Courtesy of Moosewood Hollow

This cookie is like a candy. Pecans or walnuts work equally as well as macadamia nuts.

Makes 12 bars

INGREDIENTS:

FOR THE CRUST:
1 c all purpose flour
1/3 c sugar
2 Tbsp corn starch
1/2 tsp salt
8 Tbsp unsalted butter, cut in pieces
2-3 Tbsp cold water

FOR THE TOPPING:
1/2 c brown sugar
2 Tbsp corn syrup
2 Tbsp Maple Syrup
2 Tbsp unsalted butter
1-1/2 c halved macadamia nuts, toasted
1/4 c heavy cream
1 tsp vanilla extract

DIRECTIONS:

FOR THE CRUST:

Preheat oven to 350°F.

Line a 91.2" x 121.2" x 2" baking pan with foil and allow enough foil for an overhang on each short end. These will become handles when cookies have finished baking. Lightly grease foil.

Combine all dry ingredients in bowl of a food processor. Pulse until combined. Add butter pieces and pulse until mixture resembles coarse crumbs. Add water, one tablespoon at a time, until dough comes together in clumps. Press into bottom and slightly up sides of prepared pan.

Bake in oven for 25 minutes until light golden. When crust is done remove from oven and reduce oven temperature to 325°F. While crust is baking, make topping.

FOR THE TOPPING:

Put first four ingredients in a saucepan and stir to combine. Cook over medium heat until sugar dissolves, butter melts and mixture comes to a boil. Boil 1 minute.

Add nuts and cream. Boil until slightly thickened, about 3 minutes. Remove from heat and stir
in vanilla.

Pour topping over warm crust and use spatula to distribute nuts evenly and spread out caramel.

Bake in 325°F oven for about 20 minutes until topping is dark golden brown and bubbly. Remove from oven and allow to cool.

Using foil handles, lift cookie out of pan to a large cutting board. Cut in squares.