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Festive Cranberry Dessert Squares

From Thanksgiving through Christmas, you'll find these tart and tasty treats at our house. Although the recipe uses a convenient mix, it's made-from-scratch scrumptious!
  • Total Time
    Prep: 25 min. Bake: 35 min.
  • Makes
    15-18 servings


  • 1 cup fresh or frozen cranberries
  • 2 tablespoons sugar
  • 1 package (15.6 ounces) cranberry-orange quick bread mix
  • 1 cup quick-cooking oats
  • 2/3 cup butter, melted
  • 2 tablespoons brown sugar
  • 1/3 cup all-purpose flour
  • 1 cup butterscotch caramel fudge ice cream topping
  • 1-1/2 cups chopped dates
  • 1 cup chopped walnuts


  • In a small bowl, combine cranberries and sugar; set aside. In a large bowl, combine the quick bread mix, oats, butter and brown sugar; set aside 1 cup for topping. Press remaining crumb mixture into a greased 13-in. x 9-in. baking dish.
  • Bake at 350° for 10 minutes. Meanwhile, combine flour and ice cream topping until smooth; set aside. Sprinkle the cranberry mixture, dates and nuts over crust; drizzle with ice cream topping mixture. Sprinkle with reserved crumb mixture.
  • Bake for 25-30 minutes or until golden brown and bubbly. Cool on a wire rack. Serve warm or cold. Store in the refrigerator.
Editor's Note: This recipe was tested with Mrs. Richardson's Butterscotch Caramel Fudge Topping.

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