Made these Sour Cream & Cranberry Bars yesterday. Very tasty!

[wigs]

I turned sour cream raisin pie into a cookie bar with a crunchy oatmeal crust, custard-style filling and crisp topping. —Shelly Bevington, Hermiston, OR

From Taste of Home magazine. TOTAL TIME: Prep: 35 min. Bake: 35 min. + cooling. MAKES: 24 servings

Sour Cream & Cranberry Bars

Ingredients

3 large egg yolks

1-1/2 cups (12 ounces) sour cream

1 cup sugar

3 tablespoons cornstarch

1/8 teaspoon salt

1 cup dried cranberries

1 teaspoon vanilla extract

CRUST:

1 cup butter, softened

1 cup sugar

2 teaspoons vanilla extract

1-3/4 cups all-purpose flour

1-1/3 cups quick-cooking oats

1 teaspoon salt

1 teaspoon baking soda

1 cup flaked coconut

Directions

1. Preheat oven to 350°. In top of a double boiler or a metal bowl over simmering water, whisk the first five ingredients until blended; stir in cranberries. Cook and stir 15-20 minutes until mixture is thickened. Remove from heat; stir in vanilla.

2. Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, oats, salt and baking soda; gradually beat into creamed mixture. Stir in coconut. Reserve half of the dough for topping. Press remaining onto bottom of a greased 13x9-in. baking dish or pan. Bake 8-10 minutes or until set.

3. Spread sour cream mixture over crust; crumble reserved dough over top. Bake 25-30 minutes or until filling is set and top is golden brown. Cool in pan on a wire rack. Cut into bars. Yield: 2 dozen.

(There is a picture at the link.)

http://www.tasteofhome.com/recipes/sour-cream---cranberry-bars?Login=joinlogin

 

[wigs]

Another first-time cookie REC. Delicious! Buttery Coconut Bars from TOH.

Buttery Coconut Bars
Taste of Home magazine, December 2015

Ingredients
2 cups all-purpose flour
1 cup packed brown sugar
1/2 teaspoon salt
1 cup butter, melted

FILLING:
3 large eggs
1 can (14 ounces) sweetened condensed milk
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup butter, melted
3 teaspoons vanilla extract
1/2 teaspoon salt
4 cups flaked coconut, divided

Directions
1. Preheat oven to 350°. Line a 13x9-in. baking pan with parchment paper, letting ends extend up sides.
2. In a large bowl, mix flour, brown sugar and salt; stir in 1 cup melted butter. Press onto bottom of prepared pan. Bake 12-15 minutes or until light brown. Cool 10 minutes on a wire rack. Reduce oven setting to 325°.
3. In a large bowl, whisk the first seven filling ingredients until blended; stir in 3 cups coconut. Pour over crust; sprinkle with remaining coconut. Bake 25-30 minutes or until light golden brown. Cool in pan on a wire rack. Lifting with parchment paper, remove from pan. Cut into bars. Yield: 3 dozen.

http://www.tasteofhome.com/recipes/buttery-coconut-bars?Login=joinlogin