Ingredients
2 cups all-purpose flour1 cup packed brown sugar1 teaspoon baking soda1 teaspoon ground ginger1 cup cold butter, cubed1-1/2 cups quick-cooking oats1 cup sweetened shredded coconut2 teaspoons grated orange zest1 cup chopped pecans, toasted1 can (14 ounces) whole-berry cranberry sauce1 cup orange marmalade
Preparation
In a large bowl, combine the flour, brown sugar, baking soda and ginger; cut in butter until mixture resembles coarse crumbs. Stir in the oats, coconut and orange zest.
Place 3 cups of mixture in another bowl; stir in pecans. Set aside for topping. Press remaining oat mixture into a greased 15x10-in. baking pan. Bake at 350° for 10-12 minutes or until golden brown.
Combine cranberry sauce and orange marmalade; spread over crust. Top with reserved oat mixture. Bake for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars.
