Sweet caramel and tart cranberries blend perfectly in this easy to make dessert for a crowd.
| 2 |
|
cups all-purpose flour |
| 2 |
|
cups uncooked quick-cooking oats |
| 3/4 |
|
cup sugar |
| 1/2 |
|
cup firmly packed brown sugar |
| 1 |
|
teaspoon ground cinnamon |
| 1/2 |
|
teaspoon baking soda |
| 1 |
|
cup LAND O LAKES® Butter, melted |
| 1 |
|
(12 to 16-ounce) package fresh or frozen cranberries |
| 1 1/2 |
|
cups chopped pecans |
| 1 |
|
cup caramel ice cream topping |
|
|
Vanilla or cinnamon ice cream |
Heat oven to 350°F. Combine flour, oats, 1/2 cup sugar, brown sugar, cinnamon and baking soda in large bowl. Stir in melted butter just until moistened. Reserve 1 cup crumb mixture.
Press remaining crumb mixture onto bottom of ungreased 15x10x1-inch jelly-roll pan.
Bake for 15 minutes. Remove from oven. Sprinkle cranberries and pecans evenly over crust; sprinkle with remaining sugar. Drizzle with ice cream topping. Spoon reserved crumb mixture over cranberries and nuts.
Continue baking for 30 to 35 minutes or until golden brown.
Serve warm with ice cream.
