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Ingredientes
- 1/2 c. butter or possibly margarine
- 1/2 c. granulated sugar
- 1 Tbsp. water
- 1 Tbsp. light corn syrup
- 1/2 c. butter or possibly margarine softened
- 1/2 c. brown sugar, packed
- 1 c. all-purpose flour
- 2 lrg Large eggs
- 1 c. brown sugar, packed
- 1 tsp vanilla extract
- 2 Tbsp. flour
- 1 tsp baking pwdr
- 1/2 tsp salt
- 1 c. coconut flakes
- 1 c. cashews coarsely minced
- toasted unsalted
- 1/2 c. Brazil nuts or possibly macadamia nuts
Direcciones
- 1. Preheat oven to 350 degrees. Grease 13x9-inch baking pan.
- 2 Make toffee: Lightly grease cookie sheet. Heat butter in small, heavy saucepan over medium heat. Stir in sugar, water and corn syrup. Cook, stirring occasionally, till mix is deep golden and reaches 290 degrees.
- (hard-crack stage) on candy thermometer, about 10 min Pour onto prepared cookie sheet and cold completely. Chop toffee; measure 1/2 c. (reserve remaining for another use).
- 3. Make crust: Beat butter and sugar in large mixer bowl till creamy. Beat in flour till crumbly. Press proportionately into prepared pan. Bake 12 to 15 min, till golden brown.
- Cold on wire rack.
- 4. Beat Large eggs with brown sugar and vanilla in large bowl till blended. Stir in flour, baking pwdr and salt till combined. Stir in coconut, cashews, Brazil nuts and minced toffee. Spread over baked crust. Bake 25 min or possibly till golden. Cold. Cut into 2-1/2 x 1-1/2-inch bars.
- Makes30 NOTES : Inspired by the candy Tropical Rainforest Crunch, these chewy, buttery cookies are addictive.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 12 servings | |
| Calories 429 | |
| Calories from Fat 213 | 50% |
| Total Fat 24.61g | 31% |
| Saturated Fat 12.49g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 405mg | 17% |
| Potassium 161mg | 5% |
| Total Carbs 50.38g | 13% |
| Dietary Fiber 1.2g | 4% |
| Sugars 36.5g | 24% |
| Protein 4.71g | 8% |
