This totally did not turn out right. It's GOOD, but it's not right. They aren't "bars," they don't stay together in squares, and I had to move the pretzel layer into an 8x8 pan when I realized I wasn't going to have nearly enough to cover a 9x13. I don't know what the problem is. Now the butter-sugar mixture that is poured over the top is really thick. Like I said, it is GOOD. It just will have to be eaten with a fork. I didn't even bother with the chocolate swirlies on the top.
To see what it's supposed to look like, click here.
Here's what mine looked like (after I smooshed it around to make it a square):
Cranberry Pretzel Cashew Bars
Joe's Blog // Land O' Lakes
For the crust
1 1/2 cups finely crushed pretzels
3 tablespoons packed brown sugar
8 tablespoons unsalted butter, melted
1 large egg white, lightly beaten
For the filling
1 cup dried cranberries
1 cup coarsely chopped cashews, lightly toasted
10 tablespoons unsalted butter
1/2 cup packed brown sugar
1/4 teaspoon salt
For the topping
3 ounces chopped fine-quality white chocolate
To prepare the crust
Preheat oven to 325 degrees.
In a medium bowl, whisk together pretzels and brown sugar. Add butter and mix until well combined - stir in egg white. Scoop the mixture into a 9" x 13" baking pan coated with nonstick spray - press down to form an even layer. Place into the oven and bake for 8 minutes.
To prepare the filling
Remove baking pan from the oven and sprinkle with cranberries and nuts.
In a medium saucepan, add butter and brown sugar - cook over medium heat, stirring, until the mixture comes to a boil. Continue to cook, stirring, for 1 additional minute. Evenly pour mixture over the top of the crust, dried fruit and nuts.
Place pan back into the oven - bake until the top is bubbly and golden, about 18 to 22 minutes. Remove and place pan on a wire rack to cool.
For the topping
In a small microwave-safe bowl, add white chocolate chunks - place into the microwave and heat on medium power, stirring occasionally, until the chunks are just melted and smooth. Drizzle over the top and let bars cool completely before cutting.
Yield: 2 dozen (supposedly)