Preheat over to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan; set aside. For crust: In a large bowl, stir together brown sugar, pretzels, and flour. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Press crumb mixture into prepared pan. Bake in preheated oven for 12 minutes.
In a medium bowl, combine jam, almonds, cranberries, vanilla, and almond extract. Carefully spread filling evenly over warm crust.
Bake for 18 to 20 minutes or until edges are bubbly. Sprinkle white baking pieces evenly over top. Cool completely in pan on a wire rack.
Using the edges of the foil, lift the uncut bars out of the pan; pull foil from edges. Cut into bars. If necessary, chill until baking pieces are set. Makes 24 bars.
Layer bars between waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.