We enjoyed these bars, but they seemed just a little too sweet. I'd recommend using less sweetener in the cranberries. Chris told me I could make them again, as he finished the last of them.
1/2 C butter, softened
1/2 C granulated sugar
1/4 C packed brown sugar
1 C flour
1 C quick oats
1/4 t baking soda
1/4 t salt
1 C white chocolate or vanilla chips
1 1/2 C fresh or frozen whole cranberries
2/3 C light corn syrup (since I had it on hand I used it, but next time I'd use agave or honey)
1/2 C water
1 t vanilla
Preheat oven to 350 degrees F.
Cream together butter, granulated sugar and brown sugar until fluffy. Stir together flour, oats, baking soda and salt; gradually add to butter mixture, until it is the consistency of coarse crumbs. Stir in chips.
Reserve a scant 1 1/2 C of the mixture of the crumb topping. Firmly press remaining mixture evenly into greased 8" square pan. Bake 15 minutes or until set.
Meanwhile, in medium saucepan, combine cranberries, corn syrup and water. Cook over medium heat, stirring occasionally, until boiling. Reduce heat, and simmer 15 minutes, stirring occasionally. Remove from heat. Stir in vanilla. Spread evenly over baked layer. Sprinkle reserved crumb topping evenly over the top, pressing in as needed.
Bake 15 to 20 minutes or until set. Cool completely in pan on wire rack. Cut into bars.
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