White Chocolate Macadamia Peanut Caramel Bites
November 27, 2023 by Kimberly
Savor the festive season with White Chocolate Macadamia Peanut Caramel Bites – a perfect holiday indulgence! Velvety white chocolate, crunchy macadamias, and luscious caramel create Christmas bliss in every delightful bite.
100 MINUTES
INTERMEDIATE
VEGETARIAN
INT.
189 PER PIECE
SWEET / NUTTY
CHRISTMAS
COOKIES
WINTER
INTRODUCTION
ABOUT THE RECIPE
Satisfy your sweet cravings with White Chocolate Macadamia Peanut Caramel Bites. A delightful blend of velvety white chocolate, crunchy macadamias, and gooey caramel creates an irresistible treat. Each bite is a symphony of textures and flavors, making it a perfect indulgence for the christmas season. Elevate your snacking experience with this heavenly combination of goodness.
How to serve:
Delight in those bites, perfect for solo enjoyment or gifting. Serve them elegantly on a platter or place in a transparent gift bag for a delightful surprise. Share the joy with loved ones, as these heavenly bites make for a sweet gesture that’s sure to brighten anyone’s day.
How to store:
To keep the bites at their best, store them in an airtight container or metal cookie box at room temperature. Enjoy them for 10 to 14 days.
Hi, I'm Kimberly.
A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!
If you want to get to know me better, click here!
„Let’s make a piece of happiness“
INGREDIENTS
For 40 Pieces
DOUGH
- 125g butter (4.5 oz.)
- 75g sugar (2.5 oz.)
- 250g all-purpose flour (2 cups)
- 8g vanilla sugar (1.5 tsp)
- 1 egg
- pinch of salt
Nut caramel
- 250g macadamia nuts (9 oz.)
- 200g peanuts (7 oz.)
- 225g sugar (8 oz.)
- 20g butter (1 tsbp + 1 tsp)
- 50ml heavy cream (2 fl. oz.)
Chocolate dip
- 200g white chocolate
- 1 tsp coconut oil
ACTIVE: 10 min
PASSIVE: 0 min
PREPARATIONS
Recommended Equipment
- medium bowl
- small pot
- sharp knife
- small bowl
- Weigh out all the ingredients beforehand and have them ready. Make sure you have the right amount of nuts to hand, as you need to prepare the caramel quickly.
ACTIVE: 50 min
PASSIVE: 40 min
COOKING
1. Place 125g (4.5 oz.) butter, 75g (2.5 oz.) sugar, 250g (2 cups) all-purpose flour, 8g (1.5 tsp) vanilla sugar, a pinch of salt and an egg in a medium-sized bowl. Knead into a shortcrust pastry. Wrap the ball of dough in cling film and place in the fridge for 30 minutes.
2. After 30 minutes, preheat the oven to 200°C (390°F) and spread a layer of baking paper on a work surface. Sprinkle with a little flour and roll out the dough ball from the fridge to a thickness of about 5-10 mm (1/4 to 1/2 inch). Now place the baking paper with the dough on a baking tray and bake in the oven for approx. 10 minutes. the dough should be light in color when it comes out of the oven and at most slightly brown at the edges. Then remove the dough from the oven and leave to cool.
3. Now that the dough has cooled in the oven, make the caramel in a small pan in the meantime. To do this, melt 225g (8 oz.) of sugar over a low to medium heat, stirring constantly. As soon as the sugar has completely melted and turned amber, remove from the heat and stir in 20g (1 tsbp + 1 tsp) of butter and 50ml (2 fl. oz.) of heavy cream, one at a time. Leave to simmer for a few minutes on a low heat, stirring constantly.
4. Once the mixture has become a smooth caramel, stir in 250g (9 oz.) macadamia nuts and 200g (7 oz.) peanuts. Now quickly spread the nut-caramel mixture evenly over the cooled dough and press lightly onto the dough so that the caramel and the dough can combine, and leave to stand for around 45-60 minutes so that the caramel can harden.
5. In the meantime, place the chocolate and the teaspoon of coconut oil in a small heatproof glass or stainless steel bowl and fill the pot in which you prepared the caramel with water and bring to the boil over a medium heat on the stove. This not only makes it very easy to remove the caramel residue but also melts the chocolate for the next step. Do not pour the water away, but hang the bowl with the chocolate in the water and leave it to stand for approx. 10-15 minutes. Stir the chocolate from time to time and make sure no water gets in the bowl.
6. In the meantime, use a sharp knife to cut the nut caramel sheet as desired. I opted for squares.
7. Now hold the squares by the nut-caramel layer and dip them with the dough layer into the melted chocolate and allow to drip off well. Leave the squares to dry on the nut-caramel layer. For quicker drying, place the squares in the fridge.
NOTE: The calorie information may vary depending on the product used, country and region.
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