1 – 12 oz. pkg. cranberries
1 – 8 oz. pkg. chopped pitted dates
1 tsp. vanilla
2 C. rolled oats
1 1/2 C. brown sugar, packed
1/2 tsp. baking soda
1/4 tsp. salt
1 C. margarine or butter, melted
1 recipe Orange Glaze
2 C. powdered sugar, sifted
1/2 tsp. vanilla
2 to 3 T. orange juice
FILLING: In a medium saucepan, combine cranberries and dates. Cook, covered, over low heat for 10 to 15 minutes, or until cranberries pop, stirring frequently. Stir in vanilla. Set aside.
CRUST: Stir together flour, oats, brown sugar, baking soda and salt. Stir in margarine or butter until well blended. Pat half of the oat mixture on the bottom of a 9×13″ baking pan. Bake in 350º oven for 8 minutes. Carefully spread filling over baked oat mixture.
Sprinkle remaining oat mixture atop. Pat gently. Bake for 20 to 22 minutes more or until golden. Cool on a wire rack. Drizzle with glaze. Cut into bars. Makes 32 bars.
ORANGE GLAZE: Stir together powdered sugar, vanilla and orange juice. More juice may be added to make the glaze a drizzling consistency.