Cranberry Caramel Streusel Squares

These squares from Chatelaine magazine are pretty enough for Christmas but so good that you'll want to make them anytime you want something special!

• Ready In: 1 hr 20 mins
• Yields: 24 squares

Ingredients

• Base

• 1 1⁄2 cups all-purpose flour
• 1⁄2 cup icing sugar
• 2⁄3 cup butter, chilled and cut into chunks

• Streusel

• 1⁄2 cup all-purpose flour
• 1⁄2 cup quick-cooking oats
• 2  tablespoons brown sugar
• 2  tablespoons granulated sugar
• 1⁄4 teaspoon baking soda
• 1⁄4 cup butter, melted

• Filling

• 1 (284 ml) can  caramel sauce
• 1⁄3 cup all-purpose flour
• 1  cup cranberries (fresh or frozen)
• 10  ounces dates, pitted and chopped
• 1  cup pecans, coarsely chopped

Directions

1. Preheat the oven to 350 degrees F.
2. Grease a 9" x 13" pan and set aside.
3. In a medium-size bowl, using a fork, stir the flour with the icing sugar until blended.
4. Using a pastry blender or 2 knives, cut in the butter until the mixture is crumbly.
5. Turn the mixture into the baking dish.
6. Press firmly and evenly over the bottom of the dish.
7. Bake in the centre of the oven until the edges are golden, from 20 to 25 minutes.
8. Remove from the oven.
9. Meanwhile, in a medium-size bowl, stir 1/2 cup flour with the oats, brown sugar, granulated sugar and baking soda.
10. Stir in the melted butter until the mixture is crumbly.
11. Set aside.
12. In a large bowl, stir the caramel sauce with 1/3 cup flour.
13. Stir in the cranberries, dates and pecans.
14. Spread the filling mixture over top the warm baked base, making sure the cranberries and dates are evenly distributed.
15. Sprinkle with the streusel mixture.
16. Return to the oven.
17. Bake until the top is light brown, from 35 to 40 minutes.
18. Remove from the oven.
19. Cool on a rack at least 30 minutes.
20. Cut into 24 squares, then cool completely in the baking dish.
21. Store in an airtight container in the refrigerator up to 1 week or freeze up to 3 months.