Cranberry-Almond Triangles

Heat oven to 350°F. Line 8-inch square pan with foil; spray foil with cooking spray.

In large bowl, beat flour, oats and powdered sugar with electric mixer on low speed until mixed. Add 1/2 cup of the butter. Mix on low speed until well combined (mixture will be crumbly). Press mixture in pan. Sprinkle with cranberries; lightly push into dough. Bake 15 minutes or until very light golden brown.

In 1-quart saucepan, stir brown sugar, corn syrup, remaining 1/4 cup butter and the whipping cream. Cook over medium-high heat until smooth and mixture boils, stirring frequently. Boil 4 minutes, stirring frequently. Stir in almonds.

Sprinkle chocolate chips over partially baked crust; let stand 2 minutes. Spread melted chips over cranberries. Immediately spoon hot almond mixture over chocolate; spread carefully.

Bake 15 to 20 minutes or until bubbly and almonds start to brown. Cool completely. Use foil to lift bars from pan; remove foil. Cut into 4 rows by 3 rows; cut each square diagonally into 2 triangles.