Ingredients Jump to Instructions ↓

  1. 1/2 cup (1 stick) butter or margarine , softened

  2. 1/2 cup granulated sugar

  3. 1/4 cup packed light brown sugar

  4. 1 cup all-purpose flour

  5. 1 cup quick-cooking rolled oats

  6. 1/4 teaspoon baking soda

  7. 1/4 teaspoon salt

  8. 1 cup REESE'S Peanut Butter Chips

  9. 1-1/2 cups fresh or frozen whole cranberries

  10. 2/3 cup light corn syrup

  11. 1/2 cup water

  12. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Grease 8-inch square baking pan.

  2. Beat butter, granulated sugar and brown sugar in medium bowl until fluffy. Stir together flour, oats, baking soda and salt; gradually add to butter mixture, mixing until mixture is consistency of coarse crumbs. Stir in peanut butter chips.

  3. Reserve 1-1/2 cups mixture for crumb topping. Firmly press remaining mixture evenly into prepared pan. Bake 15 minutes or until set. Meanwhile, in medium saucepan, combine cranberries, corn syrup and water. Cook over medium heat, stirring occasionally, until mixture boils. Reduce heat; simmer 15 minutes, stirring occasionally. Remove from heat. Stir in vanilla. Spread evenly over baked layer. Sprinkle reserved 1-1/2 cups crumbs evenly over top.

  4. Return to oven. Bake 15 to 20 minutes or until set. Cool completely in pan on wire rack. Cut into bars. About 16 bars.


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