Preheat the oven to 350F and line a square 8X8 baking pan with parchment paper, leaving an overhang of parchment paper to help remove the cooked bars later. Grease the pan well with butter.

In a medium mixing bowl whisk together flour, oats, granulated sugar, brown sugar, cinnamon, baking soda and salt. Stir in melted butter and mix until fully combined, creating a crumbly mixture.

Save 1 cup of the crumble crust mixture and mix with ¼ cup finely chopped pecans and set aside. Pour the rest of the mixture into the baking pan and press into an even, flat base layer with your hands.

Pour the cranberry sauce onto the crumble crust base layer in the pan and spread into an even layer.

Finally, sprinkle the 1 1/4 cups crumble crust mixture you saved over the cranberry mixture in an even layer.

Bake for 40-45 minutes or until the crumble crust topping is set and the cranberry sauce might be bubbling around the edges.

Remove from the oven and let it completely cool in the pan or they will fall apart if not completely cooled before cutting. You can also place them in the fridge to help cool faster.

Once fully cooled, use the parchment paper overhang to move the bars onto a cutting board.

Make the orange icing and drizzle over top of the bars and cut into 12 squares.

These will keep in the fridge for up to 4 days!