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1
Heat oven to 350F
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2
Line a 13 x 9-in.
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baking pan with foil, letting foil extend 2 inches above pan at ends.
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4
Lightly coat with nonstick spray.
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5
Crust: Put sugar and butter in food processor; process until smooth and creamy.
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6
Add yolks and vanilla; process until combined, scraping down sides of bowl as needed.
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7
Add flour; pulse until crumbly dough forms.
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8
With floured hands, evenly press dough over bottom and 1/2 inches up sides of prepared pan.
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9
Press tines of a fork against sides to decorate.
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10
Freeze 15 minutes or until firm.
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11
Gently press a sheet of foil over dough to cover.
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12
Bake 15 minutes, remove foil and bake 5 to 7 minutes longer until edges are a light golden brown.
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13
Topping: While crust bakes, put brown sugar, butter, cream, corn syrup and maple syrup into a 2-qt saucepan.
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14
Stir over medium heat until boiling.
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15
Stop stirring; boil 1 minute to dissolve sugar.
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16
Pour over crust, spread evenly, then sprinkle with nuts and cranberries.
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Bake 10 to 15 minutes or until entire top bubbles.
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18
Cool in pan on a wire rack.
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19
Lift by foil ends to a cutting board.
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20
Make 3 equally spaced cuts lengthwise and 5 crosswise.
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21
Remove from foil; cut bars diagonally in half.
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22
Storage Tip: Refrigerate airtight up to 1 week or freeze up to 1 month.
