Just a few more days until Christmas, and you can tell by the infrequency of my posts that I am running a little behind. I am not complaining mind you: buying presents for people I love, wrapping them, humming Christmas carols, thumbing through recipes and planning meals, watching beloved Christmas shows and movies—the holidays are a great time of year.
It is also a great time of year for the countertop to have a few treats for passersby wanting “a little something.” And this little something is really, really good. This is a recipe adapted from Southern Living that my niece-in-law was kind enough to share a couple of years ago. I make these at least once a season and once you’ve tried them, you might too. A joyful and Merry Christmas to all.
Cranberry – Caramel Bars (adapted from Southern Living)
Yield: 24 bars
Ingredients:
1 cup fresh cranberries, washed and drained well
2 tablespoons sugar
2 1/3 cups all-purpose flour, divided
½ teaspoon baking soda
2 cups uncooked regular oats
½ cup sugar
½ cup firmly packed light brown sugar
1 cup butter, melted
1 cup chopped fresh dates (about 10 ounces)
¾ cup chopped pecans
1 (12-ounce) jar caramel sauce
Preparation:
Stir together the cranberries and 2 tablespoons of sugar in a small bowl; set aside.
Combine two cups of the flour and the next four ingredients. Stir in the melted butter until crumbly. Reserve 1 cup of the flour mixture. Press the remaining mixture into a greased 13 x 9-inch baking pan.
Bake at 350 degrees for 15 minutes. Sprinkle with dates, pecans and the cranberries. Stir together the caramel sauce and the remaining 1/3 cup flour and spoon over the cranberries.
Sprinkle with the reserved one cup flour mixture. Bake for 20 minutes or until lightly browned. Cool in pan on a wire rack. Cut into bars and serve.