Macadamia maple sticky bars

I have received several emails – especially from my Brazilian readers – with great suggestions for the blog, such as subscription via email, a print button for the recipes... As much as I liked them all, it took me a long time to actually add all those widgets here – you know, I’m not much of a techie. :)

Now they’re all finally up – I hope you enjoy them! And let me know if something is not working properly, please.

Speaking of time, I made these bars in almost none, and could even get some rest on the couch, watching TV – “Jaws”, to be more precise – while the base chilled in the refrigerator.

Macadamia maple sticky bars
slightly adapted from here

Base:
1 ¼ cups (175g) all-purpose flour
¼ teaspoon salt
¼ cup (35g) coarsely chopped toasted macadamia nuts
½ cup (113g) unsalted butter, softened
¼ cup (44g) light brown sugar, packed
1 teaspoon pure maple syrup

Topping:
6 tablespoons (84g) unsalted butter, softened
1 cup (140g) coarsely chopped toasted macadamia nuts
¼ teaspoon salt
3 tablespoons packed light-brown sugar
1 teaspoon pure maple syrup
¼ cup + 1 ½ teaspoons granulated sugar
2 tablespoons light corn syrup
3 tablespoons heavy cream

Butter a 20cm (8in) square baking pan; line with foil, allowing a 5cm (2in) overhang on 2 sides. Butter lining (not overhang); set aside.
Start by making the base: whisk flour, salt and macadamia nuts in a bowl.
Put butter and brown sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in flour mixture and maple syrup. Press dough evenly into bottom of prepared pan. Refrigerate 30 minutes. In the meantime, preheat oven to 180°C/350°F.
Bake until set in center and pale golden, 22 to 25 minutes. Transfer to a wire rack; let cool slightly.

Now, the topping: put butter and macadamia nuts into a small saucepan. Cook over medium-high heat, stirring constantly, until butter is very foamy and nuts are fragrant, 2 to 3 minutes. Add salt, brown sugar, maple syrup, granulated sugar, corn syrup and cream. Boil, stirring constantly, 2 minutes. Spread over crust. Let cool completely. Run a knife around non-parchment sides; lift out of dish by overhang. Cut into sixteen 5cm (2in) squares – I refrigerated the whole square before cutting it into bars so the caramel would be firmer.
Bars can be stored in an airtight container at room temperature up to 3 days.

Makes 16