- 1 cup all-purpose flour
- 1/4 cup brown sugar, packed
- 1/2 cup ground brazil nuts, about 12 large nuts
- 1/3 cup cold butter, cut into small pieces
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup brown sugar, packed
- 1/2 cup light corn syrup
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 1/2 cup white chocolate chips
- 1 cup sliced or chopped brazil nuts
In a food processor, grind flour, 1/4 cup brown sugar, and ground brazil nuts together until fine. Add 1/2 teaspoon vanilla and the pieces of cold butter; pulse until well combined. The mixture will appear dry and crumbly. Alternatively, you may work the mixture together with a pastry blender until well blended and crumbly.
Press the crumb mixture evenly into the prepared 9-inch baking pan. Bake for 10 to 12 minutes, or just until lightly browned around the edges.
In a medium bowl, whisk together the eggs, 1/2 cup brown sugar, corn syrup, melted butter, 1 teaspoon vanilla extract until blended. Stir in semisweet chocolate and white chocolate chips and the sliced brazil nuts. Spread mixture over the baked crust. Bake for 25 to 30 minutes longer, or until the topping is set and lightly browned. Cool in pan on a rack. Cut into bars when completely cooled.
Tips for freezing these bars:
If you plan to freeze the whole pan, line the pan with parchment paper or greased aluminum foil, then press in the crumb mixture as above. Let the bars cool completely after baking. Once the bars are cool, lift them out, remove the foil or parchment paper, and wrap in plastic wrap. Freeze for up to 3 months.
If desired, cut the bars and wrap individually; put the wrapped bars in a freezer bag or storage container, and freeze for up to 3 months.
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Toffee Bars I
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Index of Brownies and Bars
Chocolate Brownie Recipes
Chunky Butterscotch Brownies
Cookie Recipes Index