| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Dessert |
24 |
Servings |
INGREDIENTS
| 1 |
c |
Cranberries |
| 2 |
tb |
PLUS 1/2 cup sugar; divided |
| 2 1/3 |
c |
Flour; divided |
| 2 |
c |
Rolled oats |
| 1/2 |
c |
Packed light brown sugar |
| 1/2 |
ts |
Baking soda |
| 1 |
c |
Butter or margarine; melted |
| 1 1/2 |
c |
Chopped dates |
| 1/3 |
c |
Chopped walnuts; toasted |
| 1 |
c |
Caramel ice cream topping |
INSTRUCTIONS
Preheat oven to 350F. In small bowl, combine cranberries and 2 T sugar; set
aside. In medium bowl stir together 2 c flour, oats, 1/2 c sugar, brown
sugar, and baking soda. Stir in melted butter, blend well. Reserve 1c crumb
mixture. Press remaining crumbs in bottom of 9x13-inch baking pan. Bake 15
minutes. Sprinkle dates, walnuts and cranberry mixture evenly over crust.
Stir together caramel topping and remaining 1/3 c flour; drizzle over
fruits and nuts. Sprinkle with reserved crumb mixture. Return to oven for
20 minutes or until lightly browned. Cool in pan on wire rack. Cut into
bars.
Recipe by: Sunsweet Date package
Posted to recipelu-digest Volume 01 Number 220 by Nancy Pallotta
<nancee@neo.lrun.com> on Nov 08, 1997
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