Apricot Toffee Platinum Blondies

Beat half the butter with a mixer until light and fluffy. In a separate bowl, stir together half the flour, half the baking powder and half the brown sugar until mixed. Lightly whisk together half the eggs and half the vanilla.

On low speed of mixer, add egg mixture alternating with flour mixture to butter until well incorporated. Stir in half the macadamias and half the toffee pieces. Spread mixture evenly in a buttered, 9-by-13-inch baking pan. Bake at 350 degrees F 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 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 F 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.