Macadamia Nuts Congo Bars Recipe
  • 6 cups unsalted roasted macadamia nuts
  • 1 one-pound box graham crackers
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 10 ounces bittersweet chocolate chips
  • 1½ cups packed sweetened shredded coconut
  • Caramel for Cookies below
  • Carmel Ingredients
  • 4 cups sugar
  • ½ teaspoon cream of tartar
  • ¼ teaspoon salt
  • ⅓ cup water
  • ½ cup heavy cream
  1. Heat oven to 350 degrees.
  2. {TO ROAST NUTS - Spread macadamia nuts on a baking sheet, and bake until golden, about 10 minutes. Set baking sheet on a wire rack to cool.}
  3. Line an 11-by-18-inch baking pan with parchment paper or nonstick aluminum foil. Using a food processor or rolling-pin, finely crush graham crackers. Place in a medium bowl. Stir in melted butter.
  4. Press mixture into the bottom of prepared baking pan in an even layer. Sprinkle the chocolate chips over the graham crackers. Sprinkle the coconut over the chocolate chips. Sprinkle the reserved nuts over the coconut. Drizzle caramel over macadamia nuts.
  5. Bake until golden, about 20 minutes. Transfer pan to a wire rack to cool. Cut into ¾-by-1¼-inch pieces.
  6. For Carmel
  7. Combine sugar, cream of tartar, salt, and ⅓ cup water in a wide, heavy-bottomed saucepan, with sides at least 3 inches high. Place over high heat. Let cook, without stirring, until sugar begins to melt and turn golden, about 5 minutes. Turn heat to medium; continue to cook, stirring occasionally, deep golden, and a candy thermometer reads 300 degrees.(hard-crack stage). While stirring, carefully pour cream slowly down the side of the pan (stand back slightly from the stove, as the cream may cause the caramel to sputter). When cream is incorporated, remove from heat; transfer to a heat-proof bowl. Use immediately.
Recipe by Sugar and Spice and Everything Nice at