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Sour Cream Cranberry Bars

 Sour Cream Cranberry Bars
A filling made with dried cranberries is layered between a buttery crust and a golden crumb topping in these flavorful bars. They're recommended by Barbara Nowakowski from Mesa, Arizona.
36 ServingsPrep: 15 min. Bake: 30 min. + cooling


  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 2 cups quick-cooking oats
  • 1-1/2 cups plus 2 tablespoons all-purpose flour, divided
  • 2 cups dried cranberries
  • 1 cup (8 ounces) sour cream
  • 3/4 cup sugar
  • 1 egg, lightly beaten
  • 1 tablespoon grated lemon peel
  • 1 teaspoon vanilla extract


  • Preheat oven to 350°. In a large bowl, cream butter and brown
  • sugar until light and fluffy. Combine oats and 1-1/2 cups flour; add
  • to the creamed mixture until blended. Set aside 1-1/2 cups for
  • topping.
  • Press remaining crumb mixture into an ungreased 13x9-in. baking pan.
  • Bake 10-12 minutes or until lightly browned.
  • Meanwhile, in a large bowl, combine the cranberries, sour cream,
  • sugar, egg, lemon peel, vanilla and remaining flour. Spread evenly
  • over crust. Sprinkle with reserved crumb mixture.
  • Bake 20-25 minutes or until lightly browned. Cool on a wire rack.
  • Refrigerate leftovers. Yield: about 3 dozen.

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Sour Cream Cranberry Bars (continued)

Nutritional Facts: 1 serving (1 each) equals 157 calories, 7 g fat (4 g saturated fat), 24 mg cholesterol, 59 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.