These little bars are great to snack on, are perfect at holiday time, and would be excellent for a cookie exchange. If you have leftover dough after forming the bars, don't worry, I find that the thinner the crust, the better.
I have made this recipe twice. First I made it with the changes suggested by some readers: 1 cup unsweetened applesauce, 3 cups cranberries, 1 cup sugar and a 9 X 13 pan. But the applesauce diluted the intense cranberry flavor, and the crust wasn't substantial enough (the bars were too flimsy). So the second time, I used the following ingredients, also in a 9 X 13 pan: 4 cups cranberries 1 1/3 cups white sugar 3 tablespoons orange zest 2 cups rolled oats 1 1/2 cups flour 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup packed light-brown sugar 1 teaspoon cinnamon 2 sticks butter I baked it for about 35 minutes at 370 degrees. The cranberry filling had the intense flavor I wanted, and the crust was substantial, making for a firm bar. - 01 Jan 2010 (Review from Allrecipes US | Canada)
I doubled this for a 9x13" pan, with a few modifications to the filling only. Instead of doubling the cranberries, I added the directed 2 cups of cranberries, then I added 2 cups of peeled, chopped, apple and cooked till tender and reduced. Then I added 1/4 cup of apple juice with 1 Tbsp. cornstarch stirred in to thicken filling. The end result was an awesome filling without the bite that often accompanies cranberry recipes. Everybody at my picnic loved it! - 24 May 2006 (Review from Allrecipes US | Canada)
These are dangerously delicious. I make them in a 9 x 13 pan, increasing the amount of filling by adding unsweetened applesauce to the cranberry mixture. I use whole wheat flour. - 31 Oct 2007 (Review from Allrecipes US | Canada)