I fell in love with these cookies on the first bite. I mean, what’s not to love? Buttery shortbread, tart raspberry jam, rich chocolate, and a crumbly, slightly salty macadamia nut topping.
You know how there’s someone who follows the President around with nuclear bomb codes? If I were President I would ask that someone follow me around with a pan of these bars. They would most certainly come in handy to diffuse tension or at least spark a friendly atmosphere. Is it too much to ask that we start all international negotiations with a cookie swap?
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It’s the aggressive (or is it progressive?) sugar approach to multi-lateral talks, beginning with multi-layered bars. It might sound a bit childish but I would comfortably say the world could use a little innocent thinking right about now.
The base for these bars are delicately almond-scented shortbread. You press most of it into the pan, but you set a bit aside to crumble over the top later.
The shortbread crust isn’t too sweet which is perfect because it gets topped with luscious raspberry jam and lovely chocolate chips. Next comes a crumble of shortbread topping and salty, roasted macadamia nuts. What is it about macadamia nuts that makes you close your eyes for a little second after you put them in your mouth? Dreamy.
Rich, buttery, tart, a touch bitter, a bit salty, tons of chewiness and crunch. Bomb diffusing stuff people. I swear.
Chocolate, Raspberry, Macadamia Nut Bars
Yield:
12 Bars
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
40 minutes
Adapted from CHOW.com
Ingredients
- 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon fine salt
- 1 1/2 cups all-purpose flour
- 1/4 cup raspberry jam
- 1/3 cup semisweet chocolate chips
- 1/3 cup roasted, salted macadamia nuts, chopped
Instructions
- Heat oven to 350°F and arrange rack in middle. Grease a 8 x 8-inch baking dish with baking spray, line with foil or parchment paper so the foil hangs over considerably on two sides and spray foil with more baking spray. (The foil will make the bars much easier to remove later).
- Combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat until fluffy, about 3 minutes. Add extracts and salt and beat until smooth. Scrape down the sides of the bowl, then add flour. Mix on low just until flour is incorporated.
- Remove 1/2 cup of the dough and form into a ball. Wrap in plastic wrap, then press into a thin disc. Place in freezer while you prepare the bars. Press remaining dough evenly into the bottom of the prepared pan.
- Spread jam over the dough then sprinkle chocolate chips evenly over jam. Remove remaining dough from the freezer and crumble over the chocolate chips. Sprinkle macadamia nuts over the dough.
- Bake until nuts are a dark golden brown, about 40 minutes. Allow to cool to room temperature then remove from the pan by pulling up on the overhanging edges of foil. Cut into bars and serve.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 251Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 31mgSodium: 49mgCarbohydrates: 28gFiber: 1gSugar: 14gProtein: 2g
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Ha, I love the idea of someone following you around with a pan of these – amazing!
They could come in very handy!