Cranberry Crackle Bars
6 cups tiny pretzel twists
2 T. packed brown sugar
½ c. butter, melted
2 c. dried cranberries
2 c. salted mixed nuts, coarsely chopped
1 c. white chocolate chips
1 c. granulated sugar
2/3 c. butter
2/3 c. light corn syrup
1 tsp vanilla
½ tsp. baking soda
Preheat oven to 325 degrees. Spray a jelly roll pan with Pam. Combine pretzels, brown sugar and melted butter in food processor, pulse until mixture resembles crumbs. Press into pan and bake for 10 minutes.
Sprinkle cranberries, nuts, and chips over crust.
Combine granulated sugar, butter, and corn syrup in saucepan. Bring to boil over medium heat, stirring constantly (this will take 5-10 minutes). Remove from heat. Stir in vanilla and baking soda. Pour syrup evenly over cranberry nut layer.
Bake for 20 to 25 minutes until syrup is bubbly over entire surface. Cool completely in pan on wire rack. Cut into bars. Makes 60.
Store in airtight container. Can be frozen.
This is a modified recipe from the Better Homes and Gardens Christmas Cookie Magazine from this year. I doubled the amount of syrup, chopped up the nuts, and made it in a bigger pan to make a thinner crust layer.