Correction: Tropical Layer Bars

We sang the praises a few weeks ago of these rich bar cookies from the Junior League of Tampa's new cookbook, The Life of the Party. An alert reader called to tell us that the amount of ingredients would be much more than could fit in an 11- by 7-inch baking dish. She's right. The correct pan size is 11- by 17-inch, which is more common in commercial kitchens than at home. Some specialty kitchen shops such as Williams-Sonoma carry this pan size. If you can't find it, the cooks at the Junior League advise halving the recipe and using a 9- by 13-inch baking pan.

Tropical Layer Bars

1 box graham crackers, finely crushed

3/4 cup (1 1/2 sticks) butter, melted

1/2 cup sugar

3 cups (18 ounces) chocolate chips

2 cups flaked coconut

2 cups (4 sticks) butter

1 cup light corn syrup or honey

3 cups packed brown sugar

1/4 cup heavy cream

1 teaspoon vanilla extract

5 cups chopped macadamia nuts

Combine the crushed graham crackers, 3/4 cup melted butter and sugar in a bowl, and mix well. Press into the bottom of an 11- by 17-inch baking pan. Sprinkle evenly with the chocolate chips and coconut.

Combine 2 cups butter, corn syrup and brown sugar in a heavy saucepan. Cook over low heat until the butter is melted, stirring with a wooden spoon. Increase the heat and bring to a boil for 3 minutes. Remove from the heat and stir in the cream, vanilla and macadamia nuts. Pour over the chocolate chip and coconut layer.

Bake at 350 degrees for 25 minutes or until the center is set. Cool. Chill until firm. Cut into small bars to serve.

Yield: 7-dozen small squares.

Source: The Life of the Party, Junior League of Tampa.

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