Macadamia-Maple Sticky Bars

• 1/2 cup plus 6 tablespoons (1 3/4 sticks) unsalted butter, room temperature, plus more for pan
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup coarsely chopped toasted (see note on page 148) macadamia nuts (about 4 ounces)
• 1/4 cup plus 3 tablespoons packed light brown sugar
• 2 teaspoons pure maple syrup
• 1/4 cup finely chopped candied ginger
• 1/4 cup plus 1 1/2 teaspoons maple sugar
• 2 tablespoons light corn syrup
• 3 tablespoons heavy cream

1. Preheat oven to 350F.
2. Butter an 8-inch square baking pan; line with parchment, allowing a 2-inch overhang on two sides.
3. Butter lining (not overhang).
4. Whisk together flour, 1/4 teaspoon salt, and 1/4 cup nuts in a bowl.
5. Put 1/2 cup butter and 1/4 cup brown sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy.
6. Mix in flour mixture and 1 teaspoon maple syrup.
7. Press dough evenly into bottom of prepared dish.
8. Refrigerate 30 minutes.
9. Bake until set in center and pale golden, 22 to 25 minutes.
10. Transfer to a wire rack; let cool slightly.
11. Put remaining 6 tablespoons butter and 1/2 cup nuts into a small saucepan.
12. Cook over medium-high heat, stirring constantly, until butter is very foamy and nuts are fragrant, 2 to 3 minutes.
13. Add remaining 1/4 teaspoon salt, 3 tablespoons brown sugar, 1 teaspoon maple syrup, and the ginger, maple sugar, corn syrup, and cream.
14. Boil, stirring constantly, 2 minutes.
15. Spread over crust.
16. Let cool completely.
17. Run a knife around nonparchment sides; lift out of dish using overhang.
18. Cut into sixteen 2-inch squares.
19. Bars can be stored in an airtight container at room temperature up to 3 days.

unsalted butter, flour, salt, nuts, brown sugar, maple syrup, candied ginger, maple sugar, light corn syrup, heavy cream

Taken from www.epicurious.com/recipes/food/views/macadamia-maple-sticky-bars-389313 (may not work)