Recipe

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• 1 1/2 cups flour
• 1/2 tsp salt
• 1/4 cup powdered sugar
• 3/4 cup unsalted butter, cut into small pieces and chilled (1 1/2 sticks)
• 3/4 cup light corn syrup
• 1/3 cup packed light brown sugar
• 1 tsp salt
• 3 eggs, lightly beaten
• 3/4 cup toasted mixed nuts ( almonds , hazelnuts , pecans , cashews , walnuts , brazil)
• 3/4 cup mixed dried fruit, chunks ( pineapple , mango , papaya , apples , etc.)
• 8 oz white chocolate, chopped

• 1 Preheat oven to 350°F.
• 2 Line bottom of a 13x9-inch rimmed baking pan or jelly roll pan with parchment paper (sprinkle a little water on bottom of pan to help parchment stay in place).
• 3 To make crust, add flour, salt and sugar to work bowl of a food processor. Pulse to combine.
• 4 Add butter and pulse until texture resembles coarse breadcrumbs. (Alternately, whisk dry ingredients together in a mixing bowl. Cut in butter by hand using two knives or a pastry cutter.).
• 5 Spread crust mixture into baking pan, using hands to press evenly. Bake for 20-30 minutes, or until golden brown. Remove from oven.
• 6 While crust is baking, whisk together corn syrup, brown sugar, salt and eggs.
• 7 Spread nuts, fruit and chocolate evenly over crust.
• 8 Pour corn syrup mixture over top and let it spread (gently tilt pan to get mixture into corners of crust if necessary).
• 9 Reduce oven temperature to 325°F Bake for 20-30 minutes, or until just set.
• 10 Remove from oven and cool completely before cutting.