Congo Bars
Contributed by Susan
Source: Martha Stewart Living Magazine, DEC1999/JAN2000
Makes about 15 dozen

Cashews, hazelnuts, walnuts, almonds, or pecans are all fine substitutes for the macadamia nuts.

6 cups macadamia nuts, halved
1 one-pound box graham crackers
1/2 cup (1 stick) unsalted butter, melted
10 ounces bittersweet chocolate, finely chopped
1 1/2 cups packed sweetened shredded coconut
1 recipe Caramel for Cookies (recipe below)

1. Heat oven to 350°. Spread macadamia nuts on a baking sheet, and bake
until golden, about 10 minutes. Set baking sheet on a wire rack to cool.

2. Line an 11-by-18-inch baking pan with parchment paper, Using a food
processor or rolling pin, finely crush graham crackers. Place in a medium
bowl. Stir in melted butter. Press mixture into the bottom of prepared
baking pan in an even layer. Sprinkle the chocolate over the graham
crackers. Sprinkle the coconut over the chocolate. Sprinkle the reserved
nuts over the coconut.

3. Using a microwave or double boiler, heat the Caramel for Cookies until
liquid. Drizzle caramel over macadamia buts. Bake until golden, about 20
minutes. Transfer to a wire rack to cool. Cut into ¾-by1¼-inch pieces.


Caramel for Chocolate
Makes 3¾ cups

4 cups sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup heavy cream

Combine sugar, cream of tartar, salt, and 2/3 cup water in a wide,
heavy-bottomed saucepan, with sides at least 3 inches high. Place over high
heat. Let cook, without stirring, until some sugar begins to melt and turn
golden, 2 to 5 minutes. Turn heat to medium; continue to cook, stirring
occasionally, until all sugar is melted, deep golden, and a candy
thermometer reads 300° (hard-crack stage). While stirring, pour the cream
slowly down the side of the pan. When cream is incorporated, remove from
heat; transfer to a heat-proof bowl.