Macadamia-cranberry Triangles

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1/2 cup sugar
• 1/2 cup cold butter, cut in small pieces
• 2 egg yolks
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 cup light-brown sugar, packed
• 5 tablespoons butter
• 3 tablespoons heavy whipping cream
• 3 tablespoons light corn syrup
• 2 tablespoons pure maple syrup
• 1 (6 1/2 ounce) jar macadamia nuts, coarsely chopped
• 1 cup dried sweetened cranberries

Recipe

• 1 heat oven to 350°f
• 2 line a 13 x 9-in. baking pan with foil, letting foil extend 2 inches above pan at ends.
• 3 lightly coat with nonstick spray.
• 4 crust: put sugar and butter in food processor; process until smooth and creamy.
• 5 add yolks and vanilla; process until combined, scraping down sides of bowl as needed.
• 6 add flour; pulse until crumbly dough forms.
• 7 with floured hands, evenly press dough over bottom and 1/2 inches up sides of prepared pan.
• 8 press tines of a fork against sides to decorate.
• 9 freeze 15 minutes or until firm.
• 10 gently press a sheet of foil over dough to cover.
• 11 bake 15 minutes, remove foil and bake 5 to 7 minutes longer until edges are a light golden brown.
• 12 topping: while crust bakes, put brown sugar, butter, cream, corn syrup and maple syrup into a 2-qt saucepan.
• 13 stir over medium heat until boiling.
• 14 stop stirring; boil 1 minute to dissolve sugar.
• 15 pour over crust, spread evenly, then sprinkle with nuts and cranberries.
• 16 bake 10 to 15 minutes or until entire top bubbles.
• 17 cool in pan on a wire rack.
• 18 lift by foil ends to a cutting board.
• 19 make 3 equally spaced cuts lengthwise and 5 crosswise.
• 20 remove from foil; cut bars diagonally in half.
• 21 storage tip: refrigerate airtight up to 1 week or freeze up to 1 month.