White Chocolate Macadamia Nut Blondies

These are a mouthful for a couple reasons: the name is super long, and they are so tasty you'll keep shoveling them into your mouth :) I made these for a co-worker's birthday and they were quickly eaten up.  

Preheat the oven to 350 degrees F.  Line a 8x8 inch baking pan with parchment paper, slightly leaving the paper overhang on the sides. Spray the parchment with non-stick spray.  In a microwave safe bowl melt the white chocolate with the butter.  Melt until until smooth, make sure you don't overcook! 

Once melted, add in the sugars. 

Whisk in the eggs and vanilla until combined.

Add the dry ingredients and mix until just combined.

Pour batter into prepared baking pan and bake for 25 minutes.  The top and edges will slightly brown.  Transfer to a wire rack and cool completely.

While the blondies are cooling make the cookie dough topping.  Beat the butter and sugars together until creamed, light and fluffy.  Add the cream and vanilla beating until just combined.  

With a spatula fold in the nuts and white chocolate chips.  

Spread the cookie dough mix on top of the cooled blondies evenly.

For the icing, melt white chocolate chips and put in a zip lock baggie.  Snip a small piece of the corner of the baggie off and drizzle the chocolate on top of the cookie dough layer.  Refrigerate until cookie dough is firm and white chocolate drizzle is set, around 30 minutes.

I must admit, I'm not a huge macadamia nut fan, but these bars were really fantastic.  The blondies are soft and the cookie dough layer on top is a real treat!  Adds a different texture to the blondie than normally you would expect.  Perfect for a birthday treat, or just to treat yourself.  Enjoy! 

White Chocolate Macadamia Nut Blondies

Adapted from Handle the Heat

Serves 16 blondes (ha)

Blondies:

5 oz white chocolate, chopped

1/3 cup unsalted butter

1/4 sugar

1/2 lightly packed brown sugar

2 large eggs

1 teaspoon vanilla extract

1 cup flour

1/4 teaspoon baking powder

1/2 teaspoon salt

Cookie Dough:

1/4 cup unsalted butter, room temperature

2 tablespoons sugar

1/2 cup lightly packed brown sugar

1 tablespoon heavy cream or milk

1/2 teaspoon vanilla extract

1/2 cup flour

1/8 teaspoon salt

1/4 cup white chocolate chips

1/2 cup salted macadamia nuts, chopped

4 oz. melted white chocolate - for drizzle

Preheat the oven to 350 degrees F.  

Line a 8x8 inch baking pan with parchment paper, slightly leaving the paper overhang on the sides. 

Spray the parchment with non-stick spray.  

In a microwave safe bowl melt the white chocolate with the butter.

Once melted, add in the sugars. 

Whisk in the eggs and vanilla until combined.

Add the dry ingredients and mix until just combined.

Pour batter into prepared baking pan and bake for 25 minutes.  

The top and edges will slightly brown.  

Transfer to a wire rack and cool completely.

For the cookie dough: Beat the butter and sugars together until creamed, light and fluffy.  

Add the cream and vanilla beating until just combined.

With a spatula fold in the nuts and white chocolate chips.  

Spread the cookie dough mix on top of the cooled blondies evenly.

For the icing: melt white chocolate chips and put in a zip lock baggie.  

Snip a small piece of the corner of the baggie off and drizzle the chocolate on top of the cookie dough layer.

Refrigerate until cookie dough is firm and white chocolate drizzle is set, around 30 minutes.