Make use of roasted nuts that come already
salted in these decadent squares. If macadamia
nuts aren’t your choosing, try salted
cashews or even peanuts in their place.
1¼ cups (300 mL) all-purpose flour
¼ cup (50 mL) sugar
½ tsp (2 mL) fine sea salt
½ cup (125 mL) unsalted butter, cut into pieces
2 large eggs
½ cup (125 mL) packed light brown sugar
¼ cup (50 mL) unsalted butter, melted
1 tbsp (15 mL) finely grated orange zest
1 tsp (5 mL) pure vanilla extract
1 cup (250 mL) roasted and salted macadamia nuts
1 cup (250 mL) chocolate chips or chunks
1 tsp (5 mL) Maldon sea salt flakes
1. Preheat oven to 350°F (180°C).
2. Grease and line an 8-inch (20-cm) square
pan with parchment paper.
3. In a food processor, pulse flour, sugar and
salt to combine. Add butter and pulse until
crumbly (dough will be very dry and will
not come together). Press dough into bottom
of prepared pan and bake for 20 minutes.
Cool while preparing filling.
4. Whisk eggs, brown sugar, melted butter,
orange zest and vanilla. Stir in macadamia
nuts and chocolate chips to coat, and spread
evenly over cooled crust. Sprinkle with salt
and bake for 25 minutes, until golden and
bubbling. Cool completely before chilling for
at least 2 hours, then slice into 36 squares.
Squares are best at room temperature,
but should be stored refrigerated for up to
Makes 36 squares