Wild Cranberry Oat Bars with Birch Syrup Glaze

Heat oven to 375°F. Grease a 15x10-inch rimmed baking sheet.

Whisk flour and baking soda together in a small bowl. Set aside.

Cream butter with both sugars in a large bowl until light and fluffy, about 3 minutes with an electric mixer.

Beat in eggs one at a time, then vanilla.

Gradually mix in the flour mixture until just combined.

Fold in cranberries, oats, coconut, and 1 cup of the white chocolate chips. (If using foraged cranberries, ensure they're fully dried or the bars will be too moist)

Press dough evenly into the prepared pan using your hands or an offset spatula.

Bake 18-20 minutes until edges are golden and center is just set.

Cool completely in the pan on a wire rack.

Melt remaining white chocolate chips with milk in a small saucepan over low heat, stirring constantly until smooth.

Drizzle the warm glaze over cooled bars. Let set before cutting into squares.