Texture is a deal breaker or maker for me. I know that oysters are a delicacy and I am supposed to think that they are glamorous and an aphrodisiac and all of the rest of it. But anything that is slimy, rubbery and attempts to slide back up my throat as it is sliding down just sends chills down my spine. Another example is caviar. I can appreciate and recognize that it is “one of the finer things in life” but that little burst of liquid when those eggs are popped in my mouth is enough to make me lose my lunch. A piece of gristle or fat in my chicken or steak or sand in my scallop and my meal is over. I know it sounds extreme, but I am just very texture sensitive, what can I say?
On the other hand, if I want a snack, I need to determine if I want that snack to be salty or sweet, crunchy or soft, spicy or sour. Otherwise, I will keep eating different things until I am satisfied. Usually I am craving something crunchy. That’s why when making these blondies, I couldn’t just leave well enough alone. Blondies are tasty in their own rite, but I knew I wanted to add some crunch. The crunch of macadamia nuts is one of my favorite textures and Heath bars added to anything only improves the situation. And yes I am aware that you can buy the Heath pieces already broken up, but those just aren’t substantial enough for my crunchy craving. So I prefer to break up the snack sized Heath bars (hello Halloween-sized candy bars!!) which leaves me with large toothsome chunks that Satisfy My Sweet Tooth. These blondies are perfectly chewy and crunchy.
What’s the texture that you love or cannot tolerate?
Heath and Macadamia Nut Blondies
Keywords: bake dessert chocolate nuts bar
- 8 Tbsp (1 stick) unsalted butter, room temperature
- 1 1/4 cups packed brown sugar
- 1 tsp vanilla
- 2 eggs
- 1 cup flour
- 3/4 cup macadamia nuts, toasted and roughly chopped
- 1 cup chopped Heath bars, plus more for topping (optional)
- 1/2 cup milk chocolate chips
Preheat oven to 350°. Butter 8-inch square pan.
In a large bowl, combine butter and sugar and mix until well blended and fluffy. Add vanilla and eggs and mix until incorporated. Add flour and mix until combined. Add macadamia nuts and Heath bars and mix just to incorporate.
Spread into prepared pan and bake 30-35 minutes or until toothpick inserted into center comes out clean.
Cool bars completely and then cut.
Heat chocolate chips in microwave-safe bowl in 1 minute intervals stirring in between until melted. Top each bar with teaspoon of melted milk chocolate and piece of Heath bar. Enjoy the crunch!
(Recipe adapted from Williams-Sonoma)