BUTTERSCOTCH CRANBERRY SQUARES

Ingredients

• 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

Directions

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.