1
jar (6 oz) macadamia nuts, coarsely chopped, about 1 1/3 cups
Drizzle
1/4
cup semisweet chocolate chips
1
teaspoon vegetable oil
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Steps
1
Heat oven to 350°F. In medium bowl, beat butter and brown sugar until creamy. Add flour and salt; mix until soft dough forms. With floured hands, press dough in bottom of ungreased 9-inch square pan. Bake 25 to 30 minutes or until center is set.
2
Meanwhile, in 1-quart saucepan, heat caramels and whipping cream over medium-low heat, stirring constantly, until caramels are melted and mixture is smooth. Remove from heat; stir in apricots and macadamia nuts. Spoon mixture evenly over crust; spread carefully.
3
In small microwavable bowl, microwave chocolate chips and oil uncovered on High 30 to 45 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over bars.
4
Refrigerate 1 hour or until set. Cut into 5 rows by 5 rows.
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To keep apricots from sticking to knife during chopping, dip blade in hot water.
Cashews or pecans can be substituted for the macadamia nuts.
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