. Place 1 cup crust mixture into small bowl; set aside.
Press remaining crust mixture into prepared pan. Bake for 15-18 minutes or until edges are just beginning to brown.
Meanwhile, combine sour cream, 1/4 cup sugar, egg yolk. lemon zest and vanilla in small bowl; stir until well mixed. Stir in cranberries. Spread filling mixture over hot, partially baked crust.
Stir pecans into reserved crust mixture; sprinkle over cranberry mixture, lightly pressing down onto filling. baking for 35-40 minutes or until edges are golden brown. Cool 30 minutes; refrigerate 2 hours. Cut into bars.
Its the time of the year for holiday baking! I'm looking forward to trying my hand at making holiday breads and cookies. My next project will be Pumpkin Bread. I can't wait. I can almost taste it! I am also going to try to make cranberry nut bread this year. Its one of my favorite Thanksgiving foods that my mom makes. Hope mine is as good as hers!