Cranberry-Caramel Bars
1 1/2 C fresh cranberries
1/2 C plus 2 T granulated sugar (divided use)
12 1/3 C flour (divided use)
1/2 t baking soda
3/4 C chopped pecans
2 C uncooked regular oats
1/2 C light brown sugar
1 C butter, melted
1 (10 oz.) pkg. chopped dates (I use dry cherries or dry cranberries)
1 (12 oz.) jar caramel sauce
Preheat oven to 350 F. Stir together cranberries and 2 T granulated sugar in a small bowl. Set aside. Combine 2 C flout, 1/2 C granulated sugar, baking soda, oats and light brown sugar; stir in melted butter until crumble. Reserve 1 C flout mixture. Press remaining mixture into bottom of a lightly greased 9x13 inch baking dish. Bake for 15 minutes.
Sprinkle crust with dates, pecans and cranberry mixture. Stir together caramel sauce and remaining 1/3 C flour; spoon over cranberries. Sprinkle with reserved flour mixture and bake for 20 minutes more or until lightly brown and cranberries start to burst. Cool and cut into bars.
Makes 24 cookies.