1 (12 oz.) pkg. cranberries (if frozen, thaw first)
1 (8 oz.) pkg. chopped dates
1 tsp. vanilla
1 c. butter, melted
2 c. flour
2 c. oats
1 1/2 c. brown sugar
1/2 tsp. baking soda

Orange Glaze: Stir 2 cups sifted powdered sugar, 1/2 teaspoon vanilla, and 2-3 tablespoons orange juice together to make glaze (should be loose-frosting consistency).

Filling: In medium saucepan, combine cranberries and dates. Cook, covered, over low heat 10 minutes until cranberries pop. Stir frequently. Stir in vanilla. Set aside.

In large bowl, combine flour, oats, brown sugar, and baking soda. Stir in butter until well blended. Put half of mixture on bottom of 13 x 9 inch pan. Bake in oven at 350 degrees for 8 minutes. Carefully spread filling over baked oat mixture. Sprinkle remaining oat mixture on top. Pat gently. Bake 20 minutes or until golden brown. Cool on wire rack. Drizzle with orange glaze. Cut into bars. Makes 32 bars.