Continuing on with the caramel odyssey I have been on for the past few weeks this slice was a real winner. I am really very partial to macadamia nuts so this recipe always had massive potential in my book, the addition of white chocolate just made it all the more interesting to me. I made a double batch of this and served it one night at an impromptu dinner party as dessert along with macerated strawberries and vanilla ice-cream. The rest was devoured by the kids this weekend. I can’t say enough good things about macadamia nuts in general but the nuts in this slice really took it to another level in my opinion.
Macadamia and White Chocolate Bars
Makes about 20 slices
1 1/2 cups sugar
1/4 cup butter, melted
1/4 cup evaporated fat-free milk
2 large eggs
2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
2/3 cup premium white chocolate chips
1/2 cup chopped macadamia nuts
1/2 cup caramel sundae syrup
Preheat oven to 180C. Coat a 33x22cm baking pan with cooking spray.
Place the sugar, butter, evaporated milk, and eggs in a large bowl, and beat with a mixer at medium speed for 1 minute.
Combine 2 cups flour, salt, and baking soda in a small bowl, stirring well with a whisk. Gradually add the flour mixture to the sugar mixture, and beat with a mixer at low speed just until blended.
Stir in the chips and macadamia nuts. Spoon the batter into prepared pan.
If necessary to drizzle, microwave the syrup at high 45 seconds or until warm, and stir.
Drizzle the caramel syrup diagonally across batter.
Bake at 180C for 30 minutes or until a wooden pick inserted in centre comes out clean. Cool.