The ultimate blondie mashup— white chocolate macadamia nut snickerdoodle bars!
This recipe was developed in partnership with Diamond of California.
Fall is here! Fall is here! Fall is here!
And I can’t believe it, but I’m actually pretty excited. I’d been holding onto summer like something fierce, but I think I’m finally ready to embrace it all— changing leaves, chilly weather, and all things cinnamon.
Last weekend we took a drive up into the mountains to see if the leaves had turned yet, and they had! It made me so happy. You know something else that makes me happy? These white chocolate macadamia nut snickerdoodle cookie bars.
A few weeks ago I had a thought— white chocolate and macadamia nuts are a classic combination, and snickerdoodles and white chocolate go really well together, so why not combine it all into one?
I must be a genius, because these bars are brilliant! They’re soft, scented heavily with cinnamon, and packed with pockets of white chocolate and chunks of macadamia nuts. You’re going to fall in love with them just like I did.
Happy fall, everyone!
baking tip:Choosing the right white chocolate for melting
Look carefully at the labels of the “white chocolate” that you find in the baking aisle at the grocery store. While many bars and chips will be true white chocolate— consisting of cocoa butter, sugar, and milk solids— some are not. Synthetic white chocolate substitutes are made with palm oil or something similar and do not contain any cocoa butter. While they may be okay to use in baking, these substitutes will not melt well.
Make sure that what you buy is labeled as “white chocolate” and has “cocoa butter” listed in the ingredients. USDA regulations require that only true white chocolate can be labeled as such.
White Chocolate Macadamia Nut Snickerdoodle Bars
- 3/4 cup (200 grams) unsalted butter, at room temperature
- 1 cup (215 grams) light or dark brown sugar
- 1/3 cup (66 grams) + 2 tablespoons granulated sugar, divided
- 2 large eggs
- 2 3/4 cup (330 grams) all-purpose flour
- 2 teaspoons cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon, divided
- 1 cup (170 grams) white chocolate chips
- 1 cup (150 grams) Diamond of California Chopped Macadamia Nuts, roughly chopped
- 1/2 cup (85 grams) white chocolate, melted (optional)
- Additional macadamia nuts, for topping (optional)
- Preheat oven to 350 degrees F. Line a 9-inch square baking pan with greased foil or parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, beat the butter, brown sugar, and 1/3 cup granulated sugar on high speed until light and creamy, about 2-3 minutes. Add the eggs one at a time, mixing after each and scraping the bowl down after each addition.
- Add the flour, cream of tartar, baking soda, salt, and 1/2 teaspoon cinnamon. Mix until just combined. Add the white chocolate chips and macadamia nuts and mix until combined.
- Spread the batter into the prepared baking pan. Combine the remaining 2 tablespoons of sugar and 1/2 teaspoon cinnamon and sprinkle on top.
- Bake until edges are golden and center is set, about 25-30 minutes. Let cool to room temperature.
- Drizzle with melted chocolate and macadamia nuts, if desired. Chill in the fridge 15 minutes to set, then slice and serve.
Have you tried this recipe?
Disclosure: This post is sponsored by Diamond of California as part of a long-term culinary ambassadorship. Thank you for supporting partnerships with brands I love and believe in, which make Completely Delicious possible. All opinions are always 100% my own.