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These bars will taste even better if you prepare them the day before serving. Allow to cool completely in the dish then wrap in cling film and refrigerate overnight before cutting into squares. If you do not have macadamia nuts, feel free to use almonds or hazelnuts or a mix of nuts. Do make sure that you use the vanilla sweetened chestnut purée and not the unsweetened variety. To make these gluten free, simply use the gluten free Maïzena which is freely available in most stores nowadays.

Makes about 16 squares


225 g / 8 oz dark chocolate
130 g / 8 tablespoons soft butter
450 g / 16 oz / 1 can chestnut purée, sweetened
3 eggs
1 heaped tablespoon corn starch (Maïzena)
100 g / 4 oz white chocolate
80 g / 2/3 cup macadamia nuts, roughly chopped


Preheat the oven to 150 C / 300 F
Butter a dish about 22 cm x 22 cm / 9″ x 9″
Melt 125 g / 5 oz of the dark chocolate in a bain-marie or over boiling water, remove from heat
Add the butter and stir to combine
Add the chestnut purée and mix well
Add the eggs one at a time
Add the corn starch
Mix thoroughly
Pour the mixture into the prepared dish
Place in the oven for 25 minutes
Meanwhile roughly chop the remaining dark chocolate, the white chocolate and the nuts
Remove from oven and scatter the chocolates and nuts over the top
Return to the oven for 20 to 25 minutes
Allow to cool completely then refrigerate for about 4 hours before cutting into squares
Keep refrigerated but remember to return to room temperature for about 30 minutes before eating