Ingredients
3 large egg yolks1-1/2 cups sour cream1 cup sugar3 tablespoons cornstarch1/8 teaspoon salt1 cup dried cranberries1 teaspoon vanilla extractCRUST:1 cup butter, softened1 cup sugar2 teaspoons vanilla extract1-3/4 cups all-purpose flour1-1/3 cups quick-cooking oats1 teaspoon salt1 teaspoon baking soda1 cup sweetened shredded coconut
Preparation
Preheat oven to 350°. In top of a double boiler or a metal bowl over simmering water, whisk the first 5 ingredients until blended; stir in cranberries. Cook and stir until mixture is thickened, 15-20 minutes. Remove from heat; stir in vanilla.
Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, oats, salt and baking soda; gradually beat into creamed mixture. Stir in coconut. Reserve half of the dough for topping. Press remainder onto bottom of a greased 13x9-in. baking dish. Bake until set, 8-10 minutes.
Spread sour cream mixture over crust; crumble reserved dough over top. Bake until filling is set and top is golden brown, 25-30 minutes. Cool in pan on a wire rack. Cut into bars.
