Platinum Blondies

8 tablespoons unsalted butter, at room temperature
2 cups cake flour
2 teaspoon baking powder
2 cups packed light brown sugar
2 eggs
2 teaspoons vanilla
1 cup lightly salted and roasted chopped macadamia nuts
2/3 cup coarsely chopped toffee pieces
1-1/3 cups apricot jam
1 cup white chocolate chips
10 ounces caramel topping
1/4 cup white chocolate coating pieces, melted

Beat 4 tablespoons butter with a mixer until light and fluffy. In a
separate bowl, stir together 1 cup flour, 1 teaspoon baking powder and 1
cup brown sugar until mixed. Lightly whisk together 1 egg and 1 teaspoon
vanilla. On low speed of mixer, add egg mixture alternating with flour
mixture to butter until well incorporated. Stir in one-half cup macadamias
and one-third cup toffee pieces. Spread mixture evenly in a buttered,
9-by-13-inch baking pan. Bake at 350 degrees for 5 to 6 minutes, until the
batter has risen in the middle. Tap pan firmly on the counter to make
brownies fall. Bake 5 minutes longer. Brownies will not be fully baked at
this point. Cool to room temperature, then refrigerate at least 3 hours.
Spread two-third cup apricot jam evenly over chilled layer of brownies.
Pour caramel mixture over jam, taking care to push it into the corners.
Sprinkle with 1 cup white chocolate chips. Place the pan in the freezer
for at least 4 hours, until caramel is very firmly set. Make another
batch of brownie batter, as before. Carefully spread over the frozen
caramel and chips layer, being careful not to disturb the caramel or
chips. Dollop remaining cup jam over top layer of batter, and carefully
spread evenly. Bake at 350 degrees for about 30 minutes, until the
center is no longer wet. Cool to room temperature, then refrigerate
overnight. Cut into squares. Drizzle with white chocolate coating. Store
in refrigerator or freeze. Bring to room temperature to serve.


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