These are a favourite of mine. Very rich, and very yummy. Easy to make with one bowl mixing and no fuss rolling of dough.
Ingredients for bottom:
9 x 13 baking pan
1/2 c sugar
1/2 c butter (softened)
2 large egg yolks
1 tsp Vanilla extract
1 1/2 c flour
In an electric mixer, cream together the butter and sugar until smooth. Add the yolks and vanilla and beat on high speed. Once incorporated, slow down the mixer and slowly add the flour until just incorporated (the dough will be crumbly). Do NOT over-process.
Prepare two sheets of waxed paper 10 x 14. Line your hands with plastic wrap and take the dough out of the bowl and shape it into a ball, avoiding direct contact with your skin. Then flatten the ball and put between the waxed paper sheets. Roll out the disk to a rough 10 x 14 shape. Slide dough and waxed paper sheets onto a cookie sheet and refrigerate for 15 minutes.
Preheat oven to 350 deg.
Once chilled take the top waxed paper off the dough and with bottom waxed paper and all, plop dough in the baking pan, the bottom waxed paper turns into a pan liner. Press the dough down into the pan, paying special attention to the corners which may be a bit hard because of the waxed paper. Press down the dough that is going up the sides into a 1/4″ x 1/4″ edge to contain the liquid that is going to be poured on in the next section. You can take bits from other parts of the bottom if you’re uneven. Decorate the edge with a fork or something similar.
Put a piece of aluminum foil on top of the crust and hold down with some pie weights or a large number of pennies to stop the dough from rising.
Bake for 15 minutes. Then remove the foil and weights and bake for another 7-9 minutes or until lightly golden.
While this is baking, prepare the filling:
In a heavy sauce pan, put the following ingredients:
1 c dark brown sugar
5 Tb butter
3 Tb heavy cream
3 Tb Maple syrup
2Tb Corn syrup
Bring the mixture to a slow boil while stirring, then let simmer for about a minute to dissolve the sugar.
And now the piece the resistance:
Coarsely chop 1 1/2 C Macadamia nuts (unsalted). If yours are salted, rinse off the salt and re-crisp them in the 350 degree oven for 5 minutes (no NOT roast them!).
Spread the nuts evenly over the bottom and pour over the sugar mixture until everything is nice and even. Bake in the oven for another 10 minutes or until sauce is bubbling.
Take out of the oven and let cool completely.
It should look something like this:
Take out the bars by pulling up on the waxed paper and place on a cutting board. Peel off the waxed paper:
Use an electric knife (or sharp large kitchen knife) and slice and dice the bars into 1 1/2 x 1 1/2 inch pieces:
You can keep them in a tin for up to two weeks, or freeze them to have some left for Christmas!