If you are a sweet and salty dessert fiend, look no further than these macadamia maple bars. With layers of texture from a crisp and buttery cinnamon cookie crust and rich macadamia-maple topping, the flavors are perfectly balanced (especially if you lean toward a little salt with your sweets!).
Highly addictive and richly satisfying, you’ll want to pack these bars for a fall picnic or stash a few away in the freezer for those future mid-afternoon cravings.
- 6 Tbsp unsalted butter, melted
- 1/4 cup sugar
- 2 Tbsp light brown sugar
- 1 tsp vanilla extract
- 1 1/4 cups flour
- 1/8 tsp baking soda
- 1/8 tsp salt
- 1/8 tsp cinnamon
- 6 Tbsp unsalted butter, cubed
- 1/2 cup roasted macadamia nuts
- 1/8 tsp salt
- 3 Tbsp light brown sugar
- 3 Tbsp maple sugar
- 2 Tbsp dark amber maple syrup
- Preheat oven to 350°F and line an 8-inch square metal baking pan with parchment paper; spray lightly with nonstick spray. Whisk together melted butter, sugar, brown sugar, and vanilla in a medium bowl until combined. Whisk together flour, baking soda, salt, and cinnamon in a medium bowl; add to butter mixture and fold in until incorporated. Press dough evenly into bottom of prepared pan. Bake crust for 22 minutes, until tops and edges are golden and set. Transfer to a wire rack and cool for 15 minutes.
- For the topping, combine butter and macadamia nuts in a heavy saucepan over medium-high heat and cook for 3 minutes, stirring constantly, until mixture is foamy and fragrant. Add salt, brown sugar, maple sugar, and maple syrup to pan. Boil, stirring constantly, for 2 minutes. Quickly pour topping over crust and tilt pan to coat crust evenly. Cover pan and chill in the refrigerator until completely set, about 2 hours.
- When ready to serve, carefully lift parchment and place bars on a cutting board; cut into bars with a sharp knife. Store leftover bars in an airtight container at cool room temperature or in the refrigerator; let stand at room temperature before serving.