Gooey Fudgy Cranberry White Chocolate Oatmeal Bars

• FOR THE FUDGE LAYER:
• 3/4 cups Evaporated Milk
• 1/3 cups Butter
• 1/4 cups Sugar
• 1/2 teaspoons Vanilla Extract
• 1-1/4 cup White Chocolate Chips
• FOR THE OAT LAYER:
• 2/3 cups Butter
• 1/3 cups Brown Sugar
• 3/4 cups White Sugar
• 1 Large Egg
• 1-1/4 cup All-purpose Flour
• 1/2 teaspoons Baking Soda
• 1 pinch Salt
• 1-3/4 cup Rolled Oats
• FOR THE CRANBERRY LAYER:
• 1/3 cups Dried Cranberries

1. In a small sauce pan, add all ingredients for the fudge layer except the white chocolate. Bring to a boil, then reduce to a simmer. Stir in the white chocolate until melted and continue simmering until thickened to a thick caramel-like consistency.
2. Preheat the oven to 360u0b0F. Grease a 9x13 inch baking dish well.
3. To make the oat layer, in a large bowl cream the butter and sugars together for 5 minutes. Add the egg and continue beating until light in color, about 2 minutes.
4. Sift in the flour, baking soda and salt and mix until combined. Stir in the oats and press 3/4 of the mixture into the prepared baking pan.
5. Evenly sprinkle the cranberries over the oat batter. Pour the white chocolate fudge on top; work quickly because it gets sticky if it gets too cool. Drop blobs of the remaining oat mixture evenly over the fudge layer.
6. Bake for 25-30 minutes or until the top is golden. Cool in the pan before slicing and serving, or refrigerate overnight, or serve warm and gooey fresh out of the oven with spoons.

layer, milk, butter, ubc, vanilla, white chocolate chips, butter, brown sugar, white sugar, egg, allpurpose, baking soda, salt, oats, cranberries

Taken from tastykitchen.com/recipes/desserts/gooey-fudgy-cranberry-white-chocolate-oatmeal-bars/ (may not work)