I know you think I haven’t eaten anything except baking for the last few weeks now.
That’s not entirely true.
I mean, you can be sure I’ve been doing a lot of taste-testing. But I occasionally try to be a responsible mother and cook real food. It’s just more fun to tell you about all kinds of sweet, gooey things you can make for Christmas instead.
So, I was perusing my Southern Living Christmas cookbook, the same cookbook I got this recipe from, and I found this gem. I had in fact passed by it many, many times.
Because there was no picture.
I think that’s kind of a thing of the past, right? Cookbooks without pictures? I mean, how am I supposed to know if I did it right?
Anyway, so I had to make these because I thought, “what an odd and totally incredible combination?” And then I remembered these Cranberry Dulce de Leche Hand Pies from the lovely Karen at The Food Charlatan. So obviously, they were going to be amazing.
They totally were.
And if some vanilla ice cream accidentally falls on them when they’re still warm from the oven? I won’t even judge.
And since they’re already filled with caramel, a little extra on top certainly won’t hurt.
I mean, it’s pretty much Christmas, so you may as well indulge a little. 😉
Pin this recipe to save for laterPin this recipe to your favorite board
Cranberry Caramel Bars
- 3 cups fresh cranberries
- 6 tbsp sugar
- 2 1/3 cup all-purpose flour divided
- 1/2 tsp baking soda
- 2 cups regular large oats
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 cup butter melted
- 3/4 cup chopped pecans
- 1 1/2 cups caramel sauce
- Line a 9×13″ pan with tin foil and spray with non stick spray. Preheat oven to 350 degrees F.
- Stir together cranberries and 6 tbsp sugar. Set aside.
- Combine 2 cups flour, baking soda, oats, sugar and brown sugar in a large bowl. Stir in melted butter until crumbly. Set aside 1 cup of flour mixture.
- Press remaining flour mixture into prepared pan and bake for 6-8 minutes, until crust appears dry but not browned.
- Sprinkle crust with cranberries and pecans. Combine caramel sauce with remaining ⅓ cup flour and pour over top. Sprinkle with remaining flour mixture and press down gently. Bake 20-25 more minutes until lightly browned.
- Cool on a wire rack and cut into bars.
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!Tag @thereciperebel