Finally, a bar cookie that makes a big batch, and it's full of fruit and nuts. Save this recipe to make for potlucks and parties.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Bring water to boiling in a small saucepan. Remove from heat. Add dried cherries or cranberries, and let stand for 10 minutes or until softened. Drain fruit and set aside.

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  • Preheat oven to 350 degree F.

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  • For crust, stir together oats, flour, brown sugar, baking powder, and baking soda in a large mixing bowl. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of the crumb mixture. Stir almonds into the reserved crumb mixture; set aside.

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  • Press remaining crumb mixture into the bottom of an ungreased 15x10x1-inch baking pan. Bake in the preheated oven for 12 minutes.

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  • Meanwhile, for filling, stir together the drained cherries or cranberries, cherry preserves, and lemon peel. Spread the filling evenly over baked crust; sprinkle with reserved crumb mixture.

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  • Bake 20 to 25 minutes more or until top is golden brown. Cool completely in pan on a wire rack. In a small saucepan combine the chocolate pieces and shortening; heat over medium-low heat until chocolate is melted. If desired, drizzle melted chocolate mixture over baked bars. Cut into bars. Makes 48 bars.

Nutrition Facts

147 calories; 5 g total fat; 3 g saturated fat; 11 mg cholesterol; 70 mg sodium. 24 g carbohydrates; 1 g fiber; 1 g protein;

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