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Get Inspired/Sweets/Toffee Macadamia Nut Gooey Shortbread Bars

Toffee Macadamia Nut Gooey Shortbread Bars

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Shortbread Base
1 lb (4 sticks) butter
2/3 cups brown sugar
2 tablespoons vanilla
¼ teaspoon salt
4 cups flour
1 cup macadamia nuts (chopped)
½ cup semi sweet chocolate chips
½ cup milk chocolate chips
1 cup toffee bits

Caramel Filling
1 cup melted butter
2 cups brown sugar
1 cup corn syrup
1 can sweetened condensed milk
1 tsp vanilla


Preheat oven to 325 degrees.

Line a 9x13 glass baking dish with parchment paper

Cream butter in a stand mixer. Mix on high until it begins to turn white instead of yellow.

Mix in the sugar, vanilla, and salt. Once combined, add in the flour and mix well.

Gently fold in the chopped macadamia nuts, chocolate chips, and toffee bits.

Divide the dough in half. Gently press one half of the dough into the baking dish and reserve the rest for later.

Bake the base layer for 10-15 minutes, or until it just begins to turn a pale golden brown on the edges.

In a separate microwave safe bowl, add all of the caramel ingredients. Microwave on high for 2 minutes. Remove and stir. Continue to microwave in 1 minute intervals, removing to stir each time, until it has been microwaved for a total of 6 minutes.

Pour the caramel mixture on top of the base in the dish and spread evenly in a thick layer. You will probably only need about half of the caramel (which is a bonus, because you can either make 2 pans, or you can save it for caramel sauce on an ice cream sundae later, or heat it for another minute or so to thicken it a little more and pour it alone into a separate dish to eat as plain caramel).

Crumble the remaining dough on top of the caramel layer. It should mostly cover the caramel, with a few cracks peeking through. Lightly press the crumbles in. The top layer should still have texture, but a relatively uniform height so that it cooks evenly.

Return the pan to the oven and bake for about 20-25 minutes, until the caramel is bubbly and the crumbled topping is firm and lightly golden.

Let cool completely before cutting in squares (otherwise the caramel will spill out at the temperature of lava).

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Hi, I’m Tamara!

Marketing Mastermind

I’m a wife, mama to 4, baker, creator, fitness enthusiast, & 7-figure e-commerce entrepreneur, dedicated to helping you succeed in your own product-based business.

I believe that every business, and every person for that matter, has a light within them, a spark, that they need to share with the world.

Something that is already there, waiting to be drawn out into the open.

And that the more we share our light, the more the world glows and becomes more beautiful than we could ever imagine.

My goal is to help entrepreneurs find their spark and let it shine.