1 ½ sticks butter, cut into pieces
2 cups flour
½ cup packed brown sugar (I always use dark brown)
½ tsp salt
1 stick butter
1 cup packed brown sugar
1/3 cup maple syrup (use good stuff)
2 cups walnuts
1 cup cranberries, rinsed and sorted (I use frozen)
To make the shortbread:
In a medium bowl, toss together the 1 ½ stick butter pieces, flout, ½ cup brown sugar, and salt, cutting the butter into the sugar with a pastry knife until it reaches the consistency of small peas. Place into a 9 x 13 ungreased baking pan and pat down with your hands or a spatula to make a firm base. Bake at 350 degrees until golden brown, about 20 minutes.
To make the topping:
While the crust is baking, in a heavy saucepan set over medium low heat, cook together 1 stick butter, 1 cup brown sugar and maple syrup, and simmer for about 1 minute. Stir in the walnuts and cranberries. Pour this over the baked shortbread crust and spread evenly.
Put bake into the oven and bake until bubbling, about 20-25 minutes. Remove and cool completely in the pan before cutting into bars.