White Chocolate Macadamia Peanut Caramel Bites

Name: White Chocolate Macadamia Peanut Caramel Bites
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Ingredients: 125 grams butter, room-temperature; 75 grams white sugar; 250 grams all-purpose flour; 8g vanilla sugar; pinch of salt; 1 egg; 225 grams white sugar; 250 grams macadamia nuts; 200 grams peanuts; 2 tbsp butter; 50 grams heavy cream; 300 grams white chocolate; 1.5 tsp coconut oil

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A SPECIALchristmasrecipe

Macadamia Caramel Bars with Peanuts & White Chocolate

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DECEMBER 13, 2023 BY KIMBERLY

Buttery bites with white chocolate, macadamia, peanuts and caramel. Crunchy, sweet, perfect for the Christmas cookie box.

READY IN1 h 45 minMAKES50 squaresDIFFICULTYa little patienceDIETvegetarian

your own shopping list, swaps and what to serve with it: it’s all in the recipe below.

EVERY RECIPE DESERVES

A little love letter

Dear macadamia caramel bites,

You are a little bit of everything I love about December, cut into small squares. A buttery shortcrust base, then a thick layer of caramel packed with macadamias and peanuts, then smooth white chocolate on top.

Crunchy, chewy, buttery and rich, nutty and sweet in equal parts. You are the kind of thing people say they will have just one of, and then they stand next to the plate for the rest of the evening.

I love setting you out in a bowl when people come over during the holidays, next to a glass of crémant. You look humble, but you are always the first thing to go, and somebody always asks for the recipe before leaving.

Let’s make this piece of happinessxo, Kimberly

saved you a seat

p.s. 50 squares is a lot. stack some in a jar with parchment between the layers and you’ve got the christmas gift sorted.

FRESH OUT OF THE KITCHEN

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White Chocolate Macadamia Peanut Caramel Bites, ready to serve

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Macadamia Caramel Bites

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Buttery bites with white chocolate, macadamia, peanuts and caramel. Crunchy, sweet, perfect for the Christmas cookie box.

GOOD TO KNOW

READY IN1 h 45 minMAKES50 squaresDIFFICULTYa little patienceDIETvegetarianSTART ATON THE TABLE AT

From my kitchen to yours

Hi, I’m Kimberly. The kitchen is my happy place. Everything I cook there ends up here, step by step, so it can make you happy too. more about me

come say hi

that’s me

INGREDIENTS

UNITS

SCALE

for the dough

for the caramel

for the topping

something to drink?

INSTRUCTIONStap the number when a step is done

mise en place

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.

make the dough

Place butter, sugar, all-purpose flour, 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.

bake the base

After 30 minutes, preheat the oven to 200°C 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 size of about 31x24 cm (approximately 12x9 inches). Now place the baking paper with the dough on a baking tray and bake in the oven for around 12-13 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.

make the caramel

Meanwhile make the caramel in a small pot. To do this, melt 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 butter and heavy cream, one at a time. Don't panic it's normal that it gets bubbly just keep stirring, but be careful not to burn yourself. While stirring let it simmer for a minute or so on a low heat.

add the nuts & set

Once the mixture has become a smooth caramel, stir in whole macadamia nuts andpeanuts. 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.

melt the chocolate

In the meantime, place the chocolate and 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 pot. But it shouldn't touch the water. White chocolate is a little diva and only needs the steam to melt. 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.

cut & dip

As soon as the caramel hardened, use a sharp knife to cut the nut caramel sheet as desired. I opted for squares. 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.