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Winning Cranberry Date Bars Recipe

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I enjoy making this when the cranberry season arrives. It's very easy to put together, which is perfect for busy moms like me.

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Winning Cranberry Date Bars Recipe

Prep: 20 min. Bake: 30 min. + cooling

Yield: 48 Servings

20 30 50

Ingredients

1 package (12 ounces) fresh or frozen cranberries
1 package (8 ounces) chopped dates
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups quick-cooking oats
1-1/2 cups packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, melted
ORANGE GLAZE:
2 cups confectioners' sugar
2 to 3 tablespoons orange juice
1/2 teaspoon vanilla extract

Directions

In a large saucepan, combine cranberries and dates. Cover and cook over low heat for 15 minutes or until berries pop, stirring often. Remove from the heat and stir in vanilla; set aside.
In a large bowl, combine the flour, oats, brown sugar, baking soda and salt. Stir in butter until crumbly. Press half into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 8 minutes. Spoon cranberry mixture over the crust; spread gently. Sprinkle with remaining crumb mixture; pat down gently.
Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack. Combine glaze ingredients; drizzle over bars. Yield: 4 dozen.

Nutritional Facts 1 bar equals 128 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 67 mg sodium, 22 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Cranberry Date Bars in Country December/January 1998, p49

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Reviews for Winning Cranberry Date Bars (4)

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Winning Cranberry Date Bars

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Reviewed on Dec. 30, 2011 by Donalee2

I HAVEN'T TRIED THIS RECIPE BUT I WILL. ABOUT THE CRANBERRIES AND DATES COOKING WITHOUT WATER. YES YOU CAN BUT YOU WANT TO KEEP THE FIRE UNDER THEM LOW UNTIL THE CRANBERRIES START TO POP TO GIVE THE MOISTURE. I COOK CRANBERRIES WITHOUT WATER ALL THE TIME.

Reviewed on Apr. 12, 2011 by madcookingmama

To the question about cooking the cranberries and dates without water--it works. The cranberries start to pop as they cook with the dates and it makes a thick, yet moist paste. You do not need any water! Trust the recipe-it is amazing!

Reviewed on Apr. 12, 2011 by madcookingmama

These are absolutely fabulous! I have been baking these delectable bars ever since they first appeared in Country magazine back in 1998. They are a family tradition at both Christmas and Thanksgiving and EVERYONE who tastes them asks for the recipe. This is a keeper!