2 cups finely crushed pretzels
3 tablespoons firmly packed brown sugar
2 egg whites, beaten
1 cup orange-flavored sweetened dried cranberries
1 cup coarsely chopped roasted macadamia nuts
1/2 cup firmly packed brown sugar
1/2 cup white baking chips or real semi-sweet chocolate chips
1 teaspoon shortening
Heat oven to 325°F. Line 13x9-inch baking pan with aluminum foil, extending foil over edges.
Combine pretzels and brown sugar in medium bowl; stir in 1/2 cup melted butter until well mixed. Stir in beaten egg whites. Press onto bottom of prepared pan. Bake 8 minutes; sprinkle cranberries and nuts over hot, partially baked crust.
Combine 2/3 cup butter and 1/2 cup brown sugar in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, 1 minute. Pour evenly over cranberries and nuts in pan. Continue baking for 18 to 20 minutes or until caramel layer is bubbly and golden.
Place white baking chips and shortening in small microwave-safe bowl. Microwave on MEDIUM (50% power), stirring occasionally, until chips are melted and smooth (45 to 60 seconds). Drizzle over bars. Cool completely. Lift bars out of pan using foil ends; cut into bars.
Store at room temperature in container with tight-fitting lid.
Cranberry Pretzel Cashew Bars: Substitute coarsely chopped cashews for macadamia nuts.
- To cool bars quickly; refrigerate bars 30 minutes.
- To crush pretzels; use a food processor or place pretzels in heavy-duty resealable food bag. Use a rolling pin to crush pretzels.