White Chocolate Macadamia Caramel Bars
Indulge in the ultimate dessert temptation with these White Chocolate Macadamia Caramel Bars—a luxurious blend of buttery shortbread crust, gooey caramel filling, and a topping of creamy white chocolate and crunchy macadamia nuts. Perfectly balanced between sweet, salty, and nutty, these decadent bars are baked to perfection, then chilled to ensure a smooth, melt-in-your-mouth texture. This recipe is easy to follow, with a simple caramel made from sweetened condensed milk and caramel candies, making it a fantastic treat for parties, bake sales, or a special dessert at home. Ready in under an hour, these indulgent bars are best served slightly chilled and pair wonderfully with a cup of coffee or tea. Your dessert table just got an irresistible upgrade!
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 150 grams Light brown sugar
- 2 teaspoons Vanilla extract
- 250 grams All-purpose flour
- 0.5 teaspoons Salt
- 400 grams Sweetened condensed milk
- 200 grams Caramel candies
- 200 grams White chocolate chips
- 100 grams Macadamia nuts, roughly chopped
- 60 milliliters Heavy cream
Instructions
Preheat your oven to 180°C (350°F) and line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving some overhang for easy removal later.
In a medium mixing bowl, cream the unsalted butter and light brown sugar together until light and fluffy. Stir in the vanilla extract.
Gradually add the all-purpose flour and salt into the butter mixture, mixing until a crumbly dough forms.
Press the dough evenly into the bottom of the prepared baking pan to create the crust. Use the back of a spoon or your hands to firmly pack it down. Bake in the preheated oven for 15 minutes or until lightly golden. Remove from the oven and let cool slightly.
While the crust cools, prepare the caramel filling. In a saucepan over low heat, combine the sweetened condensed milk, caramel candies, and heavy cream. Stir continuously until the mixture is smooth and fully melted.
Pour the caramel mixture over the cooled crust, spreading it out evenly with a spatula.
Sprinkle the chopped macadamia nuts evenly over the caramel layer, pressing them gently into the surface.
Scatter the white chocolate chips evenly over the top of the nuts.
Place the pan back in the oven and bake for an additional 10 minutes, until the white chocolate chips are slightly softened and the caramel is bubbling around the edges.
Remove the baking pan from the oven and allow the bars to cool to room temperature. Then, refrigerate for at least 1 hour to fully set.
Once chilled, use the parchment paper overhang to lift the bars out of the pan. Place on a cutting board and slice into 12 squares or bars.
Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
6253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.1 g | 381% | |
| Saturated Fat | 180.1 g | 900% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 2287 mg | 99% | |
| Total Carbohydrate | 858.2 g | 312% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 620.8 g | ||
| Protein | 76.0 g | 152% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1957 mg | 151% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 3114 mg | 66% | |
*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.
