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Category: Bars
Prep Time: Cook Time: Total Time:
2 cups flour
1 1/2 cups quick-cooking oats
1 cup butter, cut into small pieces
3/4 cup plus 1 tbsp firmly packed light brown sugar, divided use
1 3/4 cups miniature candy-coated chocolate pieces, divided use
1 (8-oz) pkg cream cheese
1 (14-oz) can sweetened condensed milk
1/4 cup fresh lemon juice
1 tsp vanilla extract
1 (16-oz) can whole berry cranberry sauce or other types of berry sauces, jams or preserves
2 tbsp cornstarch
Preheat oven to 350. Lightly grease a 13x9 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 tbsp 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.
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CRANBERRY CHEESE BARS
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Category: Bars
Prep Time: Cook Time: Total Time:
2 cups flour
1 1/2 cups quick-cooking oats
1 cup butter, cut into small pieces
3/4 cup plus 1 tbsp firmly packed light brown sugar, divided use
1 3/4 cups miniature candy-coated chocolate pieces, divided use
1 (8-oz) pkg cream cheese
1 (14-oz) can sweetened condensed milk
1/4 cup fresh lemon juice
1 tsp vanilla extract
1 (16-oz) can whole berry cranberry sauce or other types of berry sauces, jams or preserves
2 tbsp cornstarch
Preheat oven to 350. Lightly grease a 13x9 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 tbsp 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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