White Chocolate Macadamia Nut Bars
These White Chocolate Macadamia Nut Bars are thick, soft, and chewy cookie bars loaded with buttery toasted macadamia nuts and creamy white chocolate. They bake in one pan, slice cleanly, freeze well, and are perfect for potlucks, holidays, and easy make-ahead desserts.
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
Notes
Yield: about 24 small bars or 18 larger bars.
Storage: Store fully cooled bars in an airtight container at room temperature for 3–4 days, layering with parchment to prevent sticking. Refrigerate for up to 1 week; let sit at room temperature 15–20 minutes before serving. For longer storage, wrap individual bars in plastic wrap and place in a freezer-safe container or bag; freeze for up to 2–3 months. Thaw at room temperature for 30–45 minutes. To warm slightly, microwave a bar for 8–10 seconds.
Make-ahead: Dough can be assembled, spread in the pan, covered tightly, and refrigerated for up to 24 hours. Let sit at room temperature for 20–30 minutes while the oven preheats, then bake as directed, adding 2–3 minutes if needed.
Tips: Don’t skip toasting the nuts—it dramatically improves their flavor. Measure flour carefully to avoid dry bars and do not overbake; pull when the center is just set with a few moist crumbs on a toothpick. Quality white chocolate makes a noticeable difference in taste and texture. For thicker bars, bake in a 9x9-inch pan and add 5–10 minutes to the bake time, tenting with foil if the top browns too quickly.
Variations: Add 1/2 cup dried cranberries with the mix-ins for a holiday twist; swirl 1/4 cup thick caramel sauce over the top before baking and finish with flaky salt for a salted caramel version; replace 1/2 cup of flour with 1/2 cup very finely ground toasted macadamias or almonds for extra nutty flavor; use a 1:1 gluten-free baking flour blend (with xanthan gum) for a gluten-free option; brown the butter before using for a deeper, toasty flavor.
FAQ highlights: You may use salted macadamias or salted butter; reduce added salt to about 1/4 teaspoon and omit flaky salt until after tasting. Recipe halves well in an 8x8- or 9x9-inch pan (start checking around 18 minutes). For an egg-free version, try 2 flax “eggs” (2 tbsp ground flaxseed + 6 tbsp water, rested 5–10 minutes); texture will be slightly denser. If bars sink in the middle, they were likely a bit underbaked or overmixed, but will still taste good.
Nutrition
Calories: 260kcal
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