TROPICAL CRUNCH BARS

FOR THE TOFFEE:
1/2 cup butter or margarine
1/2 cup sugar
1 tablespoon water
1 tablespoon light corn syrup
FOR THE CRUST:
1/2 cup butter or margarine, softened
1/2 cup firmly packed brown sugar
1 cup all-purpose flour
FOR THE TOPPING:
2 large eggs
1 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 tablespoons flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup flaked coconut
1 cup coarsely chopped toasted unsalted cashews
1/2 cup coarsely chopped Brazil nuts or macadamia
nuts

Preheat oven to 350 degrees F. Grease 13x9-inch baking pan.

TO MAKE THE TOFFEE:
Lightly grease cookie sheet. Melt 1/2 cup butter in small, heavy saucepan over medium heat. Stir in 1/2 cup sugar, water and corn syrup. Cook, stirring occasionally, until mixture is deep golden brown and reaches 290 degrees F (hard-crack stage) on candy thermometer, about 10 minutes. Pour onto prepared cookie sheet and cool completely.

Chop toffee. Measure 1/2 cup (reserve remaining for another use).

TO MAKE THE CRUST:
Beat butter and 1/2 cup brown sugar in large mixer bowl until creamy. Beat in 1 cup flour until crumbly. Press evenly into prepared pan.

Bake 12 to 15 minutes, until golden. Cool on wire rack.

TO MAKE THE TOPPING:
Beat eggs with 1 cup brown sugar and vanilla in large bowl until blended. Stir in 2 tablespoons flour, baking powder and salt until combined. Stir in coconut, cashews, Brazil nuts and chopped toffee. Spread over baked crust.

Bake 25 minutes or until golden brown. Cool.

Cut into 2 1/2 x 1 1/2-inch bars.

Servings: 30
Source: Ladies Home Journal magazine