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Author Notes: This is a rich but easy bar cookie made with a seasonal ingredient, cranberry apple butter. —LeAnn Hampton
- 3/4 cup whole wheat flour
- 3/4 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2 1/2 cups quick-cooking oats, uncooked
- 1 1/2 cups sugar
- 5 ounces dried cranberries
- 1 1/2 cups melted butter
- 1 1/2 cups cranberry apple butter
Glaze and topping
- 1/2 cup sliced almonds, lightly toasted
- 1 1/4 cups confectioners sugar
- 4 tablespoons milk
- Combine flour, soda, salt, and cinnamon in a large bowl.
- Add oats, sugar and dried cranberries.
- Press half of mixture in a greased 13 x 9 x 2 inch baking pan.
- Top with cranberry apple butter.
- Sprinkle with remaining crumb mixture.
- Pat it lightly, and place in 350 degree oven for approximately 30-35 minutes or until golden brown.
- While mixture is baking, combine the confectioner's sugar and milk together for the glaze.
- As soon as mixture is out of the oven, drizzle half of the glaze on the top, sprinkle with almonds and drizzle with remaining glaze.
- Adapted from an Apple Butter Bar recipe in the Country Living Recipes by Jean Liles from Exmoor House. Many changes were made in creating this version.
- This recipe was entered in the contest for Your Best Holiday Cookie from Anywhere in the World
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