Festive Cranberry Dessert Squares
|Cranberries||1 Cup (16 tbs) (Fresh Or Frozen)|
|Butter/Margarine||2⁄3 Cup (10.67 tbs), melted|
|Quick bread mix||15 1⁄2 Ounce (Cranberry, 1 Package)|
|Quick cooking oats||1 Cup (16 tbs)|
|Brown sugar||2 Tablespoon|
|Fudge ice cream topping||1 Cup (16 tbs) (Butterscotch Caramel)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Chopped dates||1 1⁄2 Cup (24 tbs)|
|Chopped walnuts||1 Cup (16 tbs)|
In a small bowl, combine cranberries and sugar; set aside.
In a large bowl, combine the butter, quick bread mix, oats and brown sugar; set aside 1 cup for topping.
Press remaining crumb mixture into a greased 13-in x 9-in x 2-in baking dish.
Bake at 350° for 10 minutes.
Meanwhile, combine ice cream topping and flour; set aside.
Sprinkle the cranberry mixture, dates and nuts over crust; drizzle with ice cream topping.
Sprinkle with reserved crumb mixture.
Bake for 25-30 minutes or until golden brown and bubbly.
Cool in pan on a wire rack.
Serve warm or cold.
Store in the refrigerator.