BUTTERSCOTCH CRANBERRY SQUARES

■ 1 cup (250 mL) fresh or frozen cranberries

■ 2 tbsp (30mL) sugar

■ 2 1/3 cups (580 mL) flour, divided

■ 2 cups (500 mL) quick-cooking rolled oats

■ 1/2 cup (125mL) sugar

■ 1/2 cup (125 mL) firmly packed brownsugar

■ 1/2 tsp (2.5 mL) baking soda

■ Dash of salt

■ 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.