2 cups finely crushed pretzels
3 tablespoons firmly packed brown sugar
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 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 18-20 minutes or until caramel layer is bubbly and golden.
Place white baking chips and shortening in bowl. Microwave on Medium (50% power), stirring occasionally, 45-60 seconds or until chips are melted and smooth. 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.