Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Macadamia-Maple Sticky Bars 3.2 (24) 19 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 4, 2018 Print Rate It Share Share Tweet Pin Email Photo: Victor Schrager Yield: 16 Layers of texture -- crumbly shortbread and a chewy toffee-like topping -- balance these indulgent bar cookies. Ginger adds unexpected spice. Ingredients ½ cup plus 6 tablespoons (1 ¾ sticks) unsalted butter, softened, plus more for dish 1 ¼ cups all-purpose flour ½ teaspoon salt ¾ cup coarsely chopped toasted macadamia nuts (about 4 ounces) ¼ cup plus 3 tablespoons packed light-brown sugar 2 teaspoons pure maple syrup ¼ cup finely chopped crystallized ginger ¼ cup plus 1 ½ teaspoons maple sugar 2 tablespoons light corn syrup 3 tablespoons heavy cream Directions Butter an 8-inch square baking dish; line with parchment, allowing a 2-inch overhang on 2 sides. Butter lining (not overhang); set aside. Whisk flour, 1/4 teaspoon salt, and 1/4 cup nuts in a bowl. Preheat oven to 350 degrees. 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. Bake until set in center and pale golden, 22 to 25 minutes. Transfer to a wire rack; let cool slightly. 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, the ginger, maple sugar, corn syrup, and cream. Boil, stirring constantly, 2 minutes. Spread over crust. Let cool completely. Run a knife around non-parchment sides; lift out of dish by overhang. Cut into sixteen 2-inch squares. Cook's Notes Bars can be stored in an airtight container at room temperature up to 3 days. Rate it Print