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Macadamia Bars

Author: Susan Reid

Macadamia Bars Recipe

Sweetly poised between candy and cookie, this recipes comes to us by way of the Cincinnati Chocolate Festival, where these bars landed in the winners' circle.

At a glance

Prep
Bake
Total
Yield
70 bars
Nutrition information

Ingredients

Choose your measure:

Crust

Filling

  • 2 cups heavy cream
  • 1/4 cup rum or orange juice
  • 1 1/2 cups sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 cups whole macadamia nuts or cashews

Instructions

  1. To make the crust: Place the flour, sugar, and salt in the bowl of your food processor, or the bowl of a stand mixer equipped with the paddle. Add the butter and process (or mix) until the mixture resembles coarse crumbs. Add the vanilla and water and process (or mix) until the mixture comes together and forms a ball.
  2. Transfer to a lightly floured surface and roll the dough into a 13" x 8" rectangle. Put the dough into a greased 15" x 10" jelly roll pan, then finish rolling out (a pastry roller is helpful here) to cover the bottom of the pan.
  3. Refrigerate the crust for 30 minutes while you preheat the oven to 400°F.
  4. After the crust has chilled, bake it for 10 minutes, until set. Remove it from the oven and cool while you prepare the filling. Reduce the oven temperature to 350°F.
  5. To make the filling: Combine all the ingredients except the nuts in a 3-quart saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce the heat to medium and boil for 10 minutes (until the mixture reaches 235°F). Stir in the nuts, cook for another 2 minutes, then pour the filling into the baked crust. Return to the oven and bake for 25 to 30 minutes, until the top is deep golden brown. Remove from the oven and cool.
  6. To finish: Cut into 2" x 1" bars; dip the ends in melted chocolate, if desired.

Nutrition Information

  • Serving Size 23g
  • Servings Per Batch 70
Amount Per Serving:
  • Calories 99
  • Calories from Fat 63
  • Total Fat 7g
  • Saturated Fat 2g
  • Trans Fat 0
  • Cholesterol 9mg
  • Sodium 49mg
  • Total Carbohydrate 9g
  • Dietary Fiber 1g
  • Sugars 6g
  • Protein 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.