Yield: 24 Servings
|12 ounces||1 bag cranberries|
|1 pack||8 oz. chopped dates|
|1 teaspoon||Vanilla extract|
|2 cups||All purpose flour|
|2 cups||Old fashioned oats|
|1½ cup||Packed brown sugar|
|½ teaspoon||Baking soda|
|1 cup||Butter or margarine melted|
|2 cups||Confectioners sugar|
|2 tablespoons||Up to 3 tbs. orange juice|
|½ teaspoon||Vanilla extract|
In a covered saucepan over low heat, simmer cranberries, dates and water for 15 minutes, stirring occasionally until the cranberries have popped. Remove from heat and stir in vanilla; set aside. In a large bowl, combine the flour, oats, brown sugar, baking soda and salt. Stir in butter until well blended. Pat half into an ungreased 13x9 in baking pan. Bake at 350F for 8 minutes. Spoon cranberry mixture over crust. Sprinkle with the remaining oat mixture. Pan gently. Bake at 350F for 25-30 minutes or until browned. Cool.
Combine glaze ingredients; drizzle over bars.
This recipe from Bonnie Nieter. October/November Taste of Home