Instructions: 1. Preheat oven to 350 degrees. Grease 13x9-inch baking pan.

2 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 degrees.

(hard-crack stage) on candy thermometer, about 10 minutes Pour onto prepared cookie sheet and cool completely. Chop toffee; measure 1/2 cup (reserve remaining for another use).

3. 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 rack.

4. 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. Cool. Cut into 2-1/2 x 1-1/2-inch bars.

Makes
30 NOTES : Inspired by the candy Tropical Rainforest Crunch, these chewy, buttery cookies are addictive.

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