Add all ingredients except the white chocolate to a small saucepan. 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.
To Make the Oat Layer
Preheat the oven to 360°F. Grease a 9x13 inch baking dish well.
In a large bowl cream the butter and sugar together for 5 minutes. Add the egg and continue beating until light in color, about 2 minutes.
Sift in the flour, baking soda and salt and mix until combined. Stir in the oats and press ¾ of the mixture into the prepared baking pan.
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.
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.
If the caramel doesn't thicken, bring it to a rolling boil once and then continue simmering.
I do not recommend using quick oats in place of the rolled oats!
I recommend storing the bars well wrapped in the fridge for up to 3 days.
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