Layers of texture—crumbly shortbread and a chewy toffee-like topping—balance these indulgent nut bars. Diced candied ginger adds pleasantly surprising spice.

　　

Ingredients

Makes 16

　　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

　　

Step 1

Preheat oven to 350°F. Butter an 8-inch square baking pan; line with parchment, allowing a 2-inch overhang on two sides. Butter lining (not overhang).

　　

Step 2

Whisk together flour, 1/4 teaspoon salt, and 1/4 cup nuts in a bowl.

　　

Step 3

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. Mix in flour mixture and 1 teaspoon maple syrup. Press dough evenly into bottom of prepared dish. Refrigerate 30 minutes.

　　

Step 4

Bake until set in center and pale golden, 22 to 25 minutes. Transfer to a wire rack; let cool slightly.

　　

Step 5

Put remaining 6 tablespoons butter and 1/2 cup nuts into a small saucepan. Cook over medium-high heat, stirring constantly, until butter is very foamy and nuts are fragrant, 2 to 3 minutes. Add remaining 1/4 teaspoon salt, 3 tablespoons brown sugar, 1 teaspoon maple syrup, and the ginger, maple sugar, corn syrup, and cream. Boil, stirring constantly, 2 minutes.

　　

Step 6

Spread over crust. Let cool completely. Run a knife around nonparchment sides; lift out of dish using overhang. Cut into sixteen 2-inch squares. Bars can be stored in an airtight container at room temperature up to 3 days.

　　Martha Stewart's Cookies