I’ve always been partial to blondies, but these bars are just ridiculous. Adding buttery macadamia nuts and sweet toffee chips to the batter is luxe and a half. Top the whole thing off with salty coconut and I am in dream land. These little babies are sweet, sticky goodness with the most minimal amount of effort. You may want to bake two batches, because they go super fast. And then have me over to lift the extra bars off your hands.
Toffee Macadamia Nut Bars
1 stick plus 3 tbs. of butter (11 tbs.)
4 oz. of white chocolate (I like the Lindt White Chocolate Coconut Bar)
1 1/3 c. of flour
1 tsp. of baking powder
1/2 tsp. of salt
2 tsp. of vanilla
1 2/3 c. of sugar
1/2 c. of macadamia nuts
1/2 c. of toffee chips
1/2 c. of shredded coconut
Preheat oven to 350°. In a large, microwave-safe bowl, add butter and then the white chocolate on top. Microwave until melted (about 1 1/2 minutes) in 30 second intervals, taking mixture out to stir in between.
Sift the flour, baking powder, salt and sugar over the melted chocolate. Stir. Add the vanilla and eggs and stir. Lastly, add the macadamia nuts, toffee, coconut and stir. Do not overmix.
Pour batter into a buttered (or cooking sprayed) 13×9 in. baking pan. Bake for 25-30 minutes until the edges are cooked through and the middle of the brownies are just set. Let sit and resist all temptation to eat the hot bars as they are not cooked all the way through in the middle. You’ll be taking them out underbaked so that they will continue to cook as they cool. That way, they will stay moist and delicious.
When cooled, cut and serve.