Ingredients
1 package (12 ounces) fresh or frozen cranberries, thawed1 package (8 ounces) chopped dates3/4 cup chopped pecans2 tablespoons plus 1/2 cup sugar, divided2-1/3 cups all-purpose flour, divided2 cups old-fashioned oats1/2 cup packed brown sugar1/2 teaspoon baking soda1 cup butter, melted3/4 cup caramel ice cream topping
Preparation
Preheat oven to 350°. In a small bowl, combine cranberries, dates, pecans and 2 tablespoons sugar; set aside.
In a large bowl, combine 2 cups flour, oats, brown sugar, baking soda and remaining 1/2 cup sugar. Stir in butter; set aside 1 cup for topping. Press remaining crumb mixture into a greased 13x9-in. baking dish. Bake for 15 minutes.
Meanwhile, place the remaining 1/3 cup 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 until golden brown and bubbly, 30-35 minutes. Cool on a wire rack. Cut into bars. Store in the refrigerator.
