 |
Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 18 |
|
I first discovered this recipe at Christmas a couple years ago, but it's a great way to use frozen cranberries throughout the year. I help out at the elementary school our three sons attend and am active at our church. It seems I'm always baking a batch of these moist bars for some event. -Bonnie Nieter, Warsaw, Indiana Ingredients:
1 package (12 ounces) fresh or frozen cranberries, thawed |
1 package (8 ounces) chopped dates |
2 tablespoons water |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
2 cups old-fashioned oats |
1-1/2 cups packed brown sugar |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup butter, melted |
glaze: |
2 cups confectioners' sugar |
2 to 3 tablespoons orange juice |
1/2 teaspoon vanilla extract |
Directions:
1. In a covered saucepan over low heat, simmer cranberries, dates and water for 15 minutes, stirring occasionally until the cranberries have popped. Remove from the heat; stir in vanilla and set aside.
2. 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 13-in. x 9-in. baking pan. Bake at 350° for 8 minutes.
3. Spoon cranberry mixture over crust. Sprinkle with remaining oat mixture. Pat gently. Bake at 350° for 25-30 minutes or until browned. Cool. Combine glaze ingredients; drizzle over bars. Yield: 3 dozen.
|
|