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1
Preheat oven to 325 degrees.
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2
Spread hazelnuts on an ungreased cookie sheet and bake for 6 minutes, stirring often.
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3
Remove from tray and place in a clean towel.
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4
Rub to remove skins.
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5
Coarsely chop nuts and set aside.
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6
Turn oven up to 350 degrees.
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7
In a medium bowl combine the 3/4 cup unsalted butter, 2 cups flour, 1/2 cup brown sugar and salt.
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8
Mix until small clumps form.
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9
Sprinkle mixture into a 9 x 13 inch pan and pat evenly over bottom and 1/2 way up sides of pan.
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10
Bake for 15 to 20 minutes and golden brown.
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11
Remove and set aside.
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12
In a double boiler over simmering water melt the chocolate and butter together, stirring occasionally.
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13
Stir in condensed milk and salt and whisk to smooth.
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14
Spread over baked shortbread crust.
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15
In a large bowl cream together the 1/2 cup butter and the 1 cup brown sugar until fluffy.
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16
Add the egg and vanilla extract-cream again.
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17
Ad 1/2 cup plul 1 T.
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18
flour, baking powder, salt, cinnamon, oatmeal, whole wheat and toasted hazelnuts and mix gently.
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19
Add the lemon zest and mix again.
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20
Set aside.
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21
To finish assembling: Sprinkle coconut evenly over the chocolate covered crust.
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22
Drizzle the caramel over coconut.
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23
Stir the jam well and spread over the caramel.
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24
Heat the marshmallow cream in a microwave to make it just spreadable and layer this over the jam.
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25
Using your fingers crumble spoon sized pieces of the hazelnut-oat mixture on top of marshmallow cream.
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26
Do not totally cover cream.
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27
You want the other layers to bubble through.
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28
Leftover mixture can be baked as drop cookies or frozen for later use.
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29
Bake bars for 15 minutes, turning the pan once after 7 minutes for even baking.
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30
Cool completely and use a hot knife to cut into bars.
