Macadamia-Maple Sticky Bars

Directions

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