Chocolate-Shortbread Blondies with Macaroon Topping

1. Preheat oven to 350°F. Line a 13x9x2-inch baking pan with heavy foil, extending the foil over edges of pan. Grease foil; set pan aside. For crust, in a medium bowl stir together 1-1/2 cups of the flour, the granulated sugar, and cocoa powder. Using a pastry blender, cut in 1 cup of the butter until mixture resembles coarse crumbs. Stir in chocolate pieces. Press mixture evenly onto the bottom of the prepared pan. Bake about 8 minutes or until set. Prepare Macaroon Topping; set aside.

2. Meanwhile, in a medium saucepan cook and stir brown sugar and the remaining 2/3 cup butter over medium heat until butter is melted and mixture is smooth. Cool slightly. Add eggs, one at a time, beating with a wooden spoon after each addition just until combined. Stir in vanilla. Stir in the remaining 2 cups flour, baking powder, and baking soda. Stir in cashews.

3. Pour batter over crust, spreading evenly. Spoon Macaroon Topping over batter; carefully spread to edges of pan. Bake for 32 to 34 minutes or until topping is light brown. Cool in pan on a wire rack. If desired, drizzle with melted milk chocolate. Using the edges of the foil, lift uncut bars out of pan. Cut into bars.

Macaroon Topping

1. In a medium bowl stir together sugar and flour. Stir in coconut, egg whites, and vanilla.

Layer bars between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months. To serve, let stand at room temperature for 15 minutes if chilled. Thaw bars if frozen.