White Chocolate-Cherry Macadamia Nut Squares

These crunchy, chewy squares of bliss elevate dessert bars to a whole new level
Tina Rupp

Tina Rupp

These crunchy, chewy squares of bliss elevate dessert bars to a whole new level. I mean, what’s not to like? Kids love the cherry-coconut combination, and adults appreciate the subtle pairing of white chocolate and macadamia nuts. Serve them straight from the pan or stack them on a cake plate in a pretty pyramid. However you dish them up, it’s a win-win for everybody—especially you.

Recipe excerpted from Sheila G’s Butter & Chocolate: 101 Creative Sweets and Treats Using Brownie Batter by Sheila G. Mains, creator of Brownie BrittleClick here to purchase your own copy.

6
Servings
958
Calories Per Serving
Deliver Ingredients
Makes
24 bars

Ingredients

For the Brownie Brittle Crust

  • 8 Tablespoons (1 stick) salted butter, melted
  • 2 Cups Brownie Brittle or chocolate wafers crushed in a food processor

For the White Chocolate-Cherry Macadamia Filling

  • 1 Cup (6 ounces) white chocolate chips
  • 1 Cup (4 ounces) macadamia nuts, chopped
  • 1 Cup sweetened flaked coconut
  • 1/2 Cup maraschino cherries, drained and chopped
  • 1 (14-ounce) can sweetened condensed milk

For the White Chocolate Drizzle

  • 1/2 Cup (3 ounces) white chocolate chips
  • 1/4 Teaspoon vegetable shortening or coconut oil

Directions

For the Brownie Brittle Crust

Preheat the oven to 350°F. Grease a 9x13-inch pan.

Mix the crushed Brownie Brittle or wafers with the melted butter until well combined. Press the crumb mixture firmly and evenly into the bottom of the pan and bake for 8 minutes.

For the White Chocolate-Cherry Macadamia Filling

Sprinkle the cooked crust with the white chocolate chips, macadamia nuts, coconut, and cherries. Drizzle the sweetened condensed milk over all.

Bake for 25 to 30 minutes, until top turns golden. Cool completely.

For the White Chocolate Drizzle

Microwave the white chocolate chips and shortening in a microwave-safe bowl on high for 30 seconds; remove and stir. Return to the microwave if not completely melted, and microwave in 15-second intervals, stirring until smooth and creamy. (Do not overheat or the chocolate will scorch.)

Drizzle the white chocolate over the cooled bars before cutting them into 24 pieces.

Nutritional Facts

Total Fat
55g
84%
Sugar
90g
N/A
Saturated Fat
27g
100%
Cholesterol
70mg
23%
Protein
12g
24%
Carbs
111g
37%
Vitamin A
180µg
20%
Vitamin B12
0.4µg
5.9%
Vitamin B6
0.1mg
5.5%
Vitamin C
2mg
4%
Vitamin D
0.4µg
0.1%
Vitamin E
0.9mg
4.6%
Vitamin K
3µg
4%
Calcium
282mg
28%
Fiber
6g
24%
Folate (food)
13µg
N/A
Folate equivalent (total)
38µg
10%
Folic acid
15µg
N/A
Iron
3mg
17%
Magnesium
70mg
17%
Monounsaturated
19g
N/A
Niacin (B3)
2mg
9%
Phosphorus
271mg
39%
Polyunsaturated
3g
N/A
Potassium
453mg
13%
Riboflavin (B2)
0.4mg
24.3%
Sodium
493mg
21%
Sugars, added
27g
N/A
Thiamin (B1)
0.4mg
24.3%
Trans
0.7g
N/A
Zinc
1mg
10%

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