White Chocolate Macadamia Bliss Bites

Get ready to bake the most enchanting Valentine’s Day dessert with these incredible White Chocolate Macadamia Reddies! These chewy sugar cookie bars are a true labor of love, designed to capture hearts with their stunning crimson hue, rich white chocolate chunks, and satisfying crunch of macadamia nuts. Perfect for gifting, sharing, or simply indulging, they combine the comforting texture of a classic cookie bar with an elegant touch that makes them ideal for any romantic occasion. Each bite is a harmonious blend of sweet, buttery, and nutty flavors, ensuring a delightful treat that will be remembered long after the last crumb is gone. They truly are love at first bite, guaranteed to impress anyone lucky enough to try them.

• 1–1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup (1–1/2 sticks) unsalted butter, softened
• 1 cup packed light brown sugar
• 2/3 cup granulated sugar
• 2 large eggs
• 1–1/2 teaspoons pure vanilla extract
• 1 (.25 fluid ounce) vial red liquid food coloring (or gel food coloring for more vibrant results)
• 1–1/2 cups white chocolate chips or chopped white chocolate bar
• 3/4 cup chopped macadamia nuts, lightly toasted (optional)

Ingredient Notes & Tips:

• Flour: For best results, measure your flour by weight (around 180-190g for 1 1/2 cups) or use the spoon-and-level method to avoid overpacking and creating dense bars.
• Butter: Ensure your butter is truly softened to room temperature, but not melted. This is crucial for creaming effectively with the sugars, creating a light and airy base for your cookie bars.
• Sugars: The combination of brown and granulated sugar contributes to both the chewy texture and the rich, complex flavor of these bars. Brown sugar adds moisture and chewiness, while granulated sugar provides structure and crispness around the edges.
• Food Coloring: Liquid food coloring works well, but for a more intense, vibrant red or crimson, consider using gel food coloring. Start with a few drops and gradually add more until you achieve your desired shade. Remember that the color often deepens slightly during baking.
• White Chocolate: High-quality white chocolate chips or a chopped white chocolate bar will make a noticeable difference in flavor. Avoid ‘white baking chips’ that don’t contain cocoa butter, as they often lack the creamy richness.
• Macadamia Nuts: Lightly toasting the macadamia nuts before adding them to the batter can enhance their nutty flavor and crunch, bringing an extra layer of deliciousness to your Reddies.

Instructions

1. Prepare Your Baking Dish: Preheat your oven to 350°F (175°C). Lightly grease a 13 x 9 inch baking dish with non-stick cooking spray, or line it with parchment paper, leaving an overhang on the sides to easily lift the cooled bars out later. This small step ensures effortless removal and clean slices.
2. Combine Dry & Wet Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set this aside. In the bowl of an electric mixer fitted with the paddle attachment, or using a hand mixer, cream the softened butter, brown sugar, and granulated sugar together on medium speed. Beat for 2 to 3 minutes, or until the mixture is light, fluffy, and pale in color. This creaming process incorporates air, which contributes to the bars’ chewy texture. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract. Finally, gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough bars.
3. Achieve Your Perfect Red: With the mixer on low speed, begin adding the red food coloring. Start with a few drops from the vial or a small amount of gel coloring, then gradually add more, mixing thoroughly after each addition, until you achieve the desired vibrant red hue. For a deep crimson, like a rich red velvet, an entire vial of red liquid food coloring along with a couple of drops of blue food coloring can create a beautiful depth. Feel free to experiment with the amount of coloring to match your preference. The color will intensify slightly when baked.
4. Fold in Goodies & Bake: Remove the bowl from the mixer. Gently fold in the white chocolate chips and chopped macadamia nuts using a spatula. Make sure they are evenly distributed throughout the batter. Pour the rich red batter into your prepared 13×9 inch pan, spreading it evenly with the spatula to reach all corners. Bake for 35-40 minutes, or until a wooden toothpick inserted into the center of the bars comes out clean with no wet batter attached. A few moist crumbs are acceptable, but liquid batter indicates it needs more time.
5. Cool and Serve: Once baked, remove the pan from the oven and let the bars cool completely on a wire rack within the pan. Patience is key here; cutting them while warm can result in crumbly, uneven squares. Once fully cooled, use the parchment paper overhang to lift the entire slab out of the pan. Place it on a cutting board and cut into 15 generous squares. Serve these delightful White Chocolate Macadamia Reddies at room temperature and watch them disappear!

• Don’t Overbake: For the chewiest bars, keep a close eye on the baking time. Overbaking can lead to dry, crumbly bars rather than the desired soft, chewy texture. The edges should be lightly golden, and the center set.
• Food Coloring Precision: Gel food coloring often provides a more intense color with less liquid, which is beneficial for maintaining the batter’s consistency. If using liquid food coloring, a full vial typically creates a noticeable red, but adjust to your preference.
• Cool Completely: Resist the urge to cut the bars while they’re warm. Cooling them fully allows them to set properly, making them much easier to slice into neat, perfect squares. This also improves their texture.
• Storage: Store leftover White Chocolate Macadamia Reddies in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. They also freeze beautifully for up to 2-3 months.
• Gifting Idea: These bars make a fantastic edible gift. Once cooled and cut, stack them in decorative boxes or bags, tied with a ribbon, for a thoughtful homemade present. They are especially wonderful for Valentine’s Day!

• Chocolate Swap: Not a fan of white chocolate? Feel free to use semi-sweet, milk, or even dark chocolate chips for a different flavor profile. A mix of white and dark chocolate chips could create a stunning contrast!
• Nut Alternatives: If macadamia nuts aren’t your favorite or are hard to find, chopped pecans, walnuts, or even almonds would make delicious substitutes. For a nut-free version, simply omit the nuts or replace them with an equal amount of additional white chocolate chips or sprinkles.
• Holiday Spirit: While perfect for Valentine’s Day, you can easily adapt these bars for other holidays. Use green food coloring for St. Patrick’s Day, orange for Halloween, or blue for a Fourth of July celebration! Change the color of the chocolate chips or add themed sprinkles to match.
• Add Sprinkles: For extra festivity, gently fold in some festive sprinkles (red, pink, and white for Valentine’s Day) with the chocolate chips and nuts. Or, sprinkle them on top of the batter before baking.
• Citrus Zest: A teaspoon of orange or lemon zest folded into the batter can add a bright, fresh note that beautifully complements the sweetness of the white chocolate and the richness of the macadamia nuts.