Chocolate and Macadamia Bars
Chocolate bars with macadamia nuts and white chocolate chips. A great treat to cook with the kids.
Ingredients
Serves: 12
- 30g dark cooking chocolate
- 185g unsalted butter
- 1 1/4 cups (150g) plain flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 3/4 cups (375g) caster sugar
- 4 eggs
- 2 teaspoons vanilla essence
- 3/4 cup (90g) macadamia nuts, diced
- 1 1/2 cups (280g) white chocolate chips
Directions
Preparation:15min ›
Cook:1hour ›
Ready in:1hour15min
- Preheat oven to 180 degrees C. Coat a 25 x 30 cm baking tray with non-stick cooking spray.
- Melt chocolate and butter in bowl over simmering water. Remove from heat and stir until smooth.
- Sift together the flour, baking powder and salt; set aside. In a medium bowl stir together the sugar, vanilla and eggs. Add the chocolate mixture and stir until well blended. Then add the dry ingredients; mix well. Finally stir in the nuts and 3/4 cup of the white chocolate chips.
- Spread the batter evenly into the prepared tray. Sprinkle remaining white chocolate chips evenly over the top. Bake for 20-25 minutes until firm and white chips are lightly coloured. Cut into bars when cool.
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Reviews and Ratings
Global Ratings:
(10)
Reviews in English (8)
I am a professional baker and have tried many, many bar recipes. This recipe is simply delicious. The basic brownie flavor brings comfort while the white chocolate and macadamia nuts add a unique twist so it's not just the same-old dessert. I would recommend this recipe when entertaining. As with all cookies, bars, and cakes, it's better to leave them slightly undercooked than to overcook them. If you are concerned about overcooking, try taking them out a bit early and covering the pan with foil while they cool. - 26 Aug 2003 (Review from Allrecipes USA and Canada)
This is one of best cookies I have ever tasted! Too bad macadamia nuts are such a fortune. - 12 Jul 2000 (Review from Allrecipes USA and Canada)
These were excellent. They were gone before anything at the Easter concert at church. - 13 Apr 2007 (Review from Allrecipes USA and Canada)
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