FILLING:

4 eggs
1 c. Karo light or dark corn syrup
1 c. sugar
3 tbsp. butter
2 c. coarsely chopped fresh or frozen cranberries
1 c. chopped walnuts or pecans

In large bowl beat eggs, corn syrup, sugar and butter together. Stir in cranberries and nuts. Put on hot crust and spread evenly. Bake 25 to 30 minutes until set at 350 degrees. Cool and cut into 1 1/2 inch squares.

CRUST:

2 1/2 c. flour
1 c. butter
1 c. sugar
1/2 tsp. salt

Preheat oven to 350 degrees. Spray 15 x 10 x 1-inch baking pan. In large bowl with mixer, mix 2 1/2 cups flour, 1 cup butter, 1/2 cup sugar, 1/2 teaspoon salt until mixture is in crumbs. Press in pan. Bake 20 to 30 minutes or until golden brown.