Chocolate Macadamia Haupia Bars
Ingredients
For the Macadamia Shortbread Layer:
- 1 cup flour (120 g)
- 1/2 cup softened butter (113 g)
- 2 Tbsp brown sugar (25 g)
- 1 tsp vanilla extract
- 1/3 cup salted macadamia nuts, chopped (40 g)
- 1/4 tsp salt (add only if using unsalted nuts)
For the Chocolate and Haupia Layers
- 13.5 oz coconut milk
- 1/3 cup sugar (70 g)
- 3/4 cup milk (6 fl oz)
- 1 pinch salt
- 1/3 cup cornstarch (40 g)
- 1/3 cup water (2.67 fl oz)
- 6 oz chopped chocolate or chocolate chips
Instructions
Macadamia Shortbread Layer
- Preheat the oven to 325F (160C) and grease and flour an 8x8 inch baking pan.
- Finely chop the macadamia nuts using a knife, or a food processor if you'd like them really fine.
- Add the flour, softened butter, brown sugar, vanilla, and chopped macadamia nuts to a large bowl and mix by hand until all the ingredients are fully incorporated.
- Using your hands, press the shortbread dough into an 8x8 inch baking pan, spreading it out in even thickness to the edges of the pan.
- Bake the shortbread until it is slightly browned and crunchy, 40-50 minutes.
- Allow the shortbread to cool for 30-60 minutes, then loosen it from the edges of the pan with a table knife and flip upside down onto a towel or plate. You should be able to pop the shortbread out in one large piece. You'll want to return it to the pan to assemble the other layers, but this step makes it much easier to get the bars out of the pan after they have been chilled.
Chocolate and Haupia Layers
- Chop the chocolate if using a bar, place it in a large bowl, and set it aside.
- Add the coconut milk, sugar, milk and pinch of salt to a 2 or 3 quart saucepan.
- Make a slurry by stirring the cornstarch into the water. It will settle quickly, so make sure it is stirred up, then add it to the coconut milk mixture and cook immediately.
- Cook on medium heat until the haupia is very thick. If you have a digital or cooking themometer, the haupia will thicken at about 170F (77C). Cook while thickened for 1-2 minutes, then remove the pan from the heat.
- Immediately pour 1/3 of the haupia into the bowl with the chocolate. Allow it to sit on top of the chocolate for 30-60 seconds before stirring, to ensure the chocolate melts well. Stir, and once the chocolate is fully incorporated, spread the chocolate on top of the shortbread in the 8x8 pan for the second layer.
- Spoon the rest of the haupia over the chocolate layer, then use a spoon or spatula to gently spread it across the chocolate for the top layer.
- Chill at least 4 hours before serving.