Macadamia Nut White Chocolate Bars

Sara Coleman

These irresistible bars combine buttery shortbread with toasted macadamia nuts and creamy white chocolate for a decadent treat. Perfectly balanced with a hint of vanilla, they're an elegant dessert that's surprisingly easy to make.

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Prep Time 20

Cook Time 30

Total Time 50

Servings 16 bars

Calories 280 kcal

Ingredients

1 cup unsalted butter softened to room temperature
0.5 cup granulated sugar
2 tsp vanilla extract
0.25 tsp salt
2 cups all-purpose flour
1 cup macadamia nuts roughly chopped
8 oz white chocolate baking bar chopped into small chunks
1 tbsp vegetable oil for drizzling (optional)

Notes

Storage: Keep in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks. For longer storage, freeze sliced bars in a single layer, then transfer to a freezer bag for up to 3 months. Thaw at room temperature. Make-Ahead: Prepare the dough, press into the pan, cover, and refrigerate overnight before baking. Variations: Substitute white chocolate with dark chocolate chips, or add 1/2 cup shredded coconut for a tropical twist. Ensure macadamia nuts are unsalted and toasted for best flavor.