Kona Coffee Caramel-Macadamia Nut Bars

4 hrs 17 min

30 bars

Ingredients

2 cup

all-purpose flour

11 Tbsp

powdered sugar, divided

1/2 tsp

salt

3 Tbsp

100% Kona Coffee, finely ground, divided

3 1/2 cup

macadamia nuts, divided

1 cup

butter, cold and cubed

1 3/4 cup

heavy cream, divided

4 Tbsp

unsalted butter, melted

3 tsp

pure vanilla extract, divided

1/2 cup

100% Kiele O Kona, strong brewed, Italian Roast Coffee

1/4 tsp

kosher salt

1 cup

granulated sugar

2 Tbsp

light corn syrup

1/4 cup

water

1 cup

white chocolate chips

1/4 cup

cream cheese, room temperature

chocolate covered Kona coffee beans

Prep Time:

3 hrs 35 min

Cooking Time:

42 min

Total Time:

4 hrs 17 min

Instructions

For the crust, in a food processor, pulse the flour, ½ cup powdered sugar, salt, 1 tablespoon ground coffee and ½ cup of macadamia nuts until the nuts are finely chopped. Add in the cubed butter and pulse until the flour mixture looks like course corn meal. Add 4 tbsp. heavy cream and pulse until the dough forms. Press into a disk, wrap in plastic wrap and place in the freezer for 15 minutes or refrigerate for 1 hour. Roll out the dough and evenly press down into a lightly greased heavy-duty aluminum foil-lined 13 x 19” pan on the bottom and up the sides of the pan. (The foil enables the bars to be removed easily.) Prick the bottom of the dough with a fork. Bake the crust at 375°F for 20 minutes or until edges are lightly browned. Cool on a wire rack 15 minutes or until completely cool.

For the filling, arrange 3 cups of coarsely chopped macadamia nuts in a single layer on a baking sheet. Bake at 350°F for 5 to 7 minutes or until lightly toasted. Cool on a wire rack 15 minutes or until completely cool.

Combine the melted butter, 2 tsp. vanilla, brewed coffee and kosher salt, set aside. Combine granulated sugar, corn syrup and water in a saucepan over medium high heat and cook stirring gently until sugar is dissolved. Continue to cook without stirring until syrup comes to a boil, occasionally washing down sides of pan with a wet pastry brush to prevent crystals form forming. Cook until syrup is amber in color, 10 to 15 minutes. Remove from heat. Carefully add ½ cup of heavy cream, (caramel will steam and spatter), stir until incorporated. Add the butter mixture, stir until incorporated. Add white chocolate; stir until chocolate has melted and the mixture is smooth. Add the roasted macadamia nuts; stir until combined. Transfer mixture to the crust. Let stand until set and cool, about 2 hours.

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