Recipe by Sweet Diva MJ
From my Best of Country Cooking Cookbook collection. This is my favorite cranberry dessert - I could eat the whole pan myself! Fortunately, my family won't let me - they love them too! Even my neighbor, who doesn't like cranberries, can't resist these bars.
Top Review by Roxygirl in Colorado
I made these for coffee hour and they went fast. These are addicting and I can see how you could eat the whole pan! I used frozen cranberries and needed to add some water (about 4 tbs) to keep them from sticking. The orange flavor in the frosting really makes these. Thanks for posting! Roxygirl
- 1 (12 ounce) package fresh cranberries or 1 (12 ounce) package frozen cranberries
- 1 (8 ounce) packagechopped dates
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 cups quick-cooking oats
- 1 1⁄2 cups packed brown sugar
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup butter, melted
- 2 cups confectioners' sugar
- 2 -3 tablespoons orange juice
- 1⁄2 teaspoon vanilla extract
Directions See How It's Made
- In a saucepan, combine cranberries and dates.
- Cover and cook over low heat for 15-20 minutes or until berries pop, stirring often. (I also mash the cranberries with a fork once they are soft enough and reach the about-to-pop stage).
- Remove from the heat and stir in vanilla; set aside.
- In a bowl, combine flour, oats, sugar, baking soda and salt.
- Stir in butter until crumbly.
- Press half into an ungreased 13-in. x 9-in. x 2-in. baking pan.
- Bake at 350 for 8 minutes. Spoon cranberry mixture over the crust; spread gently. Sprinkle with remaining crumb mixture;pat down gently.
- Bake at 350 for 20-25 minutes or until golden brown. Cool.
- Combine glaze ingredients; drizzle over bars.
- Yield: 4 dozen.