Hazelnut Caramel Cookies

Hazelnut Caramel Bars, from Martha Stewart.

Crust
• 1 stick unsalted butter
• 1/3 c light brown sugar
• 1 1/2 c flour
• 1/4 t salt

Beat butter and sugar until light. Add flour and salt and mix until combined. Line 8" or 9" square baking pan with parchment, leaving overhang for removal later. Press batter into pan and bake at 375 degrees for 15-20 minutes, until golden. Remove from oven and cool. Lower oven temperature to 325 degrees.

Topping
• 1 stick unsalted butter
• 2/3 c light brown sugar
• 1/3 c ligth corn syrup
• 2 T heavy cream
• (optional) orange zest
• 1 1/2 c (6oz) toasted hazelnuts with loose skin rubbed off
• (optional) 1/3 c semisweet chocolate

Combine butter, sugar and corn syrup in saucepan. Bring to a boil for 1 minute and add cream and optional zest. Stir in nuts. Pour over cooled crust and bake at 325 degrees until bubbling in center, about 15 minutes. Sprinkle with chopped semisweet chocolate (optional). Let cool 1 hour before lifting parchment out. Slice when set.