Tropical Crunch Bars

For the toffee:
1/2 cup butter or margarine
1/2 cup granulated 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

2 large eggs
1 cup firmly packed brown sugar
1 teaspoon vanilla
2 tablespoons all-purpose 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 F. Grease a 13 x 9" baking pan.

To make toffee: lightly grease cookie sheet. Melt butter in small, heavy saucepan over
medium heat. Stir in sugar, water and corn
syrup. Cook, stirring occasionally, until
mixture is deep golden brown and reaches 290
F (hard-crack) on candy thermometer, about
10 minutes. Pour onto prepared cookie sheet and
cool completely. Chop toffee; measure out 1/2 cup and set aside. (Reserve the rest for another use).

To make crust: Beat butter and sugar in large
mixer bowl until creamy. Beat in flour until
crumbly. Press evenly into prepared pan. Bake
12 to 15 minutes until golden. Cool on wire

Beat eggs with brown sugar and vanilla in
large bowl until blended. Stir in 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 (CAREFUL - it burns
FAST!). Cool, cut into 2-1/2 x 1-1/2" bars.

Note: From Ladies' Home Journal, June 1994

Servings: 30

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