White Chocolate Macadamia Nut Snickerdoodle Bars Share on Pinterest

White Chocolate Macadamia Nut Snickerdoodle Bars

  • 45 minutes
  • 14 ingredients
  • Macadamia Nut
  • Easy
  • bars


  • 3/4 cup unsalted butter, at room temperature
  • 1 cup light or dark brown sugar
  • 1/3 cup granulated sugar +
  • 2 tablespoons granulated sugar
  • 2 large eggs
  • 2 3/4 cup all-purpose flour
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon, divided
  • 1 cup white chocolate chips
  • 1 cup Diamond of California® Chopped Macadamia Nuts, roughly chopped
  • 1/2 cup white chocolate, melted (optional)
  • additional macadamia nuts, for topping (optional)

The Steps

  1. Preheat oven to 350 degrees F. Line a 9-inch square baking pan with greased foil or parchment paper.
  2. In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, beat the butter, brown sugar, and ⅓ cup granulated sugar on high speed until light and creamy, about 2-3 minutes. Add the eggs one at a time, mixing after each and scraping the bowl down after each addition.
  3. Add the flour, cream of tartar, baking soda, salt, and ½ teaspoon cinnamon. Mix until just combined. Add the white chocolate chips and macadamia nuts and mix until combined.
  4. Spread the batter into the prepared baking pan. Combine the remaining 2 tablespoons of sugar and ½ teaspoon cinnamon and sprinkle on top.
  5. Bake until edges are golden and center is set, about 25-30 minutes. Let cool to room temperature.
  6. Drizzle with melted chocolate and macadamia nuts, if desired. Chill in the fridge 15 minutes to set, then slice and serve.

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