White Chocolate-Macadamia Bars

White Chocolate-Macadamia Bars


"A chewy bar crammed with chunks of white chocolate and macadamia nuts. This recipe works best if you use a high quality white chocolate."
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servings 255 cals
Serving size has been adjusted!

Original recipe yields 15 servings



  • Calories:
  • 255 kcal
  • 13%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 26g
  • 8%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 60 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Preheat oven to 325 degrees F (165 degrees C). Put nuts on a cookie sheet and bake for about 7 minutes, or until toasted. Grease an 8-inch square baking pan.
  2. In a large mixing bowl, beat the egg and brown sugar until light and fluffy, about 3 minutes with an electric mixer on medium speed. Melt the butter over low heat and add to egg mixture along with vanilla. Mix well. Sift the flour, baking soda and salt onto a piece of wax paper, and add to egg mixture beating slowly. Mix until just blended. Coarsely chop the white chocolate and fold into mixture. Stir in macadamia nuts.
  3. Pour batter into baking pan. Bake for 28 to 30 minutes, or until toothpick inserted in center comes out clean. Place on wire rack and let cool.



These were the worst bars I've ever attempted to make. I made them once, and they turned out horrible. After the instructed cooking time, they were completely raw, so I cooked for *double* the...

These were delicious right out of the oven, but after a few days they develop a hard and crumbly crust, and the inside gets stale, even if stored in a tin. But the night they were baked, they we...

This has been a hit at every function I have taken them to.

Disappointed - not chewy, more cake-like. I did double recipe so maybe that was problem? I did not overbake, took them out at 25 min. and golden. Maybe they should be a little underbaked? I ...

if i could give this recipe zero stars, i would - i concur w/ the other individual who said the butter content was WAY too high. i baked them for 15 minutes longer than recommended and they wer...