- 3/4 cup salted butter, softened to room temperature (170 grams)
- 1 cup packed light or dark brown sugar (213 grams)
- 1/2 cup granulated sugar (100 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cup all-purpose flour (270 grams)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup white chocolate chips (170 grams)
- 1 cup macadamia nuts, coarsely chopped (150 grams)
- Coarse salt, for sprinkling (optional)
- 2 oz Raw Cocoa Butter
- 2 tablespoons Melted Vegan Butter - or refined coconut oil
- 2-3 tablespoons Maple Syrup
- 2 teaspoons Cashew Butter
- 1/2 teaspoon Vanilla Extract
- Preheat oven to 350°F and line sheet pans with parchment paper.
- Add macadamia nuts to 1 sheet pan and spread into an even layer.
- In the bowl of an electric mixer, cream together the butter and
- Add flour, soda, and salt to the butter and sugar mixture and mix
- Portion into rounded tablespoon for medium cookies, or 3 tablespoon
- When hot from the oven, sprinkle with coarse salt. Let cool for 5
- First, prepare a chocolate silicone tab mold, place it on a wooden
- In a small saucepan, add cocoa butter and vegan butter. If using
- Bring over medium/low heat and occasionally stir until melted. The
- Keep the saucepan over low heat, and stir in cashew butter until
- Finally, stir in maple syrup and vanilla extract.
- Turn off the heat and let the mixture cool down slightly before
- Pop the mold in the freezer for 10-12 minutes until the chocolate bar
- Store in the fridge or in the freezer for an ultra-crunchy bar. The