2 cups all-purpose flour
1/2 cup packed brown sugar
3/4 cup butter, cut into pieces
1 cup regular rolled oats
2/3 cup pear nectar or apple juice
2/3 cup packed brown sugar
2 cups fresh cranberries
1/8 tsp ground nutmeg
Preheat oven to 350 F. For crust, combine flour and 1/2 cup brown sugar in a food processor. Cover and process with one or two on-off turns to mix. Add butter; pulse several times until fine crumbs form. Add oats; pulse once to mix. (Or combine flour and brown sugar in a medium bowl. Cut in butter with a pastry blender until mixture resembles fine crumbs. Stir in oats.) Reserve 1 cup crumb mixture. Press remaining crumb mixture on bottom of ungreased 13x9x2-inch baking pan. Bake in preheated oven for 15 minutes or until crust is lightly brown.
Meanwhile, for filling, combine pear nectar and 2/3 cup brown sugar in a medium saucepan. Bring to boiling, stirring to dissolve sugar. Add cranberries, return to boiling; reduce heat. Simmer, uncovered, for 10 minutes or until filling is slightly thickened, stirring occasionally. Remove from heat; stir in nutmeg.
Spread filling evenly over baked crust. Sprinkle with reserved crumb mixture. Bake in preheated oven for about 25 minutes or until top is lightly browned. Cool completely in pan on wire rack. Cut into bars. Makes 32.
To store: Place bars in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1 month.
Source: BHG Christmas Cookies, 2007.