Three kinds of nuts in a caramel filling on top of a buttery cookie crust . . . indulgently rich, unforgettably delicious.

1 tub MAC’s
1 cup butter
4 eggs
1 cup brown sugar-light
1 cup light corn syrup
4 tablespoons butter-melted
2 teaspoon vanilla
2/3 cup sliced almonds
2/3 cup chopped cashews

Preheat oven to 375°F. Use a colander to sieve out the nuts and white chocolate chips from the MAC’s mix. Set the chips and nuts aside. Mix in the butter until mixture resembles coarse crumbs. Pat into 9x11 inch greased pan. Bake 20-25 minutes. Do not turn off oven.

Lightly beat eggs and stir in sugar, syrup melted butter and vanilla. Add the macadamia nuts and white chocolate, along with the almonds and cashews to the mixture. Stir and pour over the baked crust. Spread evenly.

Bake for 20 minutes or until center seems set. Cool until touchable and cut into bars.