Cranberry Caramel Streusel Squares

Total Time: 1 hr 20 mins Preparation Time: 25 mins Cook Time: 55 mins

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup icing sugar
• 2/3 cup butter, chilled and cut into chunks
• 1/2 cup all-purpose flour
• 1/2 cup quick-cooking oats
• 2 tablespoons brown sugar
• 2 tablespoons granulated sugar
• 1/4 teaspoon baking soda
• 1/4 cup butter, melted
• 1 (284 ml) can caramel sauce
• 1/3 cup all-purpose flour
• 1 cup cranberries (fresh or frozen)
• 10 ounces dates, pitted and chopped
• 1 cup pecans, coarsely chopped

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 grease a 9" x 13" pan and set aside.
• 3 in a medium-size bowl, using a fork, stir the flour with the icing sugar until blended.
• 4 using a pastry blender or 2 knives, cut in the butter until the mixture is crumbly.
• 5 turn the mixture into the baking dish.
• 6 press firmly and evenly over the bottom of the dish.
• 7 bake in the centre of the oven until the edges are golden, from 20 to 25 minutes.
• 8 remove from the oven.
• 9 meanwhile, in a medium-size bowl, stir 1/2 cup flour with the oats, brown sugar, granulated sugar and baking soda.
• 10 stir in the melted butter until the mixture is crumbly.
• 11 set aside.
• 12 in a large bowl, stir the caramel sauce with 1/3 cup flour.
• 13 stir in the cranberries, dates and pecans.
• 14 spread the filling mixture over top the warm baked base, making sure the cranberries and dates are evenly distributed.
• 15 sprinkle with the streusel mixture.
• 16 return to the oven.
• 17 bake until the top is light brown, from 35 to 40 minutes.
• 18 remove from the oven.
• 19 cool on a rack at least 30 minutes.
• 20 cut into 24 squares, then cool completely in the baking dish.
• 21 store in an airtight container in the refrigerator up to 1 week or freeze up to 3 months.