Caramel-Nut Bar Cookies

Ingredients

• 0.5 cup butter softened
• 1 cup butter cut into 16 pieces
• 1 cup flour all-purpose
• 1.3 cups granulated sugar 
• 1 cup heavy whipping cream divided
• 1.3 cups nuts salted with pecans, natural almonds, and lightly macadamia nuts assorted toasted coarsely chopped
• 0.3 cup powdered sugar 
• 6 ounce semisweet chocolate squares finely chopped
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• whisk
• wire rack
• hand mixer
• microwave
• measuring cup

Directions

1. Beat 1/2 cup butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating well.
2. Add vanilla; beat well. Gradually add flour, beating at low speed until blended.
3. With floured fingertips, press dough into a lightly greased 8" square pan.
4. Bake at 325 for 25 minutes or until golden brown.
5. Let cool on a wire rack.
6. Place granulated sugar in a medium-size heavy skillet. Cook, stirring constantly, over medium heat 8 minutes or until sugar is caramel-colored. (Sugar will become crumbly before caramelizing.) Reduce heat to low; gradually add 2/3 cup whipping cream, stirring to combine. (
7. Mixture will sputter.)
8. Add 1 cup butter, 4 pieces at a time, stirring until smooth after each addition (about 7 minutes).
9. Remove caramel from heat; let cool 10 minutes.
10. Sprinkle nuts over baked crust.
11. Pour caramel over nuts. Cool completely.
12. Place remaining 1/3 cup whipping cream in a microwave-safe glass measuring cup. Microwave at HIGH 1 minute or until hot.
13. Pour hot cream over chopped chocolate in a bowl.
14. Let stand 2 minutes.
15. Whisk until smooth.
16. Pour chocolate over cooled caramel, spreading chocolate to edges. Cover and refrigerate until layers are firm. Keep refrigerated until ready to serve.
17. Let stand 5 minutes at room temperature before cutting and removing bars from pan.