A layer of cranberries
brighten up these cream cheese bars. Chocolate candy studs the
buttery bottom layer and crunchy top.
Cranberry
Cheese Bars
- 2 cups all-purpose flour
1 1/2 cups quick-cooking oats
1 cup butter, cut into small pieces
3/4 cup plus 1 tablespoon firmly packed light brown sugar, divided
use
1 3/4 cups miniature candy-coated chocolate pieces, divided use
1 (8-ounce) package cream cheese
1 (14-ounce) can sweetened condensed milk
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 (16-ounce) can whole berry cranberry sauce
2 tablespoons cornstarch
- Preheat oven to 350°F.
Lightly grease a 13 x 9 x 2-inch baking pan; set aside.
- Combine flour, oats, butter
and 3/4 cup sugar in a large bowl. Use a pastry blender or two
knives to make mixture resemble coarse crumbs. Remove 1 1/2 cups
of mixture from bowl and combine with 1 1/4 cups candy-coated
chocolate pieces; set aside. Add remaining 1/2 cup chocolate
pieces to mixture in bowl and stir until evenly distributed.
Press into prepared pan and bake for 15 minutes. Cool completely.
- Beat cream cheese until
light and fluffy. Gradually mix in condensed milk, lemon juice
and vanilla until smooth. Spread evenly over cooled crust.
- Combine cranberry sauce,
cornstarch and remaining 1 tablespoon sugar in a small bowl.
Spoon evenly over cream cheese. Sprinkle reserved topping over
cranberry mixture and bake for 40 minutes, or until top is golden
brown. Cool at room temperature. Refrigerate before cutting.
Store in refrigerator tightly covered.
Makes 16 bars.
Tip: You can substitute the cranberry
sauce with other types of berry sauces, jams or preserves as
did Margaretha who lives in Sweden, she used lingonberry jam
in her bars and sent us the yummy picture above!
Photograph courtesy of
Margaretha, Sweden.
