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.