Moist Christmas Cranberry Bars

Preheat your oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal, and lightly grease the paper.
In a large mixing bowl, whisk together the 1 1/4 cups flour, 1 cup oats, 1/2 cup brown sugar, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until well combined.
Pour the 12 tablespoons of melted butter and 1 teaspoon vanilla extract into the dry ingredients. Stir with a spatula until the mixture is fully moistened and forms a crumbly dough.
Firmly press 2/3 of this oat mixture into the bottom of your prepared pan to create an even, compact crust.
In a medium bowl, stir the can of cranberry sauce to break it up slightly, then spread it evenly over the crust with a spoon or offset spatula.
Sprinkle the remaining 1/3 of the oat mixture over the cranberry layer, followed by the 1/2 cup white chocolate chips and 1/3 cup chopped dried cranberries, distributing them evenly.
Bake for 30-35 minutes, or until the top is a light golden brown and the edges are bubbling. The bars will still be soft in the center but will firm up as they cool.
Let the pan cool completely on a wire rack, about 2 hours, then use the parchment paper to lift the entire block out before cutting into 16 bars.