Recipe by Recipe Junkie
From the Kansas City Star, submitted by Patty A. Peterson, Pleasant Hill KS.
Top Review by Chilicat
I messed up a little on this recipe but it still turned out fine. I forgot to add the vanilla to the cranberries and dates, and I didn't pre-bake the bottom crust. I also had to add a couple tablespoons more water to the cranberries and dates while they were cooking - the flour coating on my chopped dates made the mixture so thick I couldn't even mix it, much less spread it. I liked the way the tartness of the cranberries offset the butter and sugar in the crust. Next time I'll follow the directions as written to see if there's a noticeable difference. In any case, I was looking for a different way to use fresh cranberries and this really hit the spot.
- 1 (12 ounce) package cranberries
- 1 (8 ounce) packagechopped dates
- 1⁄4 cup water
- 1 teaspoon vanilla
- 2 cups flour
- 2 cups oats
- 1 1⁄2 cups brown sugar, packed
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup butter, melted
- cooking spray
- 2 cups powdered sugar
- 1⁄2 teaspoon vanilla
- 2 tablespoons orange juice
Directions See How It's Made
- In saucepan, combine cranberries, dates and water.
- Cook over low heat for 10-15 minutes.
- Stir in vanilla and set aside.
- In bowl, stir in flour, oats, brown sugar, baking soda and salt.
- Stir in melted butter until blended.
- Pat half into bottom of a 13x9" baking pan sprayed with cooking spray.
- Bake at 350 degrees for 8 minutes.
- Spread cranberry mixture over crust, sprinkle with remaining oat mixture, and pat gently.
- Bake 20-22 minutes or until golden brown.
- For glaze, combine powdered sugar and vanilla.
- Stir in orange juice 1 t at a time.
- Drizzle glaze over cooled bars.
- Let sit before cutting.
- You may have to dip knife in water to cut.