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White Chocolate Macadamia Nut Bars Recipe
If you love soft, chewy cookie bars with buttery nuts and pockets of creamy white chocolate, this White Chocolate Macadamia Nut Bars Recipe is about to become your new go‑to dessert bar recipe.
These white chocolate macadamia nut bars taste like your favorite bakery cookie in easy bar form—thick, tender, and full of rich macadamia nuts and sweet white chocolate bars or chips. I make a batch whenever I need a no-fuss, crowd-pleasing baked dessert for potlucks, holidays, or those “I just need something sweet” evenings. They slice beautifully, freeze well, and feel just a little bit fancy without a lot of effort.
Let me explain how they came to be a regular in my kitchen.
Meet Your New Favorite Cookie Bar
I’ve baked a lot of homemade cookie bars over the years—my kids are grown now, but they still show up at the door when they hear I’ve pulled a pan out of the oven. This White Chocolate Macadamia Nut Bars Recipe started as a mash-up between a classic chocolate chip cookie bar and those bakery-style white chocolate macadamia nut cookies you see at the mall.
You get all the flavor of white chocolate macadamia cookies—sweet, buttery, a little salty from the nuts—but in bar form. No scooping dough. No rotating pans. Just spread, bake, slice, and enjoy.
What makes these baked dessert bars special?
- The base is a chewy blondie-style dough, rich with brown sugar and butter.
- Macadamia nuts bring a buttery crunch and a slight toastiness that plays so well with creamy white chocolate.
- You can use white chocolate chips or chopped white chocolate bars, which melt into little pockets of sweetness.
- The recipe is easy to tweak for seasonal flavors—cranberries at Christmas, a sprinkle of flaky salt for a “bakery” touch, even a darker sugar for a more caramel note.
Are they healthy? I won’t pretend they’re health food, but there are some thoughtful choices here. Using real butter instead of shortening, toasting the macadamia nuts to boost flavor so you use a bit less, and controlling the sweetness by leaning on brown sugar instead of only white sugar all help balance things. Plus, macadamia nuts bring healthy fats and a satisfying richness, which means a small square goes a long way.
I love serving these:
- On cookie trays for holidays
- Wrapped in parchment and tucked into lunchboxes
- As a quick dessert for book club or game night
- Cut tiny and served with coffee after dinner
You know what? They look like you spent hours fussing, but they’re actually a very practical, very forgiving cookie bars recipe.
Why You’ll Love This Recipe
- One bowl, no mixer required – Stir everything together with a spatula; fewer dishes, less hassle.
- Perfect texture – Thick, chewy centers with lightly crisp, golden edges.
- Foolproof for bakers of all levels – Clear steps, basic pantry ingredients, and lots of built-in wiggle room.
- Make-ahead friendly – Keeps beautifully and freezes well, so you can bake now and serve later.
- Customizable – Swap in different nuts, add dried fruit, or change up the chocolate without wrecking the recipe.
- Great for sharing – One pan of white chocolate macadamia nut bars feeds a crowd with minimal effort.
- Travel-friendly dessert bar – Sturdy enough for bake sales, potlucks, picnics, and care packages.
- Cozy, bakery-style flavor – Tastes like something from a fancy coffee shop, but made in your own kitchen.
Ingredients for White Chocolate Macadamia Nut Bars
Here’s what you’ll need for this White Chocolate Macadamia Nut Bars Recipe. I’ll also share a few helpful notes and easy swaps.
Dry & Sweet Ingredients
-
2 cups (240 g) all-purpose flour
Use the “spoon and level” method so the bars don’t turn out dense. -
1 teaspoon baking powder
Gives the bars just enough lift to stay soft and chewy. -
½ teaspoon baking soda
Helps with browning and texture, especially with brown sugar. -
½ teaspoon fine sea salt
Balances the sweetness from the white chocolate and sugar. -
1 cup (200 g) packed light brown sugar
Brown sugar keeps the bars moist and adds a hint of caramel flavor. Dark brown sugar works if you like a deeper taste. -
½ cup (100 g) granulated sugar
Adds sweetness and helps with structure so the bars hold their shape when sliced.
Wet Ingredients
-
¾ cup (170 g) unsalted butter, melted and slightly cooled
Melted butter makes mixing easier and gives that classic cookie bar chew. If you use salted butter, reduce added salt to ¼ teaspoon. -
2 large eggs, room temperature
Bring them out of the fridge 20–30 minutes ahead; they mix more smoothly and help the bars bake evenly. -
2 teaspoons pure vanilla extract
Don’t skip it—vanilla brings warmth and rounds out the flavors.
White Chocolate & Nuts
-
1½ cups (255 g) white chocolate chips or chopped white chocolate bars
Use a good-quality white chocolate; it makes a bigger difference than people think. I like Ghirardelli or Guittard chips, or a chopped Lindt bar. -
1 cup (130 g) macadamia nuts, roughly chopped
Raw and unsalted is best, then we toast them lightly. If all you have is salted macadamias, reduce the added salt and taste the dough before baking.
Optional, But Recommended
-
¼ teaspoon almond extract
A tiny splash enhances the nutty flavor without screaming “almond.” -
Flaky sea salt, for sprinkling
That little finishing touch turns these into true bakery-style white chocolate macadamia nut bars.
Step-by-Step Directions
You don’t need fancy tools here—just a bowl, a whisk, and a spatula. A hand mixer is fine, but not required.
-
Prep the pan and oven
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the long sides so you can lift the bars out later. Lightly grease the parchment for easier removal. -
Toast the macadamia nuts
Spread the chopped macadamia nuts on a small baking sheet. Toast in the preheating oven for 5–7 minutes, stirring once, until fragrant and just lightly golden at the edges. Watch them closely—macadamias go from perfect to burned very quickly. Set aside to cool slightly. -
Combine dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps the leavening and salt distribute evenly, so you don’t get random salty bites or uneven rise. -
Mix sugars and melted butter
In a large bowl, whisk the melted, cooled butter with the brown sugar and granulated sugar until the mixture looks thick, glossy, and a little lighter in color—about 1–2 minutes by hand. This step helps the sugars start to dissolve, giving you a nicer texture in your homemade cookie bars. -
Add eggs and vanilla
Whisk in the eggs, one at a time, until each is fully combined. Stir in the vanilla extract (and almond extract, if using). The batter should look smooth and slightly thick. -
Fold in the dry ingredients
Add the flour mixture to the wet ingredients. Switch to a spatula and fold gently just until you no longer see streaks of dry flour. The dough will be thick, like a soft cookie dough. Try not to overmix; that can make the bars tough. -
Stir in white chocolate and nuts
Gently fold in 1¼ cups of the white chocolate and ¾ cup of the toasted macadamia nuts, saving the rest for scattering on top. This way, you get mix-ins throughout plus a pretty, bakery-style top. -
Spread batter in the pan
Scrape the dough into your prepared pan. Use an offset spatula or the back of a spoon to press it into an even layer, making sure to get into the corners. Sprinkle the remaining white chocolate and macadamia nuts over the top and press them in lightly so they stick. -
Bake until golden and set
Bake on the middle rack for 20–25 minutes, or until the edges are set and nicely golden and the center looks puffed and just barely set. A toothpick inserted near the center should come out with a few moist crumbs, but not wet batter. If you like softer, gooier bars, pull them closer to 20 minutes; for firmer bars, go toward 25. -
Cool before slicing
This part tests your patience, but it matters. Let the white chocolate macadamia bars cool in the pan on a wire rack for at least 1 hour. The bars continue to set as they cool. Use the parchment overhang to lift the whole slab out of the pan, then use a sharp knife to cut into squares or rectangles.
Little tip from someone who’s cut a lot of dessert bars: wipe your knife with a warm, damp cloth between cuts for cleaner slices, especially with all that melty white chocolate.
Servings & Timing
- Yield: 24 small bars or 18 larger bars
- Prep Time: 15–20 minutes
- Bake Time: 20–25 minutes
- Cooling Time: About 1 hour
- Total Time: Around 1 hour 40 minutes (mostly hands-off while they cool)
These are ideal when you want a homemade dessert bar recipe that feels special but doesn’t keep you chained to the kitchen.
Fun Variations You Can Try
Once you’ve made the base White Chocolate Macadamia Nut Bars Recipe, it’s easy to play around. Here are some of my favorite twists:
- Cranberry White Chocolate Macadamia Bars – Fold in ½ cup dried cranberries with the white chocolate for a tart-sweet holiday twist.
- Salted Caramel Macadamia Bars – Swirl ¼ cup of thick caramel sauce over the top of the batter before baking, then sprinkle with flaky sea salt.
- Extra Nutty Bars – Replace ½ cup of flour with ½ cup of finely ground toasted macadamias or almonds for a deeper nut flavor.
- Gluten-Free White Chocolate Macadamia Bars – Use a 1:1 gluten-free baking flour blend; look for one that includes xanthan gum for structure.
- Brown Butter Version – Brown the butter instead of simply melting it; this adds a toasty, almost butterscotch note that pairs beautifully with macadamia nuts.
- “Everything Bakery” Bars – Add a mix of white chocolate, semisweet chocolate, and butterscotch chips along with the macadamias for a more decadent cookie bar.
Storage & Reheating Tips
The nice thing about macadamia nut bars is that they keep their texture better than many softer cookies. Here’s how to store them well.
-
Room Temperature:
Store fully cooled bars in an airtight container at room temperature for 3–4 days. Layer with parchment paper to keep them from sticking together. -
Refrigerator:
For slightly longer storage (up to 1 week), you can refrigerate them. They’ll firm up a bit in the fridge but soften again as they sit at room temp for 15–20 minutes. -
Freezer:
These white chocolate macadamia nut bars freeze beautifully. Wrap individual bars in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2–3 months. -
Thawing & Reheating:
Thaw bars at room temperature for 30–45 minutes. If you like them a little warm, microwave a bar for 8–10 seconds—just enough to soften the white chocolate slightly without melting it all over the place. -
Make-Ahead Tip:
You can also assemble the dough, spread it in the pan, cover tightly, and refrigerate for up to 24 hours before baking. Let the pan sit at room temp for 20–30 minutes while the oven preheats, then bake as directed (you may need an extra 2–3 minutes).
Notes from My Kitchen
After quite a few pans of these white chocolate macadamia bars (my neighbors don’t mind being taste testers), here are some little things I’ve learned:
- Don’t skip toasting the nuts. It brings out their flavor so much that even my “I don’t really like nuts” friends appreciate them.
- Watch the center while baking. The edges will brown first; the middle should look just set, not wet. If it’s still very shiny and wobbly, give it a few more minutes.
- Quality white chocolate matters. Cheap white chocolate can taste waxy or overly sweet. Using a better brand gives you creamier, cleaner flavor.
- Adjust sweetness with chocolate choice. If you’re sensitive to sweet desserts, use about 1 cup of white chocolate and add ½ cup of chopped semi-sweet chocolate or even some cocoa nibs.
- Pan size changes the texture. A 9×13-inch pan gives classic bar thickness. For extra thick bars, use a 9×9-inch pan and add 5–10 minutes to the bake time, tenting with foil if the top browns too quickly.
- Let them rest. I know, it’s hard. But these actually taste better after they’ve cooled and rested for a few hours, when the flavors have time to settle and the texture evens out.
Sometimes I’ll bake a pan in the evening, let it cool, and slice it in the morning. Coffee and a white chocolate macadamia bar? Not exactly breakfast of champions, but once in a while, it’s worth it.
Frequently Asked Questions
Can I use salted macadamia nuts?
Yes, you can. Just reduce the added salt in the recipe to about ¼ teaspoon and skip the flaky salt on top, then taste one bar before adding any extra salt later.
What if I only have white chocolate bars, not chips?
Chopped white chocolate bars work wonderfully. Cut them into small chunks about the size of chocolate chips, and keep a few larger pieces for the top.
How do I keep my bars from turning out dry?
Measure your flour carefully, don’t overbake, and pull them when the center is just set with a few moist crumbs on a toothpick. Overbaking by even 3–4 minutes can make them less chewy.
Can I halve this recipe?
Absolutely. Use an 8×8-inch or 9×9-inch pan and cut the recipe in half. Start checking for doneness around 18 minutes.
Are these white chocolate macadamia nut bars good for mailing?
Yes, they’re great care package treats. Wrap each bar tightly, place them in a snug tin or box, and ship early in the week so they don’t sit in a warehouse all weekend.
Can I make this recipe without eggs?
You can try using 2 flax “eggs” (2 tablespoons ground flaxseed mixed with 6 tablespoons water, rested for 5–10 minutes). The texture will be a bit denser, but still tasty.
Why did my bars sink in the middle?
Usually that means they were a bit underbaked or the batter was overmixed, which can trap too much air. They’re still edible—just cut around the edges and enjoy the gooier center with a spoon and some ice cream.
Can I add other nuts besides macadamia?
Yes. Cashews, almonds, or pecans all pair nicely with white chocolate. You can replace some or all of the macadamias, but try to keep the total nut amount about the same.
Wrapping It Up (And Packing a Few to Go)
These White Chocolate Macadamia Nut Bars bring together everything I love in a homemade cookie bars recipe: easy prep, familiar ingredients, and that bakery-style flavor that makes people ask, “Can I get this recipe?”
They’re rich without being over the top, pretty enough for a dessert table, and sturdy enough for lunchboxes and care packages. If you’re craving white chocolate macadamia goodness but don’t feel like scooping tray after tray of cookies, this pan of bars is your new shortcut.
If you make this White Chocolate Macadamia Nut Bars Recipe, I’d love to hear how it went—tell me in the comments what twists you tried, or which brand of white chocolate you liked best. And if you’re in the mood for more baked dessert bars, try pairing these with your favorite brownie bars or classic chocolate chip cookie bars for a simple but impressive dessert spread.
White Chocolate Macadamia Nut Bars
Ingredients
- 2 cups all-purpose flour 240 g; use spoon and level method
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt reduce if using salted butter or salted nuts
- 1 cup light brown sugar 200 g; packed; dark brown sugar can be used for deeper flavor
- 1/2 cup granulated sugar 100 g
- 3/4 cup unsalted butter 170 g; melted and slightly cooled; if using salted butter, reduce added salt to 1/4 teaspoon
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract optional; enhances nutty flavor
- 1 1/2 cups white chocolate chips or chopped white chocolate 255 g; use good-quality white chocolate
- 1 cup macadamia nuts 130 g; raw and unsalted preferred, roughly chopped and toasted
- flaky sea salt optional, for sprinkling on top
- nonstick spray or extra butter for greasing parchment
- parchment paper to line a 9x13-inch baking pan with overhang
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the long sides to lift the bars out later. Lightly grease the parchment with nonstick spray or butter.nonstick spray or extra butter, parchment paper
- Spread the roughly chopped macadamia nuts on a small baking sheet. Toast in the preheating oven for 5–7 minutes, stirring once, until fragrant and just lightly golden at the edges. Watch closely, as macadamias brown quickly. Set aside to cool slightly.1 cup macadamia nuts
- In a medium bowl, whisk together the flour, baking powder, baking soda, and fine sea salt until well combined.2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt
- In a large bowl, whisk the melted, slightly cooled butter with the packed light brown sugar and granulated sugar until the mixture looks thick, glossy, and a little lighter in color, about 1–2 minutes by hand.3/4 cup unsalted butter, 1 cup light brown sugar, 1/2 cup granulated sugar
- Whisk in the eggs, one at a time, until fully incorporated. Stir in the vanilla extract and almond extract (if using) until smooth and slightly thick.2 large eggs, 2 teaspoons pure vanilla extract, 1/4 teaspoon almond extract
- Add the dry ingredient mixture to the wet ingredients. Switch to a spatula and gently fold just until no dry streaks of flour remain. The dough will be thick, like a soft cookie dough; avoid overmixing.2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt
- Fold in about 1 1/4 cups of the white chocolate and about 3/4 cup of the toasted macadamia nuts, reserving the remainder of each for sprinkling on top.1 1/2 cups white chocolate chips or chopped white chocolate, 1 cup macadamia nuts
- Scrape the dough into the prepared pan. Use an offset spatula or the back of a spoon to press it into an even layer, making sure to fill the corners. Sprinkle the remaining white chocolate and macadamia nuts evenly over the top and press them in lightly so they adhere.1 1/2 cups white chocolate chips or chopped white chocolate, 1 cup macadamia nuts, nonstick spray or extra butter, parchment paper
- Bake on the middle rack for 20–25 minutes, or until the edges are set and golden and the center looks puffed and just barely set. A toothpick inserted near the center should come out with a few moist crumbs but no wet batter. For softer, gooier bars, pull closer to 20 minutes; for firmer bars, bake toward 25 minutes.
- Place the pan on a wire rack and let the bars cool completely in the pan for at least 1 hour so they can set. If desired, sprinkle lightly with flaky sea salt while still slightly warm. Use the parchment overhang to lift the slab out of the pan, then cut into 24 small bars or 18 larger bars, wiping the knife with a warm, damp cloth between cuts for the cleanest slices.flaky sea salt
