Oatmeal Cranberry Bars

Dried Cranberries (1 Pound Bag)

Raw Pecans (1 Pound Bag)

• 1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
• 1/4 teaspoon ground cinnamon
• 1/2 cup I Can't Believe it's Not Butter, softened
• 1 egg
• 3/4 cup non-fat sour cream
• 3 tablespoons splendra
• 2 teaspoons grated lemon peel
• 1/4 teaspoon vanilla
• 1 egg yolk
• 1 cup dried cranberries
• 1/2 cup coarsely chopped pecans or walnuts

1. Heat oven to 350°F. Line 9-inch square pan with foil, leaving 1 inch of foil extending up over sides of pan. Spray foil-lined pan with cooking spray.
2. In large bowl, stir cookie mix, cinnamon, butter and egg until stiff dough forms. Reserve 1/4 of the dough. Press remaining dough in bottom of foil-lined pan. Bake 15 minutes.
3. In small bowl, stir sour cream, sugar, lemon peel, vanilla and egg yolk until well blended. Stir in craisins. Spread over crust. Stir pecans into reserved oatmeal dough; crumble over cranberry mixture.
4. Bake 18 to 20 minutes or until top is light brown. Cool 30 minutes. Refrigerate 2 hours. For bars, cut into 4 rows by 4 rows. Store covered in refrigerator.

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