Macadamia-Cranberry Triangles
- Ready In:
- 1hr
- Ingredients:
- 12
- Yields:
-
48 triangles
- Serves:
- 48
ingredients
-
CRUST
- 1⁄2 cup sugar
- 1⁄2 cup cold butter, cut in small pieces
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1 1⁄2 cups all-purpose flour
-
TOPPING
- 1 cup light-brown sugar, packed
- 5 tablespoons butter
- 3 tablespoons heavy whipping cream
- 3 tablespoons light corn syrup
- 2 tablespoons pure maple syrup
- 1 (6 1/2 ounce) jar macadamia nuts, coarsely chopped
- 1 cup dried sweetened cranberries
directions
- Heat oven to 350°F
- Line a 13 x 9-in. baking pan with foil, letting foil extend 2 inches above pan at ends.
- Lightly coat with nonstick 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 inches 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 a light golden brown.
- Topping: While crust bakes, put brown sugar, butter, cream, corn syrup and maple syrup into a 2-qt 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 a 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.
- Storage Tip: Refrigerate airtight up to 1 week or freeze up to 1 month.
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RECIPE SUBMITTED BY
Mom2Rose
Flint, Michigan