| 1 1/2 c. AP flour |
| 1 c. firmly packed dark brown sugar |
| 1/2 c. cold butter, cut into pieces |
| 1 c. chopped macadamia ruts, toasted |
| butter |
| 1/2 c. firmly packed dark brown sugar |
| 1 1/2 c. semisweet or bittersweet chocolate morsels |
Preheat oven to 350°. Grease a 13x9" baking pan.
To prepare the crust, combine flour and 1 c. brown sugar in the bowl of a food processor. Process about 10 seconds to combine thoroughly. Add cold butter and process until mixture is crumbly (about 30 seconds). Transfer crumbs to prepared pan and press firmly to make a compact layer. Scatter nuts evenly over crust and press them in firmly.
To prepare the caramel layer, melt 3/4 c. butter in a heavy medium saucepan over low heat. Add 1/2 c. 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 with back of a metal spoon. Bake 18-20 minutes or until caramel is bubbly.
Remove pan from oven. Wait 1 minute; sprinkle chocolate morsels evenly over caramel. Let stand 2-3 minutes for chocolate to melt. Spread chocolate evenly with spatula or back of a metal spoon. Cool completely, then refrigerate 30 minutes to set. Cut into bars with a sharp knife.
Makes 36.