Chewy White Chocolate Macadamia Nut Bars

Today’s cookies are a long awaited reward for some friends who ran the Capitol 10K, a big running event here in Austin.  Have I mentioned just how active people are in this city? It’s good because it makes me feel less guilty serving desserts. All this running demands fuel, right? Fuel in the form of chewy, sweet, bar cookies.


Technically, these are blondies, but since they’re chewierand thinner than some of my other blondie recipes, I’m calling them bars. The recipe is adapted from Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes. In the past I’ve always used pecans and butterscotch chips in place of the macadamia nuts and white chocolate, but today I finally followed directions and used the same add-ins as Sax. Here’s what they look like wrapped in 4×6 inch treat bags. Even though I’m serving them tomorrow, I’m going to store them in the freezer so that they’ll be extra fresh. Blondie type bars almost always freeze well.

chewy macadamia white chocolate bars

Chewy White Chocolate Macadamia Nut Bars
Prep time
Cook time
Total time
White Chocolate Macadamia Nut Blondies adapted from a wonderful blondie recipe in Richard Sax's Classic Home Desserts.
Recipe type: Dessert
Cuisine: American
Serves: 16
  • 3/4 cup plus 2 tablespoons (100 grams) sifted all-purpose flour**
  • 1/8 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 large egg
  • 3/4 cup plus 2 T. packed (160 grams) light brown sugar**
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (114 grams) unsalted butter, melted and cooled**
  • 1/2 cup roasted macadamia nuts (I use lightly salted)
  • 1 4 oz bar white chocolate, chopped (I use Ghirardelli)
  1. Preheat oven to 325 degrees F. Line an 8 inch metal baking pan with foil. Spray bottom only with cooking spray.
  2. Mix the flour, salt and baking soda together in a small bowl.
  3. In a mixing bowl, using a handheld electric mixer, beat the egg and brown sugar for about two minutes or until light and frothy.
  4. Beat in the vanilla extract and then the COOLED melted butter. Add the flour mixture and stir with a big spoon or heavy duty scraper until it is mostly blended in, then stir in the nuts and white chocolate and stir until fully mixed.
  5. Pour the batter into the pan, smooth the top, and bake on center rack for about 27 minutes or until a toothpick inserted in the center comes out with a few moist crumbs -- the top will be quite brown. Remove from oven and place on a wire rack. Cool completely before cutting into squares or rectangles.
You only need to sift the flour if you are measuring by volume. If you have a scale, you can just weigh out exactly 100 grams. This is because the original recipe called for “sifted flour” and sifted flour is lighter and doesn’t have the same weight per volume as un-sifted flour.
Butter should be cool when added. One trick is to melt half a stick of butter in the microwave, the chop up the remaining butter and stir it into the hot melted butter. It will cool the butter as it melts.
Make sure the butter is cool.




  1. Joyce Mitchell says

    Sounds delicious, but the white chocolate got left out of the ingredients list. Thanks.

  2. Darlene says

    You are such a wonderful friend to bake these as a reward! The nice sharp edges and individual packaging make them look so professional. I especially love the hint to hasten the melting and cooling of the butter. Maybe you could start a new section on your blog where only your great hints are stored!

  3. Sue says

    I have an inexplicable love for really great blondies. These look really good! If I had macadamia nuts and white chocolate I’d be in the kitchen stirring these up.

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