Cranberry and Caramel Date Bars
Indulge in the perfect balance of fruity, sweet, and crumbly with these Cranberry and Caramel Date Bars—a delightful treat that’s as irresistible as it is easy to make. Featuring a hearty oat crust and crumb topping, these bars sandwich a luscious layer of rich date paste, vibrant dried cranberries, and a drizzle of gooey caramel sauce. The combination of chewy textures and warm, caramelized flavors makes them a standout dessert, snack, or holiday party offering. Ready in under an hour with simple pantry staples, these bars are the ultimate make-ahead treat, staying fresh for days. Ideal for fall gatherings, dessert tables, or as a luxurious coffee companion, this recipe beautifully marries wholesome ingredients with indulgent flavors. Perfect for fans of fruit-forward desserts and caramel lovers alike!
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Recipe Information
Ingredients
- 2 cups Rolled oats
- 1.5 cups All-purpose flour
- 0.75 cups Brown sugar
- 0.75 cups Unsalted butter, melted
- 0.5 teaspoons Salt
- 1.5 cups Dates, pitted and chopped
- 0.75 cups Water
- 1 teaspoons Vanilla extract
- 0.75 cups Dried cranberries
- 0.5 cups Caramel sauce
Instructions
Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, combine the rolled oats, all-purpose flour, brown sugar, melted butter, and salt. Stir until the mixture is crumbly and well combined.
Press two-thirds of the oat mixture firmly into the bottom of the prepared baking pan, forming an even layer. Set the remaining one-third aside for the topping.
In a medium saucepan, combine the chopped dates and water. Cook over medium heat, stirring occasionally, until the dates break down and form a thick paste, about 8-10 minutes.
Remove the saucepan from the heat and stir in the vanilla extract.
Spread the date mixture evenly over the oat crust in the pan.
Sprinkle the dried cranberries evenly over the date layer, and drizzle the caramel sauce on top.
Crumble the remaining oat mixture over the cranberry and caramel layers, ensuring that some date filling is visible.
Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown.
Allow the bars to cool completely in the pan. Once cooled, use the parchment paper overhang to lift the bars out of the pan and onto a cutting board.
Cut into 12 bars and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
4464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.1 g | 227% | |
| Saturated Fat | 104.3 g | 522% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1863 mg | 81% | |
| Total Carbohydrate | 690.0 g | 251% | |
| Dietary Fiber | 45.5 g | 162% | |
| Total Sugars | 414.4 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 484 mg | 37% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 2899 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
