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Cranberry Nut Triangles

type: bar
make: 5-6 dozen

crust
1/2 cup butter
1/2 cup powdered sugar
1 egg yolk
1-1/2 cups all purpose flour

filling
1-1/4 cups pecans toasted and coarsely chopped
3/4 cup dried cranberries, coarsely chopped
1 cup dark brown sugar
5 tablespoons butter
3 tablespoons heavy cream
3 tablespoons light corn syrup
2 tablespoons pure maple syrup

Preheat oven to 350F.
Line a 13" x 9" baking pan with foil, letting ends extend above pan, this will help you remove the cookies when done.
Lightly grease foil.
Prepare the crust: Beat butter, powdered sugar and egg yolk until light.
Gradually add flour, mixture will be crumbly.
With lightly floured fingers, press dough evenly over bottom and 1/2 inch up sides of pan.
Bake 15 to 20 minutes or just until edges are lightly browned and bottom is golden.
Place pan on wire rack to cool.
Prepare the filling: Combine pecans and cranberries.
Sprinkle evenly over crust.
Bring brown sugar, butter, heavy cream, corn syrup and maple syrup to a boil, stirring constantly.
Drizzle evenly over pecans and cranberries.
Bake 15 minutes or until bubbly.
Remove pan to wire rack to cool completely.
Refrigerate 30 minutes.
Remove from pan by lifting with the foil.
Peel off foil and cut into squares.
Cut squares in half to form triangles.

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