2 cups unsifted all-purpose flour
1 1/2 cups oats
3/4 cup plus 1 tablespoon firmly packed brown sugar
1 cup unsalted margarine or butter, softened
1 (8-oz.) package cream cheese, softened
1 (14-oz.) can sweetened condensed milk
1/4 cup lemon juice from concentrate
2 tablespoons cornstarch
1 (16-oz) can whole berry cranberry sauce
Preheat oven to 350°F. In large mixer bowl, combine flour, oats with 3/4 cup brown sugar and margarine; mix until crumbly.
Reserving 1 1/2 cups crumb mixture, press remainder firmly on bottom of greased 13x9-inch baking pan. Bake 15 minutes.
Meanwhile, in small mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand until smooth; stir in lemon juice. Spread evenly over prepared crust.
In small bowl, combine remaining 1 tbsp. brown sugar and cornstarch; stir in cranberry sauce. Spoon evenly over cheese layer. Top with reserved crumb mixture. Bake 40 minutes or until golden. Cool. Cut into bars. Chill. Store leftovers covered in refrigerator.
Makes 24-36 bars.
Date: September 28, 2002