Cranberry Date Bars

cIf you have some dates and cranberries you bought for the Holidays, here is the recipe for you. They are rich so cut them in small pieces, but they received thumbs up from my taste testers. Notice that the crust has baking soda in it. 

 I did cook my dates and cranberries a little longer as the cranberries were frozen, you need to be sure to cover the pan and stir often so they do not scorch. I added a little water to the filling mixture when cooking just to get them started. I did put the glaze on ours, but I think they would be fine without it. If you want the orange flavor stronger add some grated zest to the cranberries and date mixture when adding vanilla.

Cranberry Date Bars

1 package (12 ounces) fresh or frozen cranberries

8 ounces chopped dates (a scissors works well)

1 teaspoon vanilla extract

CRUST

2 cups all purpose flour

2 cups quick cooking oatmeal

1 ½ cups brown sugar

½ teaspoon baking soda

¼ teaspoon salt

1 cup butter melted

ORANGE GLAZE

2 cups confectioners sugar

2 to 3 teaspoons orange juice

½ teaspoon vanilla extract

 In a saucepan, combine the cranberries and dates and about ¼ to ½ cups water.

Cover and cook over low heat for 15 minutes or until cranberries start to pop, stirring often. Remove from heat and stir in vanilla. Set aside.

 In a bowl combine flour, oats, sugar, baking soda and salt. Stir in the melted butter until crumbly. Press half into an ungreased 13x9x3 inch baking pan. Bake at 350°F. For 8 minutes. Gently spoon cranberry mixture over the crust and spread. Sprinkle with remaining crumb mixture; pat down gently. Bake at 350°F. For 20 to 25 minutes or until golden brown. Cool, combing glaze ingredients; drizzle over cooled bars.

YIELD: about 4 dozen