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  • Mika Leon

Oeeey Gooooey White chocolate & Macadamia nut bars

These bars are dangerously delicious and so easy to make. I started making these when I had my wholesale baked goods company, Mikabites. The difference was that I used to make them with this exact recipe but instead of white chocolate I used semi-sweet chocolate chips and pecans instead of macadamia nuts. Feel free to make those too using this same recipe, you’ll thank me later! The trick to these bars is 1. Parchment paper!! Do not try to bake them without it, they WILL stick to the bottom of your dish and you’ll get really upset. 2. Let them rest when they come out of the oven. I know they’ll look gooey and a little raw but that will harden up and be soooo delicious! Let them rest for minimum 2 hours when you take them out of the oven. I made these the other night served warm with a scoop of vanilla bean ice cream and let me just tell you…..WOW!



  • 3 eggs

  • ¾ cup light corn syrup

  • ¾ cup of sugar

  • 2 tbsp. melted unsalted butter

  • 1 tsp. vanilla extract

  • 1 ¾ cups of macadamia nuts

  • 1 ½ cup of white chocolate chips


  • 1 ½ cup of AP flour

  • 1 stick of unsalted butter at room temp.

  • ¼ cup of brown sugar

1) Preheat oven to 350 degrees. Spray a 9x13inch baking pan with non stick cooking spray, lay the bottom with parchment paper (very important, if not they will stick!!!) and set aside. 2) In a large bowl mix together all of the crust ingredients, mix until when pinched between fingers the dough sticks together. Press into prepared baking pan and bake for about 12 minutes. 3) In the same large bowl, whisk together the eggs and sugar, add the corn syrup, vanilla & butter and mix it all together. Add the macadamia nuts and white chocolate chips and using a spatula fold them in the batter. 4) Pour evenly onto pre baked crust and bake for 25 to 30 minutes covered with aluminum foil…VERY important… in the middle rack of the oven. After 15 min. of cooking, remove the foil and finish baking them. Let them cool for about 2 hours and then remove your bars from the pan by lifting by the parchment paper. Once on your counter, cut them into bars. I usually cut them into 8 bars.

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