Baking bars over the holidays can be quicker and more efficient than making individual cookies. These chewy bars are seasonally appropriate, thanks to the addition of cranberries, dates and nuts.

Yield: Makes 48.



  • 1 cup fresh or frozen cranberries
  • 2 tbsp granulated sugar
  • 2 1/3 cups all-purpose flour, divided
  • 2 cups quick-cooking rolled oats
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 1/2 tsp baking soda
  • Dash salt
  • 1 cup salted butter, melted
  • 1 cup chopped dates
  • 3/4 cup chopped pecans or walnuts
  • 1 can butterscotch ice cream topping


  1. Preheat oven to 350ºF.
  2. Toss cranberries with 2 tbsp sugar; set aside.
  3. To prepare crumb mixture, combine 2 cups flour with next 5 ingredients (oats through salt). Stir in melted butter until mixture is crumbly. Reserve 1 cup crumb mixture. Press remaining crumb mixture into a greased 9x13 inch baking pan. Bake for 15 minutes.
  4. Combine cranberries, dates and pecans; sprinkle over crust.
  5. Stir together butterscotch topping and remaining 1/3 cup flour; drizzle over cranberry mixture. Top with reserved crumb mixture. Return to oven and bake for 20 minutes longer or until lightly browned. Cool on a rack. Cut into squares. May be frozen for up to 1 month.
Nutritional analysis per serving:


169 calories, 13.4 g fat, 10.8 g protein, 0.9 g carbohydrate, 0.4 g fibre, 254 mg sodium

Tip: These moist and chewy squares may be served with a selection of holiday baking or cut into larger portions and served as a dessert.