1 C. fresh cranberries
2 T. granulated sugar
2 C. all purpose flour
1/2 t. baking soda
2 C. uncooked regular oats (not quick-cooking)
1/2 C. granulated sugar
1/2 C. light brown sugar, packed
1 C. butter, melted
1 10 oz. package chopped dates
3/4 C. chopped pecans
12 oz. jar of caramel sauce
1/3 C. all-purpose flour

Stir the 2 tablespoons of sugar in a small bowl with the cranberries that have been rinsed and picked through to discard mushy or shriveled cranberries. Set aside.

Combine 2 cups of flour and the next four ingredients. Stir in melted butter until crumbly. Reserve 1 cup of the mixture. Set aside. Press remaining mixture into bottom of a lightly greased 13"x 9" baking dish or pan. (Line the pan with the new "release" aluminum foil, leaving a little overhang, and you can lift bars out to cut with no problem.)

Bake at 350 degrees for 15 minutes. Sprinkle with dates, pecans, and cranberries. Stir the caramel sauce and the 1/3 cup flour together and spoon over cranberries. Sprinkle with the reserved 1 cup flour mixture. Bake an additional 20 minutes or until lightly browned. Cool on a wire rack. Lift out of pan with foil overhand. Cut into bars - approximately 24.