RECIPE: BEAVER DAM PIGGLY WIGGLY 11.26.19

Cranberry Bars

1 (12 oz.) pkg. whole cranberries

1 c. white sugar

¾ c. water

1 (18.25 oz.) pkg. yellow cake mix

¾ c. butter, melted

2 eggs

1 c. rolled oats

¾ c. light brown sugar

1 tsp. ground ginger

1 tsp. ground cinnamon

In saucepan over MEDIUM heat, combine cranberries, white sugar and water. Cook, stirring occasionally until all of cranberries have popped, and mixture is thick, about 15 minutes. Remove from heat and set aside to cool. Preheat oven to 350°. In large bowl, mix together cake mix, melted butter and eggs. Stir in oats, brown sugar, ginger and cinnamon. Set aside about 1 ½ c. of mixture and spread the rest into bottom of 9×13” baking dish. Pack down to form a solid crust, getting it as even as possible. Spread the cooled cranberry mixture over crust. Pinch off pieces of remaining mixture and place evenly over cranberry layer. Bake for 35-40 minutes, or until top is lightly browned. Cool in pan for about 40 minutes before slicing into bars. Makes 24 bars.

12 oz. Fresh Wisconsin Cranberries @ $ .99; on sale this week at Beaver Dam Piggly Wiggly