Caramel Cranberry Crunch

• 2 cups Flour

• 2 cups Quick-cooking rolled oats

• 3/4 cup Granulated sugar Divided

• 1/2 cup packed Brown sugar

• 1 teaspoon Ground cinnamon

• 1/2 teaspoon Baking soda

• 1 cup (2 sticks) Butter Melted

• 3 cups Fresh or frozen cranberries

• 1-1/2 cups Chopped pecans

• 1 cup Carmel ice cream topping

In a large bowl, combine flour, oats, 1/2 cup granulated sugar, brown sugar, cinnamon and baking soda. Cut in butter just until moistened; reserve 1 cup of mixture.

Press remaining crumb mixture onto bottom of an ungreased 15 x q0 x 1 inch jellyroll pan. Bake in preheated 350 degree oven for 15 minutes. Remove from oven, sprinkle crust with cranberries and pecans. Sprinkle with remaining granulated sugar. Drizzle with ice cream topping. Spoon reserved crumb mixture over top. Return to oven; bake 30 to 35 minutes until golden brown. Remove from oven. Cool before cutting.

Servings: 24