- 2 cups Dierbergs flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ cups firmly packed Dierbergs brown sugar
- ¾ cup Dierbergs butter, softened
- 2 large Dierbergs eggs
- 2 teaspoons vanilla extract
- 1 package (10 to 12 ounces) white baking chips (divided)
- 1 cup Dierbergs chopped pecans
- 1 can (14 ounces) whole berry cranberry sauce
Line 9 x 13-inch baking pan with foil, extending about 1 inch above sides of pan; lightly coat with no-stick cooking spray.
In medium bowl, stir together flour, baking powder, and salt; set aside.
In large mixer bowl, beat brown sugar and butter at medium speed until well mixed. Beat in eggs and vanilla. Add flour mixture; beat at low speed until well mixed.
Reserve ½ cup of the dough.
Stir 1 cup of the baking chips into remaining dough; spread in prepared pan. Bake in 350°F. oven until edges are lightly browned, about 15 to 17 minutes.
Meanwhile, in medium bowl, combine reserved dough, remaining baking chips, and pecans until evenly mixed.
In small bowl, stir cranberry sauce to loosen; spread over partially baked crust. Use fingers to dot pecan mixture over top. Bake until set and golden brown, about 15 to 20 minutes.
Cool completely in pan on wire rack., Loosen edges from pan with sharp knife. Use edges of foil to lift bars from pan onto cutting board. Cut into bars.
Serving Size: Per Bar
Cholesterol: 31 mg
Fat: 13 g
Sodium: 97 mg
Carbohydrates: 36 g
Protein: 2 g
Saturated Fat: N/A