White Chocolate Macadamia Nut Bars Recipe
If you love soft, chewy cookies and rich, buttery dessert bars, this White Chocolate Macadamia Nut Bars Recipe is going to be your new go‑to treat.
These white chocolate macadamia bars take everything we love about the classic cookie—creamy white chocolate, crunchy macadamia nuts, vanilla‑butter aroma—and turn it into an easy cookie bars recipe you can bake in one pan. They’re perfect for holidays, potlucks, bake sales, or just a quiet coffee break at home. As a 50‑year‑old mom who’s baked through soccer seasons, graduations, and more “Mom, we need dessert for school tomorrow!” moments than I can count, I can tell you: baked dessert bars like these will save your sanity.
They’re also wonderfully sturdy for gifting and freezing, so if you like to keep homemade cookie bars on hand for surprise guests or care packages, you’re in the right place.
Why You’ll Love This Recipe
- One pan, no scooping – You get all the flavor of white chocolate macadamia nut cookies without standing at the oven rotating trays.
- Soft, chewy texture – These macadamia nut bars are thick, buttery, and stay moist for days.
- Perfect for sharing – This dessert bar recipe makes 16–20 bars, great for parties, potlucks, or holiday cookie trays.
- Easy pantry ingredients – No fancy stuff here: butter, sugar, flour, white chocolate, macadamia nuts.
- Customizable – Swap chips, nuts, or add a sprinkle of sea salt on top; you can really make them your own.
- Freezer‑friendly – These baked dessert bars freeze beautifully, baked or unbaked.
- Beginner‑friendly – Clear steps, no mixer required if you don’t mind a little arm workout.
- Crowd‑pleasing flavor – White chocolate macadamia is a classic combo that feels just a little bit special.
Ingredients
For this White Chocolate Macadamia Nut Bars Recipe, you’ll need:
- 1 cup (2 sticks / 226 g) unsalted butter, melted and slightly cooled
(Melted butter gives you that dense, chewy bar texture.) - 1 cup (200 g) packed light brown sugar
(Brown sugar adds moisture and a caramel note.) - ½ cup (100 g) granulated sugar
- 2 large eggs, at room temperature
(Room‑temperature eggs mix more evenly into the batter.) - 2 teaspoons pure vanilla extract
- 2 ¼ cups (280 g) all‑purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
(If you use salted butter, reduce salt to ¼ teaspoon.) - 1 ¼ cups (220 g) white chocolate chips or chunks
(Ghirardelli or Guittard melt nicely, but any brand works.) - 1 cup (140 g) roasted salted macadamia nuts, roughly chopped
(Salted nuts balance the sweetness of the white chocolate macadamia combo.) - Optional: flaky sea salt for sprinkling on top
A quick note: If you’re sensitive to sweetness, you can use part white chocolate and part semi‑sweet chocolate chips. I do that when I’m baking for my husband, who likes his desserts on the less‑sweet side.
Directions
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Preheat and prepare the pan
Preheat your oven to 350°F (175°C). Line a 9×13‑inch baking pan with parchment paper, leaving a little overhang on the long sides so you can lift the white chocolate bars out later. Lightly spray the parchment with nonstick spray. -
Mix the wet ingredients
In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until the mixture looks smooth and glossy—about 30–45 seconds. Add the eggs and vanilla, and whisk again until well combined and slightly thick. -
Combine the dry ingredients
In a separate medium bowl, whisk the flour, baking soda, baking powder, and salt. This helps spread the leavening evenly so your dessert bar recipe rises uniformly. -
Bring the batter together
Add the dry ingredients to the wet ingredients. Using a spatula or wooden spoon, stir gently until just combined and you no longer see dry flour. The batter will be quite thick—almost like cookie dough. That’s exactly what you want for chewy homemade cookie bars. -
Fold in the good stuff
Gently fold in the white chocolate chips and chopped macadamia nuts. If you’d like a pretty top, hold back a small handful of chips and nuts to scatter over the batter once it’s in the pan. -
Spread the batter in the pan
Scoop the batter into your prepared pan. Use the spatula or lightly greased hands to press it into an even layer, reaching all the corners. Sprinkle any reserved white chocolate and macadamia nut pieces on top and gently press them into the surface. -
Bake the bars
Bake on the center rack for 22–28 minutes, or until the edges are lightly golden and the center looks set but still slightly soft. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter. If you like softer, gooier white chocolate macadamia nut bars, pull them closer to 22–24 minutes. -
Cool completely
Place the pan on a wire rack and let the bars cool completely in the pan. This step helps the structure set so they slice cleanly. If you’re in a hurry (story of my life on a school morning), you can cool them in the fridge for 30–45 minutes. -
Slice and serve
Use the parchment overhang to lift the entire slab of bars out of the pan. Transfer to a cutting board and slice into 16–20 squares. If you’d like, sprinkle with a pinch of flaky sea salt right before serving—it really makes the white chocolate macadamia flavors pop.
Servings & Timing
- Yield: 16–20 bars, depending on how large you cut them
- Prep Time: 15 minutes
- Bake Time: 22–28 minutes
- Cool Time: 45–60 minutes
- Total Time: About 1½ hours (mostly hands‑off cooling)
Honestly, I usually bake these after dinner, let them cool while we’re watching a show, and then slice them before bed. The next day’s lunch boxes are suddenly much more popular.
Variations
You know what? This recipe is wonderfully flexible. Here are a few fun twists:
- Cranberry White Chocolate Macadamia Bars – Add ½ cup dried cranberries for a festive holiday version with a little tart chew.
- Gluten‑Free White Chocolate Macadamia Bars – Use a cup‑for‑cup gluten‑free baking flour blend; look for one that includes xanthan gum.
- Salted Caramel Macadamia Bars – Swirl ¼ cup thick caramel sauce over the top before baking and sprinkle extra salt.
- Dark & White Chocolate Swirl Bars – Use half white chocolate chips and half dark or semi‑sweet chocolate chips for a more complex flavor.
- Coconut Macadamia Nut Bars – Stir in ½ cup shredded sweetened coconut for a tropical cookie bar recipe twist.
- Smaller Batch Bars – Halve the recipe and bake in an 8×8‑inch pan, adding a couple extra minutes to the bake time if needed.
Storage & Reheating
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Room Temperature:
Store cooled bars in an airtight container at room temperature for 3–4 days. I like to layer them with parchment or wax paper so they don’t stick together. -
Refrigerator:
For a firmer texture and longer storage, keep them in the fridge for up to 1 week. They taste lovely cold with coffee. -
Freezer (Baked Bars):
Wrap individual bars in plastic wrap and place them in a freezer bag or airtight container. Freeze for up to 3 months. Thaw at room temperature for about 30 minutes, or warm briefly in the microwave for 10–15 seconds. -
Freezer (Unbaked Dough):
Spread the dough in a parchment‑lined pan, cover tightly, and freeze until solid. Transfer the frozen slab to a freezer bag. When ready to bake, return the dough to the pan, let it thaw slightly while the oven heats, and add a few extra minutes to the bake time.
This make‑ahead approach is wonderful for busy holidays—prepare your white chocolate macadamia nut bars in advance, then bake the day you need them so your house still smells like fresh cookies.
Notes
- Don’t overbake – The biggest mistake with baked dessert bars is baking until the center is firm. They keep cooking as they cool, so pull them when the middle still looks a bit soft.
- Chopping the nuts – I like mine roughly chopped; you should still see pieces, but not whole nuts. Whole macadamias can make slicing a little tricky.
- Pan material matters – A dark metal pan bakes faster and can brown the edges more. If that’s what you have, start checking a few minutes early. A glass pan may need an extra 2–4 minutes.
- Sweetness balance – White chocolate bars can be sweet. If you’re baking for adults or people who like less sugar, use half white chocolate and half semi‑sweet chips, and stick with salted macadamias.
- Let them cool – I know it’s hard, but waiting for them to cool gives you cleaner cuts and that soft‑chewy texture all the way through. Warm bars are delicious but much messier.
- Cutting tip – Use a long, sharp knife and wipe it between cuts. For very clean edges, chill the bars first, then slice.
When I was testing this recipe, my “taste panel” (also known as my grown kids raiding the kitchen) kept asking how the texture felt so bakery‑style. The secret really came down to melted butter, enough brown sugar, and not overbaking.
FAQs
Can I use white chocolate bars instead of chips?
Yes, absolutely. Just chop the white chocolate bars into small chunks so they distribute evenly throughout the batter.
Do I have to toast the macadamia nuts?
If your nuts are already roasted, you’re set. If they’re raw, a quick toast in a 325°F oven for 6–8 minutes brings out the flavor beautifully—just let them cool before stirring into the batter.
Can I make this White Chocolate Macadamia Nut Bars Recipe without eggs?
You can try using ¼ cup unsweetened applesauce or a commercial egg replacer per egg. The texture will be a bit softer and slightly more cake‑like, but still tasty.
Why did my bars turn out dry?
Most likely they baked a little too long or your oven runs hot. Check them earlier next time and consider using an oven thermometer. Also, be sure to measure your flour by spooning it into the cup and leveling it off, not packing it down.
Can I reduce the sugar?
You can cut the sugar by about ¼ cup without major issues, but going much lower may affect the texture and moisture. If you want less sweetness, balance it with salted nuts and maybe a mix of white and dark chocolate chips.
How do I know when the bars are done?
The edges will be lightly golden, and the center will look set but still very soft. A toothpick near the center should have a few moist crumbs, not wet batter.
Can I make these as individual cookies instead of bars?
Yes. Scoop the dough into rounded tablespoons on a lined baking sheet and bake at 350°F for about 9–11 minutes. You’ll get classic white chocolate macadamia nut cookies instead of bars.
Are these good for mailing in care packages?
They’re excellent for mailing. Just wrap each bar well and pack them snugly in a tin or container so they don’t bounce around. They’re sturdy homemade cookie bars that travel better than fragile cookies.
Conclusion
These White Chocolate Macadamia Nut Bars are the kind of dessert that feels special enough for holidays but simple enough for an ordinary Tuesday. One bowl, one pan, familiar ingredients, and you get soft, chewy, buttery bars loaded with creamy white chocolate and crunchy macadamias.
If you try this White Chocolate Macadamia Nut Bars Recipe, let me know how it goes—leave a comment, rate the recipe, or tell me what fun variations you tried. And if you enjoy dessert bar recipes, you might also like my other homemade cookie bars and brownie bars on the blog; they’re perfect for building a whole dessert tray without a lot of fuss.
White Chocolate Macadamia Nut Bars
Ingredients
- 1 cup unsalted butter 2 sticks / 226 g, melted and slightly cooled
- 1 cup light brown sugar 200 g, packed
- 1/2 cup granulated sugar 100 g
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 2 1/4 cups all-purpose flour 280 g
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt use 1/4 teaspoon if using salted butter
- 1 1/4 cups white chocolate chips or chunks 220 g; brands like Ghirardelli or Guittard work well
- 1 cup roasted salted macadamia nuts 140 g, roughly chopped
- flaky sea salt optional, for sprinkling on top
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the long sides to lift the bars out later. Lightly spray the parchment with nonstick spray.
- In a large mixing bowl, whisk together the melted, slightly cooled butter, brown sugar, and granulated sugar until smooth and glossy, about 30–45 seconds. Add the eggs and vanilla and whisk again until well combined and slightly thickened.
- In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt until evenly combined.
- Add the dry ingredients to the wet ingredients. Using a spatula or wooden spoon, stir gently until just combined and no dry flour remains. The batter will be thick, similar to cookie dough.
- Fold in the white chocolate chips or chunks and the chopped macadamia nuts. If desired, reserve a small handful of chips and nuts to sprinkle over the top before baking.
- Scoop the thick batter into the prepared pan. Use a spatula or lightly greased hands to press it into an even layer, reaching all the corners. Sprinkle any reserved white chocolate and macadamia nuts over the top and gently press them into the surface.
- Bake on the center rack for 22–28 minutes, or until the edges are lightly golden and the center looks set but still slightly soft. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter. For softer, gooier bars, bake closer to 22–24 minutes.
- Place the pan on a wire rack and let the bars cool completely in the pan so they set and slice cleanly. To speed this up, you can cool them in the refrigerator for 30–45 minutes.
- Use the parchment overhang to lift the slab of bars out of the pan. Transfer to a cutting board and slice into 16–20 squares. If desired, sprinkle lightly with flaky sea salt just before serving.
Notes
Tips: Do not overbake—remove the bars when the center still looks slightly soft; they will finish setting as they cool. Roughly chop macadamia nuts rather than leaving them whole for easier slicing. Dark metal pans bake faster and may brown the edges more quickly; start checking a few minutes early. Glass pans may need 2–4 extra minutes. For a less-sweet bar, use half white chocolate and half semi-sweet or dark chocolate chips and be sure to use salted macadamias. For very clean cuts, chill the bars before slicing and wipe the knife between cuts.
