Crust:

1/2 cup butter, softened

1/2 cup confectioner’s sugar

1 yolk of large egg

1 1/2 cups all-purpose flour

Filling:

1 1/4 cups pecans, toasted* and coarsely chopped

3/4 cup dried cranberries, coarsely chopped

1 cup packed brown sugar

5 Tablespoons butter

3 Tablespoons heavy cream

3 Tablespoons light corn syrup

2 Tablespoons pure maple syrup

*To toast pecans – spread nuts in baking pan. Bake at 350 degrees, stirring occasionally until fragrant and lightly browned, 6 to 10 minutes.

Heat oven to 350 degrees. Line a 13″ x 9″ pan with foil, letting the ends extend above the pan. Lightly coat foil with nonstick cooking spray.

Crust – Beat butter, confectioner’s sugar, and egg yolk in a large bowl w/electric mixer. On low speed, gradually beat in flour until blended. (Mixture will be crumbly) With lightly floured fingers, press dough evenly over bottom and 1/2″ up sides of pan. Bake 15 to 20 minutes or just until edges are lightly browned and bottom is golden. Cool on wire rack.

Filling – Mix pecans and cranberries in a small bowl. Sprinkle evenly over crust. Mix remaining ingredients in a medium saucepan. Bring to boil over medium heat, stirring constantly. Boil 2 minutes. Drizzle evenly over pecans and cranberries to cover. Bake 1 minutes or until bubbly. Remove pan to wire rack to cool completely. Refrigerate 30 minutes for easier cutting. Remove from pan by lifting foil at ends to cutting board. Invert, peel off foil and invert again. Cut in 1 1/2″ squares. Cut squares diagonally to form triangles.