Preheat oven to 350 F (180 C).
Butter an 8″ (20 cm) square baking dish and line it with parchment paper, leaving a 2″ (5 cm) overhang on each side.

Crust:
In a food processor fitted with a chopping blade, combine all ingredients and pulse until a coarse crumb forms.

Press the dough evenly into the prepared baking dish. Refrigerate for 30 minutes.
Bake for 22 to 25 minutes or until the crust is lightly golden.
Remove from oven and transfer to a wire rack to cool.

Filling:
Place the butter and Brazil nuts in a small saucepan and cook over medium-high heat, stirring constantly, until the butter is foamy and the nuts start to fragrance, about 2 to 3 minutes.
Add the salt, brown sugar, maple syrup, maple sugar, corn syrup, ginger, and cream.
Bring to a boil, stirring constantly, for 2 minutes.
Spread the mixture over the crust.
Let cool completely before unmolding and cutting into bars.
The bars can be stored in an airtight container at room temperature for up to 3 days.