Cranberry Oatmeal Bar Cookies with White Chocolate
Oatmeal cookie bars filled with a creamy white chocolate and fresh and bright dried cranberries.
Prep Time15 minutesmins
Cook Time40 minutesmins
Total Time55 minutesmins
Course: Cookies and Squares
Cuisine: Baked Goods
Keyword: cranberry, oatmeal
Servings: 32servings
Calories: 112kcal
Author: Trish | The In Fine Balance Food Blog
Equipment
9x13 cake pan or baking dish
Ingredients
For the crust:
1-½cupsoatmealuse large flaked oats
1-¼cupsall purpose flour
¾cupsbrown sugarlightly packed
6tablespoonsbuttermelted and cooled
¼cuporange juice
¼teaspoonsalt
½teaspoonground cinnamon
¼teaspoonbaking soda
For the filling:
¾cupwhite chocolate chips
¾cupdried cranberries
1cup sour cream
¾cupwhite sugar
2tablespoonsall purpose flour
1teaspoonvanilla
1egg whitelightly beaten
zest from one large orange
Instructions
Preheat oven to 325 and spray an 9x13 inch baking dish with cooking spray. Mix oatmeal through baking soda in a large bowl. Stir to mix well. Add butter and orange juice and mix with your hands to form a crumbly mixture. Reserve about 1 cup to use as the topping and press the remaining mixture into the baking dish to form a crust. Set aside.
Prepare the filling: mix all ingredients together in a medium-sized bowl and spread on top of the crust. Sprinkle the reserved oatmeal mixture on top of the white chocolate and cranberries as evenly as possible. There will be gaps in the topping, but this is okay.
Bake in 325 degree oven for 35-40 minutes, or until edges are lightly browned Cool completely before cuting into 24-32 pieces.
Notes
These oat bars will keep for 3-4 days in an airtight container and refrigerated. Or they can be frozen.Frozen, these cranberry and white chocolate bars will keep for several months. Thaw at room temperture for about an hour before serving.Nutritional information is based on dividing batch into 32 pieces.