Chocolate Macadamia Nut Caramel Bar

May 9, 2010 / By Foodland

Chocolate Macadamia Nut Caramel Bar

A bar to die for!
Course Dessert
Servings 12 Servings


  • Crust
  • 3/4 cups butter
  • 1 3/4 cups Betty Crocker Super Moist Yellow cake mix
  • Macadamia Nut Caramel
  • 2 cups granulated sugar
  • 0.5 lemon juice
  • 1 cup heavy cream
  • 13 tablespoons butter
  • 2 cups Hawaiian Host Honey glazed Macadamia Nuts, whole
  • Chocolate Pudding
  • 2 cups milk
  • 0.5 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 large egg
  • 1 cup Nestle chocolate chips
  • 2 tablespoons butter
  • Garnish
  • 1 Cool Whip whipped topping, 12 oz. tub
  • 1 Hawaiian Host Chocolate Covered Macadamia Nuts, chopped


  1. Melt the butter completely.
  2. Combine melted butter with cake mix.
  3. Prepare a 9" x 13" rectangular cake pan with spray grease.
  4. Crumble the dough evenly onto the cake pan.
  5. Press it into the cake pan to create an even crust.
  6. Bake at 325° for 10 minutes or until golden brown.
  7. Remove from the oven and cool completely.
  8. About 1 hour.
Macadamia Nut Caramel
  1. Combine the sugar and lemon juice into a sauce pan.
  2. Blend the lemon juice into the sugar well.
  3. Stirring constantly, heat the sugar over high heat until it begins to caramelize.
  4. Cook until the sugar is golden caramel color.
  5. Carefully add in the heavy cream.
  6. Be cautious of the steam.
  7. Stir until well blended.
  8. Add in the butter and stir until completely incorporated.
  9. Continue to cook for 5 minutes, stirring constantly.
  10. Add in the Hawaiian Host Honey Glazed Macadamia Nuts and mix well.
  11. Pour the macadamia nut caramel onto the macadamia nut crust and spread evenly.
  12. Chill for 1 hour or until completely set.
Chocolate Pudding
  1. combine 1 cup milk with the sugar into a sauce pan and bring to a boil.
  2. In a bowl combine the remaining cup of milk with the cornstarch; blend well.
  3. Add in the egg to the bowl; blend well.
  4. Add the ingredients from the bowl to the boiling milk and stir constantly until consistency is thick.
  5. About 1 minute.
  6. add in the chocolate chips and butter and blend well.
  7. Pour over macadamia nut caramel and chill for 1 hour or until completely set.
  1. Carefully remove the bar from the cake pan by running a knife around the edges of the cake pan to release the crust and caramel.
  2. Place a piece of wax paper on top of the chocolate pudding and flip it over onto a cutting board.
  3. Carefully remove the cake pan from the bar.
  4. Place a serving platter onto top of the crust and flip the bars over onto the serving platter.
  5. Top with whipped topping and garnish with whole Hawaiian Host Chocolate Covered Macadamia Nuts.
  6. Cut into 12 pieces and serve or refrigerate until needed.
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