Grant; hwwk11b 2 1/3 c Flour
1 c Brown sugar; packed
1 ts Cinnamon
1/2 ts Nutmeg
1/4 ts Cloves
1/2 ts Salt
1 c Butter, cold; in 16 pieces
1 1/2 c Rolled oats
16 oz Cranberry sauce-whole berrie
1/2 c Orange marmalade; thick
1 ts Vanilla extract
1 c Walnuts; chopped
DESCRIPTION: Chewy Cranberry Oat Bars with an oat-nut topping. Preheat oven to 350. Grease a 10×15 jellyroll pan (9×13 okay). In a large bowl, combine 2 c flour, brown sugar, cinnamon, nutmeg, cloves and salt. Cut in butter until resembles coarse meal. Stir in oats. Reserve 1 1/2 c of mixture. Firmly press remainder in bottom of prepared pan. Bake 15 minutes. Cool 10 minutes before filling. In medium bowl, stir together cranberry sauce, marmalade and vanilla. Slowly add remaining 1/3 C flour, blending thoroughly. Spread evenly over baked and cooled crust. Add nuts to reserved oat mixture, sprinkle over top of cranberry filling. Bake 30 minutes or until lightly browned. Cool in pan on rack. Cut into 64 bars. Store in airtight container one week, freeze for longer storage. From “The Joy of Cookies.” Formatted by Theresa Grant, HWWK11b. —–