I’m a bit behind with my blogging, so this is one of the recipes from December’s Carroll Cafe. These bars turned out great and will definitely be a new favorite after Thanksgiving. This is a great way to use up leftover cranberry sauce, but these are so delicious they’re definitely worth making a new batch of cranberry sauce too. The bars are chewy, tangy and sweet.
Adapted from Pink Parsley
- 2 cups cranberry sauce
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/4 cups light brown sugar
- 1 large egg, room temperature
- 2 cups old fashioned rolled oats
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
If making your own cranberry sauce, make that first and allow it to cool while you assemble the crust.
Preheat oven to 325°F. Line a 9×13″ baking pan with parchment paper and grease lightly with cooking spray.
In a large bowl, beat together the butter and brown sugar, until light and fluffy. Add the egg and mix until well combined.
In a separate bowl, stir together the oats, flour, cinnamon and salt. Add the dry ingredients to the wet ingredients, and mix until just combined.
Press 2/3 of the batter into the prepared baking sheet. Use a piece of plastic wrap to help you press the batter into the pan to prevent the dough from sticking to your hands. Spread the cranberry sauce over the dough. Add dollops of the remaining batter to the top. Bake for 40 to 45 minutes until golden, turning halfway through. Allow the bars to cool for about 2 hours before removing from the pan and cutting into bars.