Place brown sugar and butter in a small saucepan. Cook over medium heat, stirring frequently, until melted and smooth.Remove from the heat and et to cool. Preheat oven to 350 F. In a mixing bowl whisk together flour, baking powder, and salt. Add eggs and vanilla extract, stir until smooth. Then fold in the crushed waffles, toffee and nuts. Spread half of the dough into 9x13 greased baking dish. Bake 25 to 30 minutes, or until golden brown. Cool completely before cutting into bars.

Beat softened butter with the sugar, about 1 minute. Add egg and almond extract. Beat until the mixture becomes creamy. Mix flour with baking powder and sift into the creamy mass. With wooden spoon, knead the dough. Add salt and caramel, mix it again. Preheat oven to 180 C. Line baking sheet with parchment paper. Scoop out a wooden spoon of the dough and place them on baking sheet 4" apart. Each cookie sprinkle with a pinch of sesame seeds on top. Bake for about 15-18 minutes. Transfer on a wire rack to cool.