These bars have the best of both worlds; a rich, delicious chocolate layer topped with creamy smooth haupia. The macadamia nuts in the shortbread crust complement the other flavors in the dessert perfectly, creating a dessert that promises to be a real crowd-pleaser.

I love creating desserts that combine haupia with other desserts. Haupia is so versatile and goes well with so many different flavors. I’ve made a Chocolate Haupia Cream pie, which this dessert is based on, and a Pumpkin Haupia Pie. But, of course, haupia is delicious enough as a stand-alone dessert.

What is Haupia?

Haupia is a classic Hawaiian dessert made with coconut milk, sugar, and a thickener, usually cornstarch. Haupia thickens into a Jell-O-like consistency that is smooth, delicate, and creamy. Haupia is often served as a stand-alone dessert eaten at luaus or served with Hawaiian plate lunches. But you will also find haupia layered on other desserts, like this one, for unique and delicious combinations. Combining chocolate and haupia is a winning combination as the chocolate and coconut from the haupia complement each other perfectly.

How to Make Chocolate Haupia Bars?

You start with the amazing macadamia nut crust. The crust is a shortbread crust with chopped macadamia nuts added. You’ll need:

• sugar
• flour
• macadamia nuts
• butter

I like to use a nut chopper to chop my nuts. It can be quicker than using a knife, and you will have more uniform pieces. You also often have a measuring cup built into the chopper, so it is easy to tell when you’ve chopped enough.

• To make the crust, combine the sugar, flour, and chopped nut. Add the melted butter and stir with a fork until evenly moist.

• Press the crust into a parchment paper-lined 9×13-inch pan.
• Bake at 350°F for 15 to 20 minutes. The edges should be golden brown. Allow the crust to cool before adding the haupia filling.

Making the Haupia Filling

Chocolate Haupia Bars

These bars have the best of both worlds; a rich, delicious chocolate layer topped with creamy smooth haupia. The macadamia nuts in the shortbread crust complement the other flavors in the dessert perfectly, creating a dessert that promises to be a real crowd-pleaser.

4.89 from 9 votes

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Chill Time 4 hours hrs

Total Time 5 hours hrs

Course Dessert

Servings 16 servings

Ingredients

 

Crust

• ½ cup granulated sugar
• 1¾ cups flour
• 1 cup finely chopped macadamia nuts
• ¾ cup butter, melted

Haupia

• ¾ cup + 3 tablespoons cornstarch
• ⅔ cup water
• 3 cups milk
• 2 - 14 ounce cans coconut milk, full fat
• ¼ tsp salt
• 2 cups sugar
• 1 tablespoon coconut extract
• 8 ounces semi-sweet bakers chocolate, (do not use chocolate chips)

Garnish

• whipped cream or cool whip
• shaved chocolate

Instructions

 

Crust

• Preheat the oven to 350°F.
• Prepare the 9x13-inch pan by lining it with parchment paper. Leave enough overhang on the ends to be able to lift the finished bars out of the pan.
• Mix together the sugar, flour, and chopped macadamia nuts in a medium bowl. Add the melted butter and stir with a fork. Mix until the crust ingredients are evenly moist.
• Add the crust to the prepared pan and press into the bottom of the pan.
• Bake for 15 to 20 minutes or until the crust begins to lightly brown around the edges.
• Allow the crust to cool while you prepare the haupia.

Haupia

• Chop up 8 ounces of baker's chocolate into small pieces. Add to a microwave-safe bowl and set aside for now.
• Combine the cornstarch and water, stirring until smooth. Set aside.
• In a medium saucepan, combine the milk, coconut milk, salt, and sugar. Heat over medium-high heat, stirring frequently, bring almost to a boil (you should start to see bubbles, but do not allow it to come to a full boil).
• Immediately remove it from the heat. Give the cornstarch one more quick stir, then pour it slowly into the coconut milk mixture, whisking as you pour. Return the pan to the stovetop and turn the heat down to medium-low. Continually whisk for 15 minutes. The mixture should thicken to the consistency of thick yogurt. Be sure to cook the haupia for the full 15 minutes; even if it thickens up before then time is up!
• Remove from the heat and stir in the coconut extract. Allow it to cool for a few minutes.
• While the haupia cools slightly, microwave the chopped-up chocolate in 15-20 second intervals, stirring between intervals. The chocolate is done when only a few small chunks of chocolate remain (stopping at this point prevents scorching the chocolate). Then stir the chocolate until it's completely melted and smooth.
• Add 3 cups of haupia to the melted chocolate. Stir until thoroughly combined, and you do not see any white streaks. Pour the chocolate haupia onto the crust, smoothing it into a flat, even layer. Place the pan in the refrigerator for 5 to 10 minutes to allow the chocolate layer to set up a bit.
• Meanwhile, whisk the remaining haupia to prevent lumps from forming. After the chocolate layer has chilled for 5 to 10 minutes, remove it from the refrigerator and pour the remaining haupia on top of the chocolate layer. Smooth the haupia into an even layer.
• Cover the pan tightly with foil and return it to the refrigerator and allow it to chill for at least 4 hours or overnight.
• To serve, pull up on the parchment paper overhang and remove the bars from the pan. Cut to the desired size, wiping the knife after each cut. Add cool whip or whipped cream and a little shaved chocolate.

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