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Passion Fruit Caramel Chocolate Bars

Course Dessert
Cuisine American
Keyword dessert bars
Total Time 1 hour 20 minutes
Servings 9
Author Christine Ma

Ingredients

Passion fruit caramel

  • ¾ cup granulated sugar (150 grams)
  • 3 tablespoons light corn syrup (55 grams)
  • 2 tablespoons butter (28 grams)
  • ¼ cup passion fruit pulp (55 grams)
  • ¼ cup heavy cream (62.5 ml)

Chocolate macadamia nut bars

  • ¾ cup plus 2 tablespoons butter softened at room temperature (198 grams)
  • ¾ cup brown sugar (150 grams)
  • ½ cup granulated sugar (100 grams)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ¾ cup all-purpose flour (254 grams)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¼ cup semisweet chocolate chips, divided (235 grams)
  • ¾ cup roughly chopped toasted macadamia nuts (95 grams)

Instructions

  • Preheat oven 350 degrees F. Line 9x9 inch baking dish with parchment paper and spray with cooking spray.
  • Make passion fruit caramel. Combine sugar and corn syrup in a heavy bottomed pot and heat over medium heat. Melt sugar until translucent, about 3 minutes, stirring occasionally. Continue to cook until mixture turns golden brown.
  • Remove from heat and add butter, stirring until butter is melted. Add heavy cream and passion fruit pulp, stirring until combined. Return pot to heat and continue to simmer for 4-5 minutes over medium-low heat until slightly thickened. Remove from heat and set aside. Caramel will continue to thicken as it cools.
  • Make cookie dough. Combine butter with both sugars in bowl of stand mixer. Beat together until light and fluffy, about 3 minutes. Add eggs one at a time, fully incorporating first egg before adding the next. Add vanilla and mix to combine.
  • Add flour, baking soda, and salt, mixing just until combined. Fold in 1 cup chocolate chips and nuts.
  • Pour half of cookie dough into prepared baking dish and spread in an even layer. Bake for 10-12 minutes or until set.
  • Remove cookie dough from oven and pour caramel on top, leaving a ½-inch border. Place dollops of remaining cookie dough on top, carefully spreading dough to cover as much as the caramel as you can. Sprinkle remaining ¼ cup chocolate chips on top.
  • Bake dessert bars for 20-25 minutes or until golden brown and set. Remove from oven and let cool for at least 1 hour. Slice into 9 bars and serve.