Line a 13×9-inch metal baking pan with foil, or parchment paper, leaving an overhang so you can lift the bars out after baking. Spray the pan and foil with nonstick cooking spray.

Add the butter to a medium saucepan set over medium-low heat. Melt the butter, swirling the pan frequently. Once the butter has melted, it will start to bubble and foam. Continue to cook (continuing to swirl the pan) until the butter turns brown and smells nutty. Be patient and it watch carefully, it can go from brown to burned quickly. Turn off the heat under the pan, and let the butter cool until lukewarm.

Crust

In a medium bowl, whisk together the butter, 3/4 cup of the sugar, and the salt. Beat in the egg yolks. Use a rubber spatula to stir in the flour until completely incorporated. The dough will be thick and stiff. Transfer about 2 cups to the prepared pan and press into an even layer in the bottom of the pan. Prick the dough all over with a fork, then chill in the refrigerator for at least 30 minutes, or until firm.

Meanwhile, preheat oven to 325 F.

Bake the crust for about 20 minutes, or until it begins to set, but has not yet started to brown around the edges.

Crumb Topping

Combine the remaining 1/4 cup of sugar and 1/2 teaspoon with the reserved dough. Use your fingers to mix until crumbly.

Filling

Combine the cranberries, pears, sugar, lemon juice, water and spices in a medium saucepan, and bring to a boil over medium-high heat. Reduce the heat to medium, and continue boiling until the mixture is thick and syrupy, this will take about 5-8 minutes. Turn off the heat, and let cool for 5-10 minutes.

Spread the cranberry mixture in an even layer over the hot crust. Sprinkle the streusel over the top. Increase the oven temperature to 350 F, and bake on a rack placed in the top of the oven for about 25 minutes, or until the crumb topping is golden brown

Transfer the pan to a wire rack and cool for at least 1 hour. Once cool, use the foil handles to lift the bars out. Place on a cutting board, and cut into squares before serving. Store for up to a week in an airtight container at room temperature.