|Butter||4 Tablespoon, softened|
|Firmly packed dark brown sugar||1⁄4 Cup (4 tbs)|
|Flour||1 Cup (16 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Dried cranberries||3 Ounce|
|Walnuts||1⁄2 Cup (8 tbs), chopped|
|Flaked coconut||1⁄2 Cup (8 tbs)|
|Grand marnier/Orange juice||1 Tablespoon|
|Orange zest||1 Teaspoon, grated|
|Vanilla extract||1⁄2 Teaspoon|
1. Preheat oven to 350°F. In a medium bowl, stir together butter, brown sugar, and 1/2 cup flour until blended. Press firmly into bottom of an ungreased 8-inch square pan. Bake 7 minutes.
2. Meanwhile, combine remaining 2 tablespoons flour with egg, granulated sugar, dried cranberries, walnuts, coconut, Grand Marnier, orange zest, vanilla, and salt. Stir well to mix. Carefully spread over warm crust and return to oven.
3. Bake 20 to 25 minutes, until edges are lightly browned. Remove pan to a rack and let cool completely before cutting into 24 bars.