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1
Preheat the oven to 350.
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2
In a large bowl, whisk the flour, cornmeal, sugar and salt.
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3
With a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal.
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4
In a small bowl, beat the egg yolks with the cream; drizzle over the cornmeal mixture.
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5
With 2 forks, blend the dough lightly until evenly combined.
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6
Using your hands, knead lightly.
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7
On a lightly floured surface, roll out the dough to a 15 1/2-by-10 1/2-inch rectangle.
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8
Roll the dough onto the rolling pin, then transfer it to an ungreased 15-by-10-inch jelly-roll pan.
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9
Press the dough evenly over the bottom and up the sides of the pan.
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10
Freeze the crust until firm, about 30 minutes.
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11
Bake the crust for 12 minutes, or until pale and dry.
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12
Spread the walnuts on a baking sheet and bake for 8 minutes, or until lightly toasted.
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13
Repeat with the pistachios.
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14
Leave the oven on.
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15
In a medium saucepan, combine the sugar and water and cook over moderately high heat, swirling the pan once or twice, until the sugar is dissolved.
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16
Simmer over moderate heat, brushing down the sides of the pan with a wet pastry brush from time to time until a deep golden brown caramel forms, about 18 minutes.
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17
Meanwhile, in a small saucepan, bring the cream to a boil with the rosemary and salt.
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18
Remove from the heat.
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19
Carefully and slowly add the hot cream to the caramel, stirring constantly until smooth.
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20
Remove from the heat and stir in the hazelnuts, walnuts and pistachios.
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21
Scrape the nut caramel over the crust and spread evenly with a spatula.
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22
Bake the bars in the center of the oven for 25 minutes, or until the topping is golden and bubbling.
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23
Let cool.
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24
In a glass bowl, melt the chocolate in a microwave oven at high power, stirring a few times.
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25
Let the melted chocolate cool until barely warm, about 15 minutes.
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26
Brush the chocolate over the caramel-nut topping.
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27
Let the chocolate cool until set, about 1 hour.
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28
Cut into 2-by-3-inch bars and serve.
