This dessert comes together with little fuss but delivers big cranberry flavor. Chilling the dish makes the bars easier to cut--and to eat with your fingers--but you can also eat it warm with a fork or spoon (and then you could add ice cream, too).
Heat oven to 350 degrees. Melt butter in microwave or in small pan on stove and then let it cool about 10 minutes. Use the bits of butter left on the butter wrappers to grease a 9-by-13 inch baking pan.
Use electric beaters on medium speed to beat the eggs in a bowl until frothy, about 1 1/2 minutes. Continue to beat on medium speed while you gradually add the sugars, first the white and then the brown sugar.
Reduce speed to low and keep beating while you gradually add the melted butter.
Use a wooden spoon to stir in the flours, cranberries and walnuts until just combined.
Transfer mixture to prepared pan and spread it out evenly. Bake until toothpick inserted into the batter at the center of the pan comes out clean, about 45 minutes. Cool thoroughly. Cut and serve them at room temperature, or chill them first.
Copyright by Terese Allen