A bar cookie with an oatmeal base and topping with a cranberry, walnut and caramel middle filling.
Ingredients
- For the cranberry sauce
1 cup cranberries
2 tablespoons PLUS 1/2 cup sugar, divided
- For the base and topping
2-1/3 cups flour, divided
2 cups rolled oats
1/2 cup packed light brown sugar
1/2 teaspoon baking soda
1 cup butter or margarine, melted
- For the filling
1-1/2 cups chopped dates
1/3 cup chopped walnuts, toasted
1 cup caramel ice cream topping
Directions
- Prepare the cranberries
- Preheat oven to 350 F. In small bowl, combine cranberries and 2 tablespoons sugar; set aside.
- Make the base
- In medium bowl stir together 2 cups flour, oats, 1/2 cup sugar, brown sugar, and baking soda. Stir in melted butter, blend well. Reserve 1 cup of this crumb mixture and set aside. Press remaining crumbs in bottom of 9 x 13-inch baking pan. Bake 15 minutes.
- Make the filling and assemble
- Sprinkle dates, walnuts and cranberry mixture evenly over crust. Stir together caramel topping and remaining 1/3 cup flour; drizzle over fruits and nuts. Sprinkle with reserved crumb mixture.
- Bake
- Return to oven for 20 minutes or until lightly browned. Cool in pan on wire rack. Cut into bars (number of servings depends on how big you make the bars).
Notes
- Posted by “Tamara/SD” to the now-defunct Holiday Cookie Club at Epicurious.com.
