I had bought a bag of fresh cranberries with the intention of making a recipe… but I couldn’t find the recipe! LOL Soooo, I didn’t want them to go to waste. I went over to Alicia’s Recipes and found one for Cranberry Caramel Bars. Perfect! Another blog event post to submit :) So without further delay, here are the deliciously decadent, tastefully rich Cranberry Caramel Bars I made this morning!
Join the Cooking with Alicia & Annie Blog event :)
Note: The only problem I had with these was the foil stuck to the sides of these in a few small spots. Just needed to loosen it. The foil was very helpful! I lifted the whole thing out and placed on a cutting board to cut them into individual bars. :)
Cranberry Caramel Bars
These bars have a wonderful flavor, a sweet treat with just enough cranberry twang!
Cranberry Caramel BarsPrint
- 1 cup fresh cranberries
- 2 tablespoons sugar
- 2 1/3 cups all-purpose flour divided
- 1/2 teaspoon baking soda
- 2 cups uncooked regular oats
- 1/2 cup sugar
- 1/2 cup firmly packed light brown sugar
- 1 cup butter or margarine melted
- 1 10-ounce package chopped dates
- 3/4 cup chopped pecans
- 1 12-ounce jar caramel sauce
- Preheat oven to 350 F and line a 13x9x2 pan with aluminum foil, leaving a little overhang, and you can lift bars out to cut with no problem.
- Combine 2 tablespoons of sugar in a small bowl 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 a lightly greased 13×9 baking dish or pan. Bake at 350 degrees 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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