I made these a couple of days ago for Stephen’s coworkers and they were a huge hit! I was inspired by The Cheesecake Factory’s White Chocolate Caramel Macadamia Cheesecake… have you ever had it? If you have, you know how amazing it is, if not, you should definitely find a Cheesecake Factory near you and grab a slice! Since we live far away from one and Stephen loves it so much, I thought it would be really easy to adapt to a blondie bar. I searched a couple of my local grocery stores for caramel bits (I think Kraft makes them) but had no such luck. Instead I cut up those pre-wrapped chewy caramels and tossed them in. Once they got hot they melted and disappeared into the bars, it was like a little magic show in my oven. When I took them out they smelled incredible! I think next time I make a batch of these I’m going to toss in some coconut to add one more layer of flavor. Enjoy!
White Chocolate Macadamia Bars Recipe
Chewy and lightly crisp on top, White Chocolate Macadamia Bars bake into even, golden bars. Made in five simple steps, they slice into clean, chewy squares.
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Servings: 24 small bars *
Calories: 167kcal
Ingredients
- 1 1/2 cups all-purpose flour
- 12 Tbsp ( 1 ½ sticks) unsalted butter - melted and cooled
- 1 1/2 cups light brown sugar - packed
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp salt + an extra pinch to sprinkle on top
- 1 1/2 teaspoon vanilla extract
- 1/4 cup macadamia nuts - chopped
- 1/4 cup caramel pieces - about 12-14 caramels chopped
- 1/4 cup white chocolate chunks or white chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9×13-inch baking pan with foil or parchment paper, leaving at least a 2″ overhang (this makes pulling them out cleaner and easier).
- In a medium-sized mixing bowl, whisk together the flour, baking powder, and ½ teaspoon salt. Set aside.
- In the bowl of a stand mixer, beat together the melted butter and brown sugar for 30 seconds. Turn the speed to low and add one egg at a time. Add the vanilla and mix until combined.
- Remove the bowl from the stand mixer. Fold in the dry ingredients. Do not overmix. Gently fold in the chocolate chunks, nuts, and caramel pieces. Pour into the prepared pan. Sprinkle the remaining salt over the top.
- Place in the oven and bake for 22–24 minutes, or until the top is shiny, cracked, and firm to the touch. Remove from the oven and place the pan on a wire rack to cool completely (30 minutes). Remove the bars from the pan using the overhanging edges of the parchment or foil. Cut into bars.
NOTES
*Yields about 12 large bars or 24 small ones.
STORE White Chocolate Caramel Macadamia Bars in an airtight container at room temperature for up to 4 days once they’ve cooled completely. To FREEZE, wrap individual bars in parchment paper and place them in a freezer-safe bag or container. They’ll keep well in the freezer for up to 2 months.
To REHEAT, let frozen bars thaw at room temperature, or warm slightly in the microwave for 10–15 seconds if you like them gooey again.
Nutrition
Calories: 167kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 85mg | Potassium: 50mg | Fiber: 0.3g | Sugar: 16g | Vitamin A: 199IU | Vitamin C: 0.04mg | Calcium: 35mg | Iron: 1mg
Adapted from America’s Test Kitchen- Blondies
Oh my gosh this is like having my favorite cookie in bar form! Love them, thank you!
Love these bars… looks sooooo good!