We fell in love with this wholesome treats when we were “soaring” in Colorado. I know the combination sounds a little strange, but they are amazing. You’ll have to trust me on this one. I modified the recipe slightly - I didn’t used dates (eew, I’m not that old), and I used homemade caramel instead of store bought.
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Mix together the cranberries and sugar, and set aside.
1 1/2 cup
dried cranberries 2 Tbsp sugar 
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Mix together the flour, baking soda, dried oats, sugar, and brown sugar.
2 cups flour 1/2 tsp baking soda 2 cups dried oats 1/2 cup brown sugar 1/2 cup white sugar 
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Add melted butter to the flour mixture until nice and crumbly. Set 1 1/2 cups of this mixture aside for the toping, the remaining will be used for the crust.
1 cup melted butter 
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Press the flour mixture into a 9″x13″ greased pan. Bake the crust for 15 minutes at 350 degrees.
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while the crust is baking, make the caramel sauce. On medium heat, cook the butter and brown sugar, once combined add the heavy cream. Let it cool. There will be extra caramel, so we usually bottle it for later.
1/2 cup butter 1 cup brown sugar 1/2 cup heavy cream 
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Over low heat in a nonstick pan, toast the pecans. Chop them into tiny pieces
3/4 cup pecans 
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Time to construct the bars; spread the pecans and cranberries over the crust. Cover with caramel sauce and then the remaining flour mixture.
1 cup caramel sauce 
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Bake for 20 minutes until golden and bubbly. Let them cool slightly before eating.
