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• 1 cup butter, softened
• 1 cup packed brown sugar
• 2 cups quick-cooking oats
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup raisins
• 1 cup dried cranberries
• 1 cup sour cream
• 3/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon grated lemon peel
• 1 teaspoon vanilla
• 1 egg

Preheat oven to 350ºF.

In a large bowl, mix butter and butter. Stir in oats, flour and baking soda -- until mixture is crumbly. Divide in half.

Press oat mixture into the bottom of an ungreased 13X9X2 baking pan. (Line the pan with foil or parchment for easy removal of the bars after baking.)

Bake for about 10 minutes or until golden brown. Remove from oven and set aside.

In another bowl, beat the egg. Add in the sugar, sour cream, vanilla, lemon peel and 2 tablespoons flour. Mix well. Add the cranberries and raisins until evenly distributed. Pour over the baked crust and evenly top with remaining oat mixture.

Bake 25 to 30 minutes or until top is golden brown and filling is set. Cool completely before cutting (about an hour).

Note: You can mix this recipe up by using other dried fruits such as apricots, prunes and/or dates. Simply reduce the raisins and cranberries to 1/2 cup each and make up the rest with other fruit.