Here’s the thing. My mom has been making these exact bars for over 30 years, and they are my FAVORITE bar EVER! She can’t recall which magazine/newspaper exactly she found the recipe in, but she always had/has a small notepad and pen in her purse to jot down important recipes just like this.

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What are Cranberry Date Bars?

The oat shortbread crust doubles as the crumb topping. In between those gorgeous layers is a sticky, sweet, and tart jammy layer of dates and fresh cranberries that have been cooked down slowly with orange juice and zest.

On top of it all is the most delicious fresh orange juice glaze that melts in and between the crumbly oat shortbread topping. It is DELICIOUS!

I cut these Cranberry Date Bars into 24 smaller bars, but feel free to slice into 16 larger bars for a picnic, holiday dessert board, or cookie boxes.

Ingredients you’ll need

old fashioned rolled oats – be sure to use ROLLED OLD FASHIONED oats for this recipe. They are flat in shape, and maintain a chewy texture, even when baked, which is so delicious..

butter – this shortbread oat crust is super rich and buttery, so it’s important to use the good stuff here (spoiler: it’s always important). I go with Kerrygold brand Irish butter for its incredible flavor and high fat content.

brown sugar – feel free to use light or dark brown sugar here. The adding molasses gives the shortbread crust and crumble a caramel flavor that works really well here.

dates – juicy, sticky, and sweet Medjool variety dates are the best for this recipe. Make sure that they’re soft, not rock hard.

cranberries – use fresh, unsweetened cranberries in these bars. During holiday season, it’s easy to find cranberries everywhere. Grab an extra bag, and pop it in the freezer, so that you can make these Cranberry Date Bars year round.

oranges – I use the juice and zest here. Rinse the oranges well before zesting to remove any wax or pesticides.

Tools I use – *all links are shoppable

the only 9×13″ baking pan – my favorite 9×13 baking pan is made by USA pan. It is commercial grade allow steel coated in a harmful-chemical-free nonstick layer, which is perfect for all of my bakes.

small offset spatula – this little tool is perfect for getting smooth, even layers in your Cranberry Date Bars. I also use this little spatula for decorating cakes, tarts, and pies.

the best rubber spatulas – I always have 3-4 spatulas at any given time. They’re such a useful kitchen tool to fold in ingredients, smooth out edges, and scrape bowls. You’ll use them for anything and everything in both baking and cooking.

How to make Cranberry Date Bar

Over low heat in a medium saucepan, simmer the fresh cranberries, chopped dates, and water for 10-15 minutes. Stir occasionally until the cranberries pop and breakdown. Remove the pan from the heat. Stir in the vanilla and fresh lemon juice, set aside to cool slightly. 
Preheat the oven to 350°F. Spray a 9×13” baking pan with nonstick cooking spray. In a large mixing bowl, combine the all-purpose flour, oats, brown sugar, kosher salt, and baking soda. Stir to combine.
Pour the melted Kerrygold Salted Butter into the flour/oat mixture and use a wooden spoon to stir until incorporated. The mixture should look crumbly. Pat half of the oat mixture into the prepared 9×13″ baking pan. Use your fingers, or the bottom of a measuring cup, to press the mixture down firmly into an even layer.
Gently spread the cranberry date filling over the bottom crust using a small offset spatula.
Sprinkle the remaining oat mixture on top of the filling in an even layer.
Bake for 35-40 minutes or until the topping is golden brown. Allow the bars to cool completely.
Make the glaze: combine the powdered sugar, orange juice, vanilla extract and salt in a bowl. Whisk until smooth, and then drizzle over the cooled bars. Allow the glaze to set up completely and cut into bars.

How to Store Leftovers

Cranberry Date Bars will stay fresh for 3-4 days at cool room temperature. Store leftovers in an airtight container in a cool, dry place.

Check out the brownies + bar recipes below for more baking inspiration

Jammy Raspberry Crumb Bars

Cherry Cheesecake Bars

Peanut Butter Marbled Brownies

Flourless Double Chocolate Brownies with Roasted Hazelnuts

If you do make this Cranberry Date Bar recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for my Newsletter here as well!

Cranberry Date Bars

tart and sweet cranberry date filling sandwiched between brown butter oat shortbread crust and crumb topping

Course Dessert

Cuisine American

Keyword Bars, cranberries, date, holiday cookies

Prep Time 1 hour

Cook Time 1 hour

Servings 24 small bars

Author LeAnne

Ingredients

For the Filling:

12 oz. fresh cranberries 1 bag, 3 cups, 320 g
18-20 Medjool dates pitted and chopped
⅔ cup water 157 g
1 teaspoon pure vanilla extract
2 tablespoons fresh lemon juice

For the Crust/ Topping:

2 cups unbleached all purpose flour 240 g
2 cups old fashioned rolled oats 180 g
1 ½ cups brown sugar 260 g
½ teaspoon kosher salt
½ teaspoon baking soda
16 tablespoons Kerrygold salted butter, melted 226 g

For the Glaze:

2 cups powdered sugar 235 g
2-3 tablespoons fresh orange juice
½ teaspoon pure vanilla extract
Pinch of kosher salt, I use Morton's

Instructions

Over low heat in a medium saucepan, simmer the fresh cranberries, chopped dates, and water for 10-15 minutes. Stir occasionally until the cranberries pop and breakdown. Remove the pan from the heat. Stir in the vanilla and fresh lemon juice, set aside to cool slightly.
Preheat the oven to 350°F. Spray a 9×13” baking pan with nonstick cooking spray. In a large mixing bowl, combine the all-purpose flour, oats, brown sugar, kosher salt, and baking soda. Stir to combine.
Pour the melted Kerrygold Salted Butter into the flour/oat mixture and use a wooden spoon to stir until incorporated. The mixture should look crumbly. Pat half of the oat mixture into the prepared 9×13″ baking pan. Use your fingers, or the bottom of a measuring cup, to press the mixture down firmly into an even layer.
Gently spread the cranberry date filling over the bottom crust using a small offset spatula.
Sprinkle the remaining oat mixture on top of the filling in an even layer.
Bake for 35-40 minutes or until the topping is golden brown. Allow the bars to cool completely.
Make the glaze: combine the powdered sugar, orange juice, vanilla extract and salt in a bowl. Whisk until smooth, and then drizzle over the cooled bars. Allow the glaze to set up completely and cut into bars.

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