Health, Taken Seriously

These bars are so good.  I love cranberry.  Slightly undercooked and they’re ooey-gooey.  A touch overcooked and they’re crunchy and crisp.  Either way, I love them.

Ingredients:

• 4.5 ounces (about 1 cup) all purpose flour (I use half whole wheat and it works fine)
• 1 cup quick-cooking oats
• 1/2 cup packed brown sugar
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/4 tsp ground cinnamon
• 6 tbsp butter, melted
• 3 tbsp fresh orange juice
• cooking spray

• 1 1/3 cup dried cranberries (about 6 oz)
• 3/4 cup sour cream
• 1/2 cup sugar
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract
• 1/2 tsp grated orange rind (grate the orange before juicing it!!)
• 1 large egg white, lightly beaten

Instructions:

1. Preheat oven to 325 degrees.
2. To prepare crust, combine flour and next 5 ingredients (through cinnamon) and stir well.  Drizzle butter and juice over flour mixture, stirring until moistened (mixture will be crumbly).  Reserve 1/2 cup oat mixture.  Press remaining into bottom of 11×7 baking dish coated with cooking spray.
3. To prepare filling, combine cranberries, sour cream, sugar and remaining ingredients in medium bowl, stirring well.  Spread cranberry mixture over prepared crust.
4. Sprinkle reserve oat mixture over filling.  Bake at 325 for 40 minutes or until edges are golden.  Cool completely in pan on wire rack.