Chocolate Macadamia Nut Bars
- Yield 36 pieces
- Prep 20 mins
- Cook 35 mins
A nut crust, topped with caramel and chocolate. Seconds, anyone?
These buttery bars are the specialty of the Aloha Angel Café on Hawaii's Big Island. Created by baker Cathy Haber, they have it all: a buttery, crunchy, nutty crust, caramel and rich chocolate. We like them chilled.
- 1 1/2 cups all-purpose flour
- 1 cup firmly packed dark brown sugar
- 1/2 cup cold butter, cut into pieces
- 1 cup chopped macadamia nuts, toasted
- Caramel and Chocolate:
- 3/4 cup butter
- 1/2 cup firmly packed dark brown sugar
- 1 1/2 cups semisweet or bittersweet chocolate morsels
- Preheat oven to 350F. Grease a 13-by-9-inch baking pan.
- To prepare the crust, combine flour and sugar in the bowl of a food processor. Process about 10 seconds to combine thoroughly. Add butter and process until mixture is crumbly, about 30 seconds. Transfer crumbs to prepared pan and press firmly to make a compact layer. Scatter nuts evenly over crust and press them in firmly.
- To prepare the caramel layer, melt butter in a heavy medium-size saucepan over low heat. Add brown sugar and stir well until thoroughly combined and smooth. Increase heat to medium-high and cook, stirring constantly, until entire surface of caramel is bubbly. Immediately pour hot caramel over nuts and spread evenly with back of a metal spoon. Bake 18 to 20 minutes or until caramel is bubbly.
- Remove pan from oven. Wait 1 minute; sprinkle chocolate morsels evenly over caramel. Let stand 2 to 3 minutes for chocolate to melt. Spread chocolate evenly with spatula or back of a metal spoon. Cool completely, then refrigerate 30 minutes to set. Cut into bars with a sharp knife.
Recipe by Greg Patent.