Cranberry-Caramel Streusel Squares

I’m still in holiday baking mode here, (this was drafted the week before Christmas, so I had to post this).  To be honest, I’m detoxing for the month of January.  Just too many goodies were consumed by moi for the entire month.  But these delicious beauties with cranberries, oats, dates and pecans will have you reaching out for more than one square at a time.  They can really be made at any time, but adds a festive touch just around Christmas.  They freeze and refrigerate extremely well too.They are so easy to assemble, and I guarantee the results will not disappoint.  I find myself baking more over the holiday season than at any other time.  In years past, I’d assemble about half a dozen cookies and squares in pretty decorative boxes with snazzy ribbons and hand these out to neighbors and friends over Christmas.  It has been a wonderful holiday season, our girls were home for the holidays, we had some friends grace our Christmas table to celebrate good cheer and I cooked turkey and all the trimmings, as we were away for Thanksgiving.    A short and sweet introduction to these flavorful squares.  Happy New Year friends!

Cranberry-Caramel Streusel Squares

  • 1 1/2 cups all purpose flour
  • 1/2 cup icing sugar
  • 2/3 cup butter, chilled and cut into chunks
  • 1 1/2 cups all-purpose flour
  • 1/2 cup quick-cooking oats
  • 2 tbs granulated sugar
  • 1/4 tsp baking soda
  • 1/4 butter, melted
  • 1 bottle caramel sauce (12.25oz)
  • 1/3 cup all-purpose flour
  • 1 cup cranberries (fresh or frozen)
  • 10 oz. dates, pitted and sliced
  • 1 cup pecans, coarsely chopped

Method

Preheat oven to 350 deg.  Grease a 9″x 13″ pan and set aside.  In a medium-size bowl, using a fork, stir the flour with the icing sugar until mixed.  Cut in the butter until the mixture is crumbly.  Turn the mixture into the baking dish, press firmly and evenly over the bottom of the dish.  Bake in the center of the oven until the edges are golden, from 20-25 minutes. Remove from the oven.  Meanwhile, for the streusel, stir 1/2 cup flour with the oats in a medium-size bowl with brown sugar, granulated sugar and baking soda.  Stir in the melted butter until mixture is crumbly, set aside.

Now in a large bowl, stir in the caramel sauce with 1/3 cup flour.  Stir in the cranberries, dates and pecans.

IMG_2271Spread the filling mixture over the top of the warm baked base, making sure the cranberries and dates are evenly distributed. (See below).

Sprinkle top with streusel mixture, return to the oven, bake until the top is light brown from 35-40 minutes.

Remove from the oven, cool at least 30 minutes.

IMG_2286

Cut into 24 squares, then cool completely in the baking dish.  Store in an airtight container in the refrigerator up to 1 week or freeze up to 3 months.

Off to our weekly Fiesta Friday #49 hosted by the gracious Angie.  Welcome and thanks for co-hosting  Mr. Fitz and Kaila.

 

16 comments

    1. Thank you Julie. Cranberries are just lovely, I made a nice fresh cranberry relish too for Christmas, it was so yummy! Yes, don’t we all need a detox? I’ll need to re-adjust my scales soon 🙂

      Liked by 1 person

    1. Great idea, even frozen cranberries will work just great if you don’t feel like making them after all this rich food we’ve all been gorging on lately. By the way, yesterday I tried to comment on your shrimp scampi and the rangoons, and there was no comment box visible.

      Like

      1. Thanks for letting me know about my posts. Ngan said the same thing. If you have a chance would you comment again on one of them so I can see if it is fixed and let me know. I have a question into wordpress but in the meantime I think I corrected it. I really would appreciate it…:)

        Liked by 1 person

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