I have always loved the mellow, rich flavor of the macadamia nut. This recipe highlights this subtle flavor by combining the nuts with lots of butter and chocolate. You can’t go wrong here! The butter-to-flour ration of the crust is excitingly high and the topping has even more butter. These bars are just really good!
Since there was just one cup of flour involved in making the crust, I rose to the task and mixed the crust with my finger tips. It was almost like a meditation, standing at the counter with my hands in the bowl. Well, sort of anyway! It took less time just to mix them by hand that it would have taken to pull out the food processor. This is an easy cookie to make, I had them in the oven in just a few minutes and only dirtied one bowl. You will want to cut little pieces because they are very rich.
Ingredients
- **Crust
- 1 cup flour
- 1/4 cup granulated sugar
- one stick of unsalted butter, cold and cut into slices
- **Filling
- 1 cup granulated sugar
- 2 large eggs
- 4 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1 cup chocolate chips
- 1 cup macadamia nuts
Instructions
- Preheat the oven to 350 degrees. Lightly grease an eight inch square pan, line the pan with baking parchment, then lightly grease the paper.
- To make the crust, stir together the flour and granulated sugar in a medium size bowl. Using your finger tips (you can also use a pastry blender or a stand mixer with a paddle attachment), rub the butter into the flour until the mixture resembles coarse crumbs. Press the mixture into the bottom of the prepared pan. Bake the crust for 15 minutes.
- In the same bowl whisk together the sugar and eggs. Whisk in the butter and vanilla. With a spatula, stir in the flour, then the chocolate chips and nuts.
- Remove the pan from the oven and spoon the filling over the crust, taking care not to tear up the crust. Return the pan to the oven and bake for another 25 minutes.
- Once the bars are cool, cut into 12 pieces.
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