Servings: 24

2 cups flour (I used 1 cup wheat and 1 cup white-wheat) 2 cups flour (I used 1 cup wheat and 1 cup white-wheat)
1 tsp baking powder 1 tsp baking powder
¼ tsp salt ¼ tsp salt
1½ cups firmly packed brown sugar 1½ cups firmly packed brown sugar
¾ cup unsalted butter, softened ¾ cup unsalted butter, softened
2 lg eggs 2 lg eggs
2 tsp vanilla extract 2 tsp vanilla extract
1 12-oz package white chocolate chips (divided) 1 12-oz package white chocolate chips (divided)
1 cup chopped pecans 1 cup chopped pecans
1 bag frozen cranberries 1 bag frozen cranberries

Line 9 to 13 inch baking pan with heavy duty foil, extending 1 inch above sides of pan, lightly coated with no stick cooking spray
In medium bowl, stir together flour, baking powder, salt; set aside
In lg mixer bowl, beat brown sugar and butter at medium speed until well mixed. Beat in eggs and vanilla. Add flour mixture, beat low speed until well mixed.
Reserve ½ cup of dough. Stir 1 cup of baking chips into remaining dough, spread in prepared pan.
Bake in 350 oven until edges rare lightly browned, about 15 to 17 minutes.
Meanwhile, in medium bowl combine reserved dough, remaining baking chips and pecans until evenly mixed.
Spread frozen, thawed cranberries over partially baked crust.
Use fingers to dot peacan mixture over top.
Bake until set and golden brown, about 15 to 20 minutes.
Cool completely in pan on wire rack. Use foil to lift bars from pan onto cutting board. Cut into bars. Serve!

Per bar: 264 calories, 13g fat 31g cholesterol, 1g fiber, 2g protein  Per bar: 264 calories, 13g fat 31g cholesterol, 1g fiber, 2g protein