1sheet (18x12 ") reynolds wrap (heavy duty)
·nonstick cooking spray
1 cpacked brown sugar
1 cmargarine or butter, softened
1 3/4 call-purpose flour
1 1/2 cquick-cooking oats
1 tspbaking powder
1 jar(s)(12 oz) orange marmalade
2/3 cdried cranberries
How to Make Cranberry-Orange Bars
- Preheat oven to 350F
Line a 13x9x2" pan with aluminum foil crimp edges of foil to rim of pan and spray foil with nonstick cooking spray, set aside.
- Beat together brown sugar and margaine until light and fluffly. Add eggs and beat well. Stire in flour, oats and baking powder. Reserve 1 cup of dough for topping. Spread remaining dough in foil-lined pan. Combine orange marmalde and cranberries, spread evenly over dough. Drop small amounts of reserved dough over filling.
- Bake 25-30 minutes or until golden brown. Cool in pan on wire rack.
Use foil to lift bars from pan, cut into bars.
Make 24 bars.