Soft, chewy, and irresistibly nutty, these Macadamia Cookie Bars combine the buttery sweetness of white chocolate chips with the crunch of macadamia nuts—all topped off with a luscious cream cheese drizzle. Baked in a single pan, they’re the perfect treat when I want something indulgent but easy to prepare.

Why You’ll Love This Recipe

I love this recipe because it’s fuss-free and gives bakery-quality results right at home. The base is rich and chewy, while the combination of white chocolate and macadamia nuts adds a luxurious texture and flavor. The cream cheese drizzle isn’t just a pretty finish—it adds a subtle tang that balances the sweetness perfectly. Whether I’m baking for guests, a holiday tray, or just a personal treat, these bars never fail.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookie bars:
½ cup (1 stick) unsalted butter, melted
1 cup light brown sugar, packed
1 large egg
1 tsp vanilla extract
1 cup all-purpose flour
½ tsp baking powder
¼ tsp salt
¾ cup white chocolate chips
½ cup chopped macadamia nuts

For the cream cheese drizzle:
3 oz cream cheese, softened
2 tbsp butter, softened
½ cup powdered sugar
½ tsp vanilla extract
1–2 tbsp milk (to thin for drizzling)

Directions

1. I preheat the oven to 350°F (175°C), then line an 8×8-inch baking pan with parchment paper and lightly grease it.
2. In a large bowl, I whisk together the melted butter and brown sugar until smooth.
3. I add the egg and vanilla, stirring until combined.
4. I fold in the flour, baking powder, and salt, being careful not to overmix.
5. Then I gently stir in the white chocolate chips and chopped macadamia nuts.
6. I spread the batter evenly into the prepared pan and bake for 22–26 minutes, until golden brown on the edges and set in the center.
7. Once baked, I let the bars cool completely before adding the drizzle.
8. For the cream cheese drizzle, I beat the softened cream cheese and butter until smooth, then mix in the powdered sugar and vanilla.
9. I add the milk slowly, just enough to reach a drizzle-friendly consistency.
10. Once the bars are cool, I use a spoon or piping bag to drizzle the icing across the top. I let it set for 10 minutes before slicing.

Optional: I like to sprinkle extra chopped macadamia nuts or white chocolate curls on top for an elegant touch.

Servings and timing

This recipe makes 16 square bars.
Prep time: 15 minutes
Cook time: 22–26 minutes
Cooling and drizzle time: 30–40 minutes
Total time: About 1 hour 15 minutes

Variations

• I sometimes add a handful of dried cranberries for a festive, fruity twist.
• For a tropical touch, I’ve swapped the white chocolate for chopped dried pineapple and added a pinch of coconut.
• To make them gluten-free, I substitute the all-purpose flour with a 1:1 gluten-free baking blend.

Storage/Reheating

I store these bars in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I refrigerate them for up to a week.
To freeze, I wrap individual bars in plastic wrap and store them in a freezer bag for up to 2 months.
When I’m ready to enjoy them again, I let them thaw at room temperature or microwave briefly to warm.

FAQs

How do I know when the cookie bars are fully baked?

I look for golden brown edges and a center that’s set but still slightly soft—overbaking will make them dry.

Can I double the recipe?

Yes, I double the ingredients and bake them in a 9×13-inch pan. I usually add a few more minutes to the baking time.

Can I skip the cream cheese drizzle?

Definitely. The bars are still delicious without it, but the drizzle adds a creamy contrast that I find irresistible.

What can I use instead of macadamia nuts?

If I’m out of macadamias, I use cashews or chopped almonds. Pecans also work well for a deeper flavor.

Should I toast the macadamia nuts first?

Toasting the nuts brings out their flavor, so I sometimes give them a quick toast in the oven before adding them to the batter.

Conclusion

These Macadamia Cookie Bars are everything I love in a homemade dessert—rich, chewy, sweet, and just a little fancy with that cream cheese drizzle. They’re simple to whip up and always a hit whether I’m sharing them or keeping them all to myself. Once I try them, they might just become a regular in my baking rotation.

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