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White Chocolate and Macadamia Nut Bar

Just baked these yummy Macadamia Nut Bars! They're super easy and totally hit the spot for a quick, sweet snack. Can't wait for you to try them!
PREP TIME
20 minutes
COOK TIME
50 minutes
SERVES
16-20 depends on size

About this recipe

I’m excited to share with you another delicious recipe from my kitchen – the Macadamia Nut Bar. This delightful treat is a new addition to my collection of favourite recipes, joining the ranks of my mother-in-law’s famous Sesame Slice, which requires a bit more effort but is incredibly rewarding, and the super easy, no-bake Mars Bar Slice.

Recently, when my nephew came over, I had just finished baking a batch of these Macadamia Nut Bars. The aroma wafting through the house was so irresistible that he couldn’t wait for them to cool down. After his first bite, he was completely hooked! He loved them so much that he took a generous portion home with him.

These Macadamia Nut Bars are not just a hit with the family; they are also perfect for those moments when you need a quick sugar fix. A small piece is enough to satisfy any sweet craving, and they are ideal for keeping in a container for a quick snack. Additionally, they are freezer-friendly, although I recommend not storing them for more than 2-3 weeks to avoid them picking up a freezer smell.

If you find macadamia nuts a bit on the pricey side, feel free to substitute them with peanuts, which are just as delicious in this recipe.

So, let’s dive into making this delightful and easy-to-make Macadamia Nut Bar, a treat that’s sure to bring a smile to anyone’s face!

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Ingredients

  • 20 digestive biscuits (approximately 2 cups when crushed)
  • 90 grams unsalted butter, melted
  • 1 cup macadamia nuts, halved or roughly chopped
  • 1½ cups white chocolate chips
  • 1 cup shredded coconut,
  • toasted 2 cans condensed milk
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Notes from Rouba

  • Cut bars into smaller pieces as they are quite sweet.
  • Substitute peanuts for a more budget-friendly option.
  • If doubling the recipe, do not double the condensed milk; increase it 3 to maintain the right texture and sweetness.

Method

Step 1.

Preheat your oven to 150°C (300°F). Grease and line a 23x23 cm (9x9 inch) baking pan with parchment paper for easy removal of the bars later.

In a food processor, process the digestive biscuits until they are finely crushed. Transfer the biscuit crumbs to a bowl, pour in the melted unsalted butter, and mix until well combined. Press this mixture firmly and evenly into the bottom of your prepared pan, creating a solid base for your bars.

Place the coconut in a dry, clean frying pan. Toast it over medium heat, stirring continuously, until it turns lightly golden in colour. Be attentive as coconut can burn quickly. Set aside 

Step 2.

Evenly sprinkle the chopped macadamia nuts over the biscuit base, followed by a layer of white chocolate chips. Then, add the toasted shredded coconut as the next layer.

Gently pour the condensed milk over the top, ensuring it covers all the layers evenly.

Step 3.

Place the pan in the preheated oven and bake for about 50 minutes, or until the top is a light golden brown and the edges are bubbling slightly.

Remove from the oven and allow to cool completely in the pan. This will take about 3 hours. Cooling is crucial as it helps the bars set properly.

Once cooled, lift the bars out of the pan using the edges of the parchment paper and cut into bars or squares. Melt some additional white chocolate and drizzle it over the bars for a beautiful, touch. Then, sprinkle a layer of toasted coconut on top for added texture and flavour. For an elegant garnish, place a few edible flowers on each bar, adding a splash of colour

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Creating magic and happy memories with food are my gift for you!
xx Rouba

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