Prep: 35 mins | Bake: 35 mins + cooling | Makes: 2 dozen

Ingredients:

3 large egg yolks

1 1/2 cups sour cream

1 cup sugar

3 tbsp cornstarch

1/8 tsp salt

1 cup dried cranberries

1 tsp vanilla extract

Crust:

1 cup butter, softened

1 cup sugar

2 tsp vanilla extract

1 3/4 cups all-purpose flour

1 1/3 cups quick oats

1 tsp salt

1 tsp baking soda

1 cup flaked coconut

Instructions:

  1. Preheat oven to 350°F. In top of double boiler or a metal bowl over simmering water, whisk the first five ingredients until blended, stir in cranberries. Cook and stir 15-20 mins until mixture is thickened. Remove from heat; stir in vanilla.
  2. 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 in creamed mixture. Stir in coconut. Reserve half of the dough for topping. Press remaining onto bottom of greased 13×9″ baking dish. 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.