Crust:
1/2 cup sugar
1/2 cup cold butter, cut into small pieces
2 egg yolks
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
Topping:
1 cup packed light-brown sugar
5 Tblsp. butter
3 Tblsp. heavy whipping cream
3 Tblsp. light corn syrup
2 Tblsp. pure maple syrup
1 (6.5 oz.) jar macadamia nuts, coarsely chopped
1 cup dried sweetened cranberries
Preheat oven to 350 degrees. Line a 13x9x2-inch baking pan with foil, letting foil extend 2 inches above pan at ends. Lightly coat with non-stick cooking 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 15 minutes or until firm. Gently press a sheet of foil over dough to cover.
Bake 15 minutes, remove foil and bake 5 to 7 minutes longer until edges are light golden brown.
Topping:
While crust bakes, put brown sugar, butter, cream, corn syrup and maple syrup into a 2-quart 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 to 15 minutes or until entire top bubbles. Cool in pan on 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.
