1 (12 oz.) pkg. cranberries
1 (8 oz.) pkg. chopped, pitted dates
1 tsp. vanilla
2 c. flour
2 c. rolled oats
1 1/2 c. packed brown sugar
1/2 tsp. baking soda
1/4 tsp. salt
1 c. butter, melted

For filling: In a medium saucepan, combine cranberries and dates. Cook covered over low heat for 10-15 minutes or until cranberries pop, stirring frequently. Stir in vanilla. Set aside.

In a large mixing bowl stir together flour, oats, brown sugar, baking soda and salt. Stir in butter until well blended. Pat half of the oat mixture on the bottom of a 13x9x2 inch baking pan. Bake in 350 degree oven for 8 minutes.

Carefully spread filling over baked oat mixture. Sprinkle remaining oat mixture atop. Pat gently. Bake 20 to 22 minutes more until golden. Cool on wire rack. Drizzle with Orange Glaze. Cut into bars. Makes 32 bars.

ORANGE GLAZE:

2 c. sifted powdered sugar
1/2 tsp. vanilla
2-3 tbsp. orange juice

Orange Glaze: In a medium bowl, stir together 2 cups sifted powdered sugar, 1/2 teaspoon vanilla and enough orange juice (2-3 tablespoons) to make drizzling consistency. Makes 3/4 cup.