White Chocolate and Macadamia Nut Bars

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    605

Toasting the nuts may seem like an unnecessary extra step, but it’s key to drawing the rich, buttery flavour from the macadamias, which pairs deliciously with white chocolate. However, if you find white chocolate too sweet, it can be substituted for milk or dark chocolate to suit your tastes. Store in an airtight container in a cool, dark place for up to 2 months.

recipe updated Mar 19, 2025

Ingredients

  • Macadamia nuts icon
    Macadamia nuts
    120 g
  • White chocolate callets icon
    White chocolate callets
    300 g

Tools

  • kCook icon Oven
  • kCook icon Chef Patissier XL
  • kCook icon Silicone bar molds
  • kCook icon Baking tray - medium
  • kCook icon Cutting board

Step preview

  1. Preheat an oven - 170ºC
  2. Spread nuts on a baking tray
  3. Toast until golden brown – 10 minutes, 170ºC
  4. Remove from the oven and let cool – 5 minutes
  5. Once cool, finely chop the nuts and set aside until needed
  6. Fit the Creaming Beater
  7. Add 220 g of chocolate into the warming bowl, fit the splashguard
  8. Heat until melted - 10 minutes, heat setting 4, speed Stir 3
  9. Scrape down the Creaming Beater
  10. Add the rest of chocolate
  11. Mix until melted – 3 minutes, speed Stir 1
  12. Add the nuts
  13. Mix until combined – 1 minute, speed Stir 1
  14. Pour the chocolate into the silicone chocolate bar moulds
  15. Chill in the fridge until solidified – 30 minutes
  16. Remove the chocolate bars from the moulds and trim any excess chocolate if necessary
  17. Serve
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