Makes 16 bars

• 1 cup whole cranberry sauce
• ¼ cup raisins (one quarter)
• ¼ cup snipped dried apricots (one quarter)
• ½ cup brandy (one half)
• 1½ cups flour, divided (one and one half)
• 1 1/3 cups packed brown sugar, divided (one and one third)
• ½ cup butter (one half)
• 2 eggs
• 1 teaspoon vanilla
• ½ cup broken walnut pieces (one half)
• powdered sugar, for garnish

In small saucepan combine cranberry sauce, raisins, apricots and brandy; bring to boiling. Remove from heat and let stand 20 minutes.

Preheat oven to 350 degrees F. In mixing bowl stir together 1 cup flour and one-third cup brown sugar. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Press into bottom of ungreased 8- by 8-inch baking pan and bake at 350 degrees until golden, about 20 minutes.

In mixing bowl beat eggs on low speed 4 minutes, then stir in remaining 1 cup brown sugar and one-half cup flour. Stir in vanilla. Drain fruit briefly and stir into batter along with walnuts. Pour batter over crust and spread evenly. Return pan to oven and bake at 350 degrees 40 minutes. Cover pan with foil during last 10 minutes to prevent overbrowning. Cool pan on wire rack. Sprinkle powdered sugar over top and cut into bars.

Adapted by Dimitria Kotsonas from Better Homes and Gardens New Baking Book.