Ingredients
Crust
1½ cups all-purpose flour
1 cup firmly packed dark brown sugar
½ cup cold butter, cut into pieces
1 cup chopped macadamia toasted nuts(Pecans or Almond work to)
Caramel and Chocolate
¾ cup butter (1 ½ sticks)
½ cup firmly packed dark brown sugar
1½ cups milk chocolate chips
Instructions
1. Preheat oven to 350F. Grease a 13-by-9-inch baking pan.
2. To prepare the crust, combine flour and sugar in the bowl, cut in butter and process until mixture is fine and crumbly.
Transfer crumbs to prepared pan and press firmly to make a compact layer. Scatter nuts evenly over crust and press them in firmly.
3. To prepare the caramel layer, melt butter in a heavy medium-size saucepan over low heat. Add brown sugar and stir well until thoroughly combined and smooth.
Increase heat to medium-high and cook, stirring constantly, until entire surface of caramel is bubbly. Immediately pour hot caramel over nuts and spread evenly.
Bake 18 to 20 minutes or until caramel is bubbly.
4. Remove pan from oven. Wait 1 minute; sprinkle chocolate chips evenly over caramel. Let stand 2 to 3 minutes for chocolate to melt. Spread chocolate evenly with spatula.
Cool completely, then place in the freezer to set. Cut into bars with a sharp knife. Makes 36 bars.
Source
Crust
1½ cups all-purpose flour
1 cup firmly packed dark brown sugar
½ cup cold butter, cut into pieces
1 cup chopped macadamia toasted nuts(Pecans or Almond work to)
Caramel and Chocolate
¾ cup butter (1 ½ sticks)
½ cup firmly packed dark brown sugar
1½ cups milk chocolate chips
Instructions
1. Preheat oven to 350F. Grease a 13-by-9-inch baking pan.
2. To prepare the crust, combine flour and sugar in the bowl, cut in butter and process until mixture is fine and crumbly.
Transfer crumbs to prepared pan and press firmly to make a compact layer. Scatter nuts evenly over crust and press them in firmly.
3. To prepare the caramel layer, melt butter in a heavy medium-size saucepan over low heat. Add brown sugar and stir well until thoroughly combined and smooth.
Increase heat to medium-high and cook, stirring constantly, until entire surface of caramel is bubbly. Immediately pour hot caramel over nuts and spread evenly.
Bake 18 to 20 minutes or until caramel is bubbly.
4. Remove pan from oven. Wait 1 minute; sprinkle chocolate chips evenly over caramel. Let stand 2 to 3 minutes for chocolate to melt. Spread chocolate evenly with spatula.
Cool completely, then place in the freezer to set. Cut into bars with a sharp knife. Makes 36 bars.
Source
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