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Cranberry Caramel Bars


2 dozen bars


1 cup fresh cranberries
2 tablespoons granulated sugar
2 1/3 cups all-purpose flour, divided
1/2 teaspoon baking soda
2 cups uncooked regular oats
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 cup butter or margarine, melted
1 (10 ounce) package dates, chopped
3/4 cup pecans, chopped
1 (12 ounce) jar caramel sauce


Preheat oven to 350°F. Line a 13" x 9" baking pan with aluminum foil, extending foil at least 2" over ends of pan.

In a small bowl, combine 2 tablespoons of sugar with the cranberries and set aside. Combine 2 cups of flour and the next four ingredients. Stir in melted butter until crumbly. Reserve 1 cup of this mixture and set aside. Press remaining mixture into bottom of the prepared baking pan. Bake for 15 minutes.

Remove from oven and sprinkle with dates, pecans, and the cranberry mixture. Stir the caramel sauce and the remaining 1/3 cup flour together until smooth, spoon over cranberries. Sprinkle with the reserved 1 cup flour mixture. Bake an additional 20 minutes or until lightly browned.

Cool on a wire rack. Lift out of pan with foil overhang. Cut into bars.

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