Ingredients Jump to Instructions ↓

  1. 1 package (12 ounces) fresh or frozen cranberries, thawed

  2. 1 package (8 ounces) chopped dates

  3. 3/4 cup chopped pecans

  4. 2 tablespoons plus 1/2 cup sugar, divided

  5. 2-1/3 cups all-purpose flour, divided

  6. 2 cups old-fashioned oats

  7. 1/2 cup packed brown sugar

  8. 1/2 teaspoon baking soda

  9. 1 cup butter, melted

  10. 3/4 cup caramel ice cream topping

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the cranberries, dates, pecans and 2 tablespoons sugar; set aside. In a large bowl, combine 2 cups flour, oats, brown sugar, baking soda and remaining sugar. Stir in butter; set aside 1 cup for topping. Press remaining crumb mixture into a greased 13-in. x 9-in. baking dish. Bake at 350° for 15 minutes. Meanwhile, place the remaining flour in a small bowl. Stir in caramel topping until smooth; set aside. Sprinkle cranberry mixture over crust; drizzle with caramel mixture. Sprinkle with reserved crumb mixture. Bake for 30-35 minutes or until golden brown and bubbly. Cool on a wire rack. Cut into bars. Store in the refrigerator. Yield: 2 dozen.


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