You can have this delicious treat for breakfast, dessert, or any time! After baking, it continues to be moist for days. All of my friends love it.
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 24 |
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups rolled oats
- ¾ cup brown sugar
- 1 cup butter, softened
- 1 (8 ounce) package cream cheese
- 1 (14 ounce) can sweetened condensed milk
- ¼ cup lemon juice
- 1 tablespoon brown sugar
- 2 tablespoons cornstarch
- 1 (16 ounce) can whole berry cranberry sauce
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir flour, oats, and 3/4 cup brown sugar together in a medium bowl. Cut in butter until mixture is crumbly. Reserve 1 1/2 cups of this mixture and press remaining mixture into the bottom of a 9×13-inch pan.
- Bake crust in the preheated oven for 15 minutes .
- Meanwhile, beat cream cheese with sweetened condensed milk in a small bowl until light and fluffy. Stir in lemon juice and spread mixture evenly over prepared crust. Empty cranberry sauce into a small bowl and stir in cornstarch and brown sugar. Spoon over cream cheese layer. Sprinkle top with reserved crust mixture.
- Bake in the preheated oven until top is golden, about 35 to 40 minutes. Let cool completely before cutting into bars. Store covered in the refrigerator.
Nutrition Facts
| Calories | 259 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 8 g |
| Sodium | 109 mg |
| Sugars | 19 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
these are very good but the proportion of crust to cranberry/cream cheese mixture is more than I would like. I think next time, I will put this in a 11×15 pan and only reserve 1 cup for the top. I also will double the cranberry and cream cheese mixtures. The crust is nice, buttery, slightly crispy. I added a bit of salt to the crust so it would not be bland. I did add vanilla to the cream cheese mixture. I also love the taste of orange with cranberry so I added the zest of one orange to the cranberry sauce, and used the orange juice to replace the lemon juice in the cream cheese mixture. This added a nice component. I did like the fact that these were not messy, and could be eaten with the hand without having to use a fork and plate. Lots of possibilities with replacing the cranberry sauce with a can of blueberry or raspberry pie filling. easy recipe and will make again but in a bigger pan with the adjustments. Again, just a personal preference.
These were very good. I made two modifications because of what I had on hand. I used steel cut oats instead of rolled oats and that worked out fine. I opened my can of Eagle Bran to discover it had completely caramelized, so I added an egg and some powdered sugar to the cream cheese instead, which worked great. Took them to a Christmas party at work and they were very popular.
My family loved it. I may have pounded the bottom layer in a bit too much but I didn’t want it to fall apart.
I made these for a dinner. Everyone loved them and had seconds. I also doubled the cranberries and didn’t add sugar to them.
This is exactly the cranberry bar I have been craving! I made the changes suggested by KIMIRAEJ because I wanted lots of cranberry flavor. I made the recipe as written except for adding a second can of whole cranberries, 2 additional Tablespoons of cornstarch, and no brown sugar in the cranberry layer. I’m adding a picture of the bars. They’re the ones on the teal color paper plate.
Like other reviewers, I added an additional jar of cranberry sauce. I also successfully froze some of the bars.
Love this! I also added cinnamon to the crumble and omitted brown sugar from the cranberries. Delish!
Delicious and rich. Tastes like a cranberry cheesecake with a crunchy crust.
To me, this was just OK. Quick, but no real wow to it. I followed the recipe exactly.
Good dessert! Entire family enjoyed it. Have one diabetic and he was not able to eat this due to the sugar content. Used fresh cranberries cooked with 1/2 Cup water and 1/2 Cup sugar until sweet.
These are very good as the recipe reads, but not amazing. I changed the cranberry to rasberry sauce and it was SO much better. I also added 1/4 more butter to the crust and crumble recipe with 1/2 tsp salt and it make it just oh so much better! Rasberry is just much stronger and better than the cranberry.
This is great. I took some of the other suggestions and doubled up on the cream cheese mixture. Great tip. Also, wait until it is completely cooled, I stuck mine in the fridge and cut it up the next day. That way it is not goowy and cuts in nice squares. I used fresh candberries. I put a bag and a half on the stove with 1 cup of sugar and 1/2 cup of water until and let them simmer until it turned into a jelly-like substance. It was fabulous!
Flavor? Amazing. But I ned to try again using regular flour, then tweak it from there. I used gluten-free flour, since it’s all I had on hand, and the crust was just too hard. Also the ratio of bottom crust to cheese filling seemed off, as well. It is tasty and unique enough, however, to make another go of it!
This recipe was wonderful! A great for thanksgiving dessert that adds variety to the dessert table! Very quick and easy to make. Kids as well as adults find that these creamy-sweet desserts hit the sweet tooth!
Pretty darn good. The hubs loved it. Very unexpected, but really good. Used the homemade cranberry sauce on the website since I had a bag of fresh ones. Turned out delish.
This is my idea of the perfect cheesecake bar cookie. I followed the recipe exactly except for adding about 2 Tb. brandy to the cranberry mix. This was easy to make and utterly delicious.
These are incredible… not easy but worth the effort.
This was a good recipe. I didn’t have the can of whole berry cranberry sauce, so I used a can of jellied cranberry sauce and then mixed it with some cranberries. It came out well, however, I think next time I will double the cream cheese mixture because I would’ve liked to taste some more cream cheese more than all the crust and cranberries. Overall, a good recipe 🙂 Thanks for sharing
These are addicting and a holiday favorite!
OMG….these were awesome!!!! I also made a few changes. I followed what another person suggested and added an egg to the cream cheese and condensed milk..it made it like a cheesecake fillling. I also added some chopped pecan and coconut to the crumbs for the topping!! It was a huge hit at dinner tonight!!! Thank you for posting this!!
OMG….these were awesome!!!! I also made a few changes. I followed what another person suggested and added an egg to the cream cheese and condensed milk..it made it like a cheesecake fillling. I also added some chopped pecan and coconut to the crumbs for the topping!! It was a huge hit at dinner tonight!!! Thank you for posting this!!