Cookie crust (recipe below)
4 eggs
1 c. Karo light or dark corn syrup
1 c. sugar
3 tbsp. butter, melted
2 c. coarsely chopped fresh or frozen cranberries
1 c. chopped walnuts

Preheat oven to 350 degrees. Prepare and bake cookie crust. Meanwhile, in large bowl, beat eggs, corn syrup, sugar and butter until well blended. Stir in cranberries and walnuts. Immediately pour over hot crust; spread evenly. Bake 25-30 minutes or until set. Cool completely. Cut in 1 1/2 inch squares. Makes about 60 squares.

COOKIE CRUST:

Preheat oven to 350 degrees. Spray 15x10x1 inch baking pan with Mazola No Stick corn oil cooking spray.

In large bowl with mixer at medium speed, beat 2 1/2 cups flour, 1 cup (2 sticks) cold butter, cut in pieces, 1/2 cup sugar and 1/2 teaspoon salt until mixture resembles fine crumbs. Press firmly into prepared pan. Bake 20-23 minutes or until golden brown. Top with filling; finish baking as directed above.