Macadamia Nut Bars
Indulge in the buttery, nutty decadence of homemade Macadamia Nut Bars—a dessert that combines a rich shortbread crust with a gooey macadamia nut filling. These irresistible bars boast layers of flavor, starting with a crisp, golden base crafted from all-purpose flour and creamy butter, and topped with a caramelized mixture of honey, brown sugar, and heavy cream. The stars of the show, roughly chopped macadamia nuts, bring a delightful crunch and luxurious texture to every bite. With a perfect balance of sweetness and nuttiness, these bars are ideal for dessert tables, snack trays, or gifting. Ready in under an hour with just 20 minutes of prep, this recipe yields 16 melt-in-your-mouth squares and is perfect for those craving a gourmet treat made fresh at home.
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Recipe Information
Ingredients
- 225 grams Unsalted butter (softened)
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 280 grams All-purpose flour
- 200 grams Macadamia nuts (roughly chopped)
- 160 grams Brown sugar (packed)
- 60 grams Honey
- 60 milliliters Heavy cream
- 1 teaspoon Salt
Instructions
Preheat your oven to 175°C (350°F) and grease a 9x9-inch (23x23 cm) square baking pan. Line it with parchment paper for easier removal later.
In a large mixing bowl, cream together 115 grams of softened butter and the granulated sugar until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract and gradually add the all-purpose flour until a crumbly dough forms.
Press the dough evenly into the prepared baking pan to form the crust. Use the back of a spoon or your fingers to press it down firmly.
Bake the crust for 15-18 minutes, or until the edges are lightly golden. Remove from oven and set aside to cool slightly.
While the crust bakes, make the macadamia filling. In a medium saucepan over medium heat, combine 110 grams of butter, brown sugar, honey, heavy cream, and salt.
Stir the mixture constantly until the butter melts and the sugar dissolves. Bring the mixture to a gentle boil and let it bubble for 3-4 minutes, stirring occasionally, until slightly thickened.
Remove the saucepan from heat and gently fold in the chopped macadamia nuts.
Pour the macadamia nut mixture evenly over the partially baked crust, spreading it out with a spatula to ensure an even layer.
Return the pan to the oven and bake for an additional 18-20 minutes, or until the filling is golden brown and bubbly.
Remove the pan from the oven and allow it to cool completely on a wire rack. Once cooled, refrigerate for 1-2 hours to firm up for easier cutting.
Lift the bars out of the pan using the parchment paper and transfer to a cutting board. Cut into 16 squares or desired size. Serve and enjoy!
Nutrition Facts
Calories |
5476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 355.3 g | 456% | |
| Saturated Fat | 152.2 g | 761% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 551 mg | 184% | |
| Sodium | 2471 mg | 107% | |
| Total Carbohydrate | 549.3 g | 200% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 312.8 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 393 mg | 30% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 1344 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
