White Chocolate Macadamia Nut Blondie Bars
As with most my recipes, I got a craving. This time, for white chocolate macadamia nut cookies. But, I always make cookies so I decided to make… cookie bars.
I took the first batch to my parents house and everyone devoured them, and that was after Jacob and I crushed almost half the pan when I took them out of the oven. I was having some operational errors the night I made these, common home cook stuff like – “oh shit I didn’t start the timer”. Luckily, we took these out when they were at the PERFECT crunchy doneness. When then took me 3 more batches to reach the same level of perfection.
As I made another and another batch, I knew for certain I would be rewarding my efforts with a version of these blondies with ice cream and butterscotch sauce on top. Don’t get me wrong, they’re perfect as is, sprinkled with a touch of Maldon sea salt flakes. But as the saying goes, “treat yo’self”.
Because of the major sweetness factor in these white chocolate macadamia nut blondie bars from all of the white chocolate, I recommend using salted macadamia nuts (I found these) and add some flaky sea salt on top for a little extra sexiness.
White Chocolate Macadamia Nut Blondie Bars
Ingredients
- 1 ½ C. flour
- 1 ½ tsp. baking powder
- 1 stick butter (8 T.), melted
- 1 ½ C. brown sugar
- ¾ tsp. salt
- 1 ½ T. vanilla extract
- 1 large egg, room temp
- 1 C. white chocolate chips
- 1 C. salted macadamia nuts, crushed
- Flaky sea salt
- Vanilla ice cream
- butterscotch sauce
Instructions
- Preheat oven to 350.
- Mix flour and baking powder in a small bowl.
- Melt butter in a large bowl. Add brown sugar and salt and mix well.
- Stir in vanilla. Let the mixture cool for about 10 minutes.
- Add the egg to the sugar mixture and mix well.
- Add the dry mixture to the wet mixture.
- Add in white chocolate chips and salted, crushed macadamia nuts, stir until just combined.
- Add to a 9 x 13 baking pan lined with parchment paper <- for easier removal.
- Bake for 35-45 minutes, until golden brown on all over the top and the edges are starting to stiffen and brown. My oven took 40 minutes.
- Let cool in the pan for 10 minutes before removing to a cooling rack.
- Top with sea salt. Serve with ice cream and butterscotch sauce if desired.
