White Chocolate-Cherry Macadamia Nut Squares
White Chocolate-Cherry Macadamia Nut Squares
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 Brittle. Click here to purchase your own copy.
Servings
6
Ingredients
- 8 tablespoon (1 stick) salted butter, melted
- 2 cup brownie brittle or chocolate wafers crushed in a food processor
- 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
- 1/2 cup (3 ounces) white chocolate chips
- 1/4 teaspoon vegetable shortening or coconut oil
Directions
- 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.
- 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.
- 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.