Cranberry Pecan Squares

These are always on my holiday platter of goodies. They usually go really quickly. They can be frozen for up to a month.

• Ready In: 1 hr 5 mins
• Serves: 10-12
• Yields: 1 pan

Ingredients

• 3⁄4 cup  packed dried cranberries
• 1⁄4 cup  cold butter
• 1  cup flour
• 3⁄4 cup sugar, divided
• 2  tablespoons  1% low-fat plain yogurt
• 2  eggs
• 1  pinch salt
• 1⁄2 cup  coarsely chopped pecans

Directions

1. In small saucepan, combing cranberries with enough water to cover.
2. Cover and bring to boil. Remove from heat and let stand 1 minute.
3. Drain and let cool.
4. In bowl, cut butter into flour until fine crumbs.
5. Stir in 1/4 cup of the sugar and yogurt, mixing well.
6. Press evenly into lightly greased 8" square pan.
7. Bake 15 minutes at 350 degrees.
8. In bowl, beat eggs with remaining 1/2 cup sugar and salt until light.
9. Stir in cranberries.
10. Pour over base.
11. Sprinkle pecans evenly over top.
12. Bake 30 minutes.