Ingredients: |
Ingredients: Crust:
1/2 c. sugar
1 stick (1/2 c.) cold butter, cut in small pieces
Yolks from 2 large eggs
1 tsp. vanilla extract
1/2 c. all-purpose flour
Topping:
1 c. packed light-brown sugar
5 Tbsp. butter
3 Tbsp. heavy (whipping) cream
3 Tbsp. light corn syrup
2 Tbsp. pure maple syrup
1 jar (6 1/2 oz) macadamia nuts, coarsely chopped
1 c. dried sweetened cranberries
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Directions: |
Directions:Preheat oven to 350°
Line a 13 x 9 inch baking pan with foil, letting foil extend 2 inches above pan at ends
Lightly coat with nonstick spray
Crust:
Put sugar and butter in food processor; process until smooth and creamy
Add yolks and vanilla; process until combined, scraping down sides of bowl as needed
Add flour; pulse until crumbly dough forms
With floured hands, evenly press dough over bottom and 1/2 inch up sides of prepared pan
Press tines of a fork against sides to decorate
Freeze for 15 minutes or until firm
Gently press a sheet of foil over dough to cover
Bake 15 minutes, remove foil and bake 5 - 7 minutes longer until edges are a light golden brown
Topping:
While crust bakes, put brown sugar, butter, cream, corn syrup and maple syrup into a 2 qt. saucepan
Stir over medium heat until boiling
Stop stirring; boil 1 minute to dissolve sugar
Pour over crust, spread evenly, then sprinkle with nuts and cranberries
Bake 10 - 15 minutes or until entire top bubbles
Let cool in pan on a wire rack
Lift by foil ends to a cutting board
Make 3 equally spaced cuts lengthwise and 5 crosswise
Remove from foil; cut bars diagonally in half |
This recipe for Macadamia-Cranberry Triangles is from