½ cup butter or margarine, softened
½ cup confectioners' sugar
1 egg yolk
1½ cups all-purpose flour
1¼ cups toasted chopped pecans
¾ cup dried cranberries, chopped
1 cup firmly packed brown sugar
5 tablespoons butter or margarine
3 tablespoons heavy cream
3 tablespoons corn syrup
2 tablespoon maple syrup

Preheat oven to 350°F.  Line a 13x9-inch baking pan with aluminum foil.  Spray lightly with non-stick vegetable spray.

In a large mixing bowl, combine butter, confectioners' sugar, and egg yolk; beat until well blended.  Gradually beat in flour until mixture is crumbly.  Press evenly over bottom and ½-inch up the sides of the prepared baking pan.

Bake 15 minutes or until edges or lightly browned.

In a small bowl, combine pecans and cranberries; sprinkle evenly over crust.

In a small saucepan, combine butter, cream, and syrups.  Heat, stirring constantly, until mixture boils.  Boil for 2 minutes.  Drizzle evenly over pecans and cranberries.

Bake for 15 minutes or until bubbly.  Cool in pan on a wire rack.  Cut into 1½-inch squares.  Cut squares in half to form triangles.

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