1-First Steps: Mixing the Batter Begin by creaming the softened butter for 2 minutes using an electric mixer until it’s nice and smooth. Gradually add both sugars and keep mixing for another 2 minutes to get that fluffy texture. Then, incorporate the eggs one at a time, making sure to scrape the sides of the bowl for even blending, and mix in the vanilla extract until everything combines beautifully.

2-Combining Dry and Wet Ingredients: In a separate bowl, whisk together the flour, salt, baking soda, and baking powder. Add this dry mix to your wet batter on low speed until it’s almost fully incorporated. At this point, fold in the macadamia nuts and both types of chocolate chips for that extra crunch and melt-in-your-mouth goodness. This step is key to creating the dough’s perfect consistency.

3-Assembling and Baking: Line a 9×9 inch pan with parchment paper to make things easy. Spread half of the dough evenly in the pan, then add a layer of dulce de leche on top for that creamy center. Cover it with the remaining dough, using floured hands to flatten and patch any gaps. Pop the pan in the freezer while you preheat the oven to 350°F (175°C). Bake for 45 to 50 minutes until the top turns golden and the center sets, and cover with foil if it starts browning too fast. Let the bars cool completely, then chill in the fridge for a few hours before cutting they’ll be around 400 calories per bar, making them a balanced treat.