BUTTERSCOTCH CRANBERRY SQUARES

1 cup (250 ml) fresh or frozen cranberries 2tbsp(30ml)sugar

2 1/3 cups (580 ml) flour, divided

2 cups (500 ml) quick-cooking rolled oats 1/2cup(125ml)sugar

1/2 cup (125 ml) firmly packed brownsugar

1/2 tsp (2.5 ml) baking soda Dashofsalt

1 cup (250 ml) butter, melted 1 cup (250 ml) chopped dates 3/4 cup (180 ml) chopped pecans or walnuts

1 can (284 ml) butterscotch ice cream topping 1. Toss cranberries with 2 tbsp (30 ml) sugar; set aside. To prepare crumb mixture, combine 2 cups (500 ml) flour with next 5 ingredients (oats through salt). Stir in melted butter until mixture is crumbly.

2. Reserve 1 cup (250 ml) crumb mixture. Press remaining crumb mixture into a greased 9x13-inch (23x33-cm) baking pan. Bake at 350 F (175 C) for 15 minutes.

3. Combine cranberries, dates and pecans; sprinkle over crust. Stir together butterscotch topping and remaining 1/3 cup (80 ml) flour; drizzle over cranberry mixture. Top with reserved crumb mixture.

4. 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.

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