Sour Cream Cranberry Bars
Elevate your dessert game with these indulgent Sour Cream Cranberry Bars, a perfect balance of sweet and tangy flavors layered with irresistible textures. Featuring a buttery oat crust, a luscious sour cream and cranberry filling, and a crumbly streusel topping, these bars are an instant crowd-pleaser. Freshly baked, the tartness of the dried cranberries melds beautifully with the creamy sour cream mixture, while the brown sugar-oat crust offers a satisfying crunch. Ready in just an hour, these easy-to-make bars are ideal for holiday gatherings, potlucks, or a cozy treat at home. Plus, with minimal prep time and simple pantry-friendly ingredients, this recipe offers a delicious seasonal twist with maximum convenience. Serve chilled for the ultimate dessert or midday snack!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Brown sugar
- 0.75 cup Butter (cold, cut into cubes)
- 0.5 teaspoons Baking soda
- 2 cups Rolled oats
- 1.5 cups Dried cranberries
- 1.5 cups Sour cream
- 0.75 cups Granulated sugar
- 1 large Egg
- 2 teaspoons Vanilla extract
- 3 tablespoons All-purpose flour
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or line it with parchment paper for easier removal.
In a large mixing bowl, combine 2 cups of all-purpose flour, 1 cup of brown sugar, 0.75 cups of cold butter, and 0.5 teaspoons of baking soda. Use a pastry cutter or two forks to cut the butter into the mixture until it resembles coarse crumbs.
Stir in 2 cups of rolled oats and mix until evenly combined. Set aside 1.5 cups of this mixture for later use as the topping.
Press the remaining oat mixture firmly into the bottom of the prepared baking dish to form the crust. Bake the crust in the preheated oven for 12-14 minutes, or until lightly golden. Remove from oven and let cool slightly.
In a medium saucepan, combine 1.5 cups of dried cranberries and 0.25 cups of water. Cook over medium heat for 5-7 minutes, stirring occasionally, until the cranberries are softened and plumped. Remove from heat and set aside to cool.
In another mixing bowl, whisk together 1.5 cups of sour cream, 0.75 cups of granulated sugar, 1 large egg, 2 teaspoons of vanilla extract, and 3 tablespoons of all-purpose flour until smooth and well blended.
Spread the softened cranberries over the baked crust in an even layer. Pour the sour cream mixture over the cranberries and gently spread to cover them.
Crumble the reserved oat mixture over the top of the filling to create a crumbly topping.
Bake the assembled bars in the oven for 25-30 minutes, or until the edges are golden brown and the filling is set.
Remove the bars from the oven and allow them to cool to room temperature in the pan. Once cooled, refrigerate for at least 1 hour to firm up.
Cut into squares or bars and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
5504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.2 g | 304% | |
| Saturated Fat | 143.4 g | 717% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 787 mg | 262% | |
| Sodium | 1106 mg | 48% | |
| Total Carbohydrate | 785.3 g | 286% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 456.8 g | ||
| Protein | 73.9 g | 148% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 783 mg | 60% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 1403 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
