MIXED NUT BARS
Here's a tasty treat that is a wonderful time-saver. No matter where I take these bars, no one can eat just one and I always get asked for the recipe. They look great piled high on a pretty platter and taste even better.-Bobbi Brown, Waupaca, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3-1/2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a small bowl, combine flour, brown sugar and salt. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake for 10 minutes., Meanwhile, in a microwave, melt butterscotch chips and remaining butter; stir until smooth. Stir in corn syrup. , Sprinkle nuts over crust; top with butterscotch mixture. Bake until set, about 10 minutes. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 143 calories, Fat 8g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 104mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE NUT BARS
When I ask my husband what he would like me to bake, he often asks for these fudgy, nutty bars. They are his favorite! -Lisa Darling, Scottsville, New York
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, beat butter until fluffy. Add the flour, sugar and salt; beat just until crumbly. Set aside 1 cup for topping. Press remaining crumb mixture into a greased 13x9-in. baking pan. Bake 10-12 minutes or until set and edges begin to brown., Meanwhile, in a small saucepan, combine milk and 1-1/2 cups semisweet chocolate chips. Cook and stir until chips are melted. Remove from the heat; stir in vanilla. Spread mixture over crust., Combine the nuts and milk chocolate chips with the remaining semisweet chocolate chips and crumb mixture. Sprinkle over filling. Bake 15-20 minutes or until center is set. Cool on a wire rack. Cut into bars.
Nutrition Facts :
MACADAMIA NUT CHOCOLATE CHIP COOKIES
Drop cookies with macadamia nuts and chocolate chips!
Provided by Bev
Categories Desserts Cookies Nut Cookie Recipes Macadamia Nut
Time 40m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 large cookie sheets with vegetable shortening.
- Cream the butter and sugars together in a large bowl. Beat in the egg and vanilla extract until well blended. Sift together the flour, baking soda, and salt; gradually blend into the batter. Stir in the chopped macadamia nuts and chocolate chips. Drop by rounded teaspoonfuls onto the cookie sheets, about 2 inches apart.
- Bake in preheated oven for 10 to 12 minutes, or until the cookies are golden brown. Remove from the oven, and transfer the cookies to cooling racks.
Nutrition Facts : Calories 108.7 calories, Carbohydrate 11.1 g, Cholesterol 11.9 mg, Fat 7.3 g, Fiber 0.8 g, Protein 1.1 g, SaturatedFat 3.2 g, Sodium 71.4 mg, Sugar 7.2 g
ANNIVERSARY CHEESECAKE (WITH MACADAMIA NUT SHORTBREAD CRUST)
Provided by Dorothy Kern
Number Of Ingredients 14
Steps:
- Preheat oven to 325°.
- Finely chop macadamia nuts in a food processor. Add to a medium bowl. Finely chop the cookies in the food processor and add to the nuts. Mix in sugar and melted butter and stir until combined. Press in the bottom of a 9" springform pan. Set aside.
- Beat cream cheese on low speed until fluffy using an electric mixer fitted with a paddle attachment. Add the sugar and mix on low until creamy. Add one egg at a time, mixing in between each addition. Add the flour, lemon juice, and vanilla and mix until combined. Add the sour cream and beat well.
- Pour the mixture on top of the prepared crust. Bake for one hour and 15 minutes. Turn off the oven and prop open the oven door. Let the cheesecake sit for one hour. Remove from oven and cool completely. Chill 24 hours before serving.
- Before serving, melt ¼ cup of hot fudge and pour over cheesecake. Top with more chopped macadamia nuts.
WHITE CHOCOLATE-MACADAMIA-CARAMEL BARS
Make and share this White Chocolate-Macadamia-Caramel Bars recipe from Food.com.
Provided by Chef PotPie
Categories Bar Cookie
Time 55m
Yield 48 bars
Number Of Ingredients 6
Steps:
- Preheat oven to 350 F (325 F for dark or nonstick pan).
- Combine cake mix, oil, water and eggs with electric mixer on low speed until smooth.
- Spread into ungreased 13X9-inch pan.
- Bake 18-22 minutes until top is golden brown.
- Remove partially baked crust from oven.
- In 1-cup measuring cup, microwave caramel topping about 15 seconds or until warm and pourable, and drizzle over crust.
- Crumble cookies over crust.
- Bake 18-22 minutes longer or until golden brown.
- Cool completely and cut into bars.
Nutrition Facts : Calories 78.3, Fat 3.7, SaturatedFat 0.6, Cholesterol 8, Sodium 85.9, Carbohydrate 10.7, Fiber 0.1, Sugar 4.7, Protein 0.8
CHOCOLATE CHIP MACADAMIA NUT BARS WITH SHORTBREAD CRUST
Provided by Global Cookbook
Number Of Ingredients 10
Steps:
- Make Crust: Preheat oven to 350 degrees. Blend flour and sugar in processor. Add in butter; process using on/off turns till mix resembles coarse meal. Transfer mix to 8-inch square glass baking dish. Press mix onto bottom and 3/4 inch up sides of dish. Bake till crust is golden on edges, about 15 min. Meanwhile, prepare the Filling: Whisk sugar, flour, Large eggs, butter and vanilla extract to blend in large bowl. Stir in chocolate chips and nuts. Pour filling into hot crust, smoothing surface. Bake till filling is golden and tester inserted into center comes out with moist crumbs attached, about 50 min. Transfer dish to rack; cold completely. (Can be prepared 1 day ahead. Store in airtight container at room temperature.) Cut into 16 squares. This recipe yields 16 bars.
Nutrition Facts : ServingSize 73 g, Calories 327, Fat 16.63 g, TransFat 0.0 g, SaturatedFat 10.16 g, Cholesterol 68 g, Sodium 24 g, Carbohydrate 41.18 g, Fiber 0.9 g, Sugar 28.18 g, Protein 3.84 g
CHOCOLATE CHIP-MACADAMIA NUT BARS WITH SHORTBREAD CRUST
Steps:
- Make crust:
- Preheat oven to 350°F. Blend flour and sugar in processor. Add butter; process using on/off turns until mixture resembles coarse meal. Transfer mixture to 8-inch square glass baking dish. Press mixture onto bottom and 3/4 inch up sides of dish. Bake until crust is golden brown on edges, about 15 minutes.
- Meanwhile, prepare the filling:
- Whisk sugar, flour, eggs, butter and vanilla extract to blend in large bowl. Stir in chocolate chips and nuts.
- Pour filling into warm crust, smoothing surface. Bake until filling is golden brown and tester inserted into center comes out with moist crumbs attached, about 50 minutes. Transfer dish to rack; cool completely. (Can be prepared 1 day ahead. Store in airtight container at room temperature.) Cut int 16 squares.
CHOCOLATE CHIP-MACADAMIA NUT BARS WITH SHORTBREAD
The Kona Village Resort in Kona HI is well known for these delicious bars.
Provided by Vicki Butts (lazyme)
Categories Cookies
Time 1h10m
Number Of Ingredients 12
Steps:
- 1. Make Crust: Preheat oven to 350 degrees. Blend flour and sugar in processor. Add butter; process using on/off turns until mixture resembles coarse meal. Transfer mixture to 8-inch square glass baking dish. Press mixture onto bottom and 3/4 inch up sides of dish. Bake until crust is golden brown on edges, about 15 minutes.
- 2. Meanwhile, prepare the Filling: Whisk sugar, flour, eggs, butter and vanilla extract to blend in large bowl. Stir in chocolate chips and nuts.
- 3. Pour filling into warm crust, smoothing surface.
- 4. Bake until filling is golden brown and tester inserted into center comes out with moist crumbs attached, about 50 minutes.
- 5. Transfer dish to rack; cool completely. (Can be prepared 1 day ahead. Store in airtight container at room temperature.)
- 6. Cut into 16 squares.
MACADAMIA NUT CRUST
Provided by Alton Brown
Categories dessert
Time 35m
Yield 1 (9 to 10-inch) pie or cheesecake crust
Number Of Ingredients 6
Steps:
- In a medium mixing bowl, combine the nuts, panko, sugar, flour, and salt. Add the melted butter and stir to combine.
- Press the mixture into the bottom of a 9 or 10-inch cake, pie, or springform pan as a crust for a cheesecake or cream pie. Bake according to instructions for cheesecake or pie. If baking for a precooked pie filling, preheat the oven to 375 degrees F. Place on the center rack of the oven and bake for 20 to 25 minutes.
MACADAMIA NUT BARS
Macadamia nuts first grew in the coastal ropical forests of northeastern Australia and were discovered there by Dr. MacAdam. Make these bars when you want to splurge. From The New Carry-Out Cuisine.
Provided by cookiedog
Categories Bar Cookie
Time 1h10m
Yield 12-16 bars
Number Of Ingredients 11
Steps:
- Crust: Mix together the ingredients for the crust, using a pastry blender or two knives, until the mixture resembles meal. Press the crust into an 8x8 inch pan and bake for 20 minutes in a 350 oven.
- Topping: Beat together the eggs, sugar, and vanilla. Mix the flour, baking powder, and coconut and add to the egg mixture, beating until smooth. Add the lemon juice and stir in the nuts. Pour the mixture over the crust and return the pan to the oven for 35 minutes. When cool, cut into bars.
Nutrition Facts : Calories 491.3, Fat 35.4, SaturatedFat 22.7, Cholesterol 55.6, Sodium 102.2, Carbohydrate 42.8, Fiber 6, Sugar 26.3, Protein 5.4
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CHOCOLATE-CHIP MACADAMIA SHORTBREAD RECIPE - GOOD FOOD
From goodfood.com.au
Servings 24Total Time 45 minsCategory Snacks
- 1. Put the butter, salt and sugar in a bowl and beat until smooth and a little fluffy; this helps to slightly lighten the texture, a good idea if you're after thick bold pieces of shortbread.
- 2. Add the plain flour and rice flour, mix evenly, then add the nuts and chocolate and lightly mix until just combined.
- 3. Place the dough on a sheet of non-stick baking paper, roll the dough out to about 15mm thick and try to square and neaten the edges. Lift the paper and dough onto a tray then chill it for about 30 minutes until firm.
CHOCOLATE CHIP SHORTBREAD WITH MACADAMIA NUT - WILD WILD WHISK
From wildwildwhisk.com
5/5 (6)Total Time 35 minsCategory Cookies, DessertCalories 193 per serving
- Toast the macadamia nuts in a skillet over medium heat for 3 - 5 minutes until toasty and fragrant. Set aside to cool for 15 - 30 minutes.
- Transfer cooled macadamia nuts to a food processor and pulverize into small pieces no larger than ¼”. You can also chop the nuts on a cutting board with a knife if you don’t have a food processor. Set aside.
- Beat together softened butter, sugar, and vanilla extract in a mixing bowl until combined and fluffy.
- Sift flour and malted milk powder into a small mixing bowl. Stir in salt, chocolate chips and the chopped macadamia nuts. Add the flour mixture to the butter mixture. Mix until a dough forms.
MACADAMIA CHOCOLATE CHIP SHORTBREAD COOKIES - CRAZY FOR CRUST
From crazyforcrust.com
5/5 (2)Estimated Reading Time 5 minsServings 30
- Make sure you've crushed your macadamia nuts very small. Use a food processor to make it easier.
- Mix butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. You can also use a hand mixer. Ad vanilla, flour, and salt and mix until combined. Mix in finely crushed nuts and chocolate chips and stir combined.
- Scoop 1 tablespoon balls of cookie dough onto prepared baking sheets. These don’t spread much so you can place them closer together than a normal cookie. Press dough balls down slightly with the palm of your hand. Chill cookies on cookie sheets for 15 minutes.
EASY WHITE CHOCOLATE MACADAMIA NUT BARS - MOM ON A MOUNTAIN
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CHOCOLATE MACADAMIA NUT BARS - THE BAKING WIZARD
From thebakingwizard.com
5/5 (1)Estimated Reading Time 3 minsCategory Dessert, Snack
- Adjust an oven rack to the center position and preheat the oven to 350 degrees. Grease a 13 x 9 baking pan. Put the macadamia nuts into a shallow baking dish and toast them in the oven, stirring once or twice, for 5 to 10 minutes or until they are an even, deep golden brown color. Watch them carefully so that they don’t burn. Set aside to cool.
- Put the flour and 1 cup brown sugar into the work bowl of a food processor fitted with the metal blade. Process about 10 seconds to combine them thoroughly. Add the butter pieces and process until the mixture is like very fine crumbs, about 30 seconds. Stop to scrape the work bowl as necessary.
- In a heavy medium saucepan melt the 1/2 cup butter over low heat. Add the 1/2 cup brown sugar and stir well with a wooden spoon until thoroughly combined and smooth. This may take 1 to 2 minutes. Increase the heat to medium high and cook, stirring constantly, until the entire surface of the caramel is bubbly. Cook and stir 30 seconds more. Immediately pour the hot caramel over the nuts and spread evenly with the back of a metal spoon.
- Remove pan from the oven. Wait 1 minute, then sprinkle the chocolate morsels evenly over the caramel.
CHOCOLATE SHORTBREAD WITH MACADAMIA NUT - WILD WILD WHISK
From wildwildwhisk.com
5/5 (1)Total Time 35 minsCategory Cookies, DessertCalories 172 per serving
- Toast the macadamia nuts in a skillet over medium heat for 3 - 5 minutes until toasty and fragrant. Set aside to cool for 15 - 30 minutes.
- Transfer cooled macadamia nuts to a food processor and pulverize into small pieces no larger than ¼”. You can also chop the nuts on a cutting board with a knife if you don’t have a food processor. Set aside.
- Beat together softened butter, sugar, and vanilla extract in a mixing bowl until combined and fluffy.
- Sift flour and cocoa powder into a small mixing bowl. Stir in salt and the chopped macadamia nuts. Add the flour mixture to the butter mixture. Mix until a dough forms.
33 DESSERT BAR RECIPES FOR YOUR PARTY - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published 2021-07-07Category Desserts, Recipe Roundup
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- Date Squares. Dates are sweet and sticky, with a natural caramel flavor. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
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- Honey Cinnamon Almond Squares. The crust for this recipe is a lovely, lightly spiced cinnamon shortbread, which is super tasty just by itself. It’s also an excellent option if you have some leftover apples or pumpkin filling.
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- Macaroon Madness Bars. Coconut macaroons are light and straightforward little cookies that need just a handful of ingredients and a little patience. Unfortunately, they’re pretty sticky, which can make portioning them out a hassle.
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MACADAMIA NUT SHORTBREAD COOKIES - PINT SIZED BAKER
From pintsizedbaker.com
4.5/5 (70)Total Time 50 minsCategory Everyday CookiesCalories 148 per serving
- Beat the butter until smooth and add in the powdered sugar and vanilla. Gradually add flour then mix in the 1 cup of chopped macadamia nuts.
- Transfer the batter to a sheet of parchment paper. Lay a second sheet over top and roll to 1/4 inch thickness. Try to shape into a rectangle as much as possible. Place it onto a cookie sheet and refrigerate for 2 hours.
- Slice the cookie batter into 1x2 inch rectangles. Transfer to a cookie sheet lined with parchment and back for 20 minutes. The edges should be slightly browned but the middle may still be soft.
VEGAN CHOCOLATE CHIP COCONUT MACADAMIA NUT BARS | VANILLA ...
From vanillaandbean.com
5/5 (6)Total Time 1 hr 30 minsEstimated Reading Time 7 minsCalories 295 per serving
- Preheat oven to 350F (180C). Line an 8"x8" (20cm x 20 cm) baking pan with parchment paper. Set aside.
- Meanwhile, while the cookie crust is baking, in a medium sauce pan, whisk the coconut milk and sugar and heat on medium. When the edges of the milk start to bubble with a few in the middle, turn the heat low. It will continue to slowly bubble. Cook for about 20-30 minutes, whisking every 2-3 minutes reducing the milk by a little over 1/3. (Please note the time it takes to reduce down to one cup can vary depending on the temperature of your low setting. Additionally, because water content in coconut milk can very, this will also be a factor in reducing the milk. Just keep the temperature low and an eye on it.) You'll need one cup (256g) for the bars. If it starts to look somewhat caramel or gelatinous, it's over-cooked. We're going for a thicker consistency, but not a color change. To test, coat the back of a wooden spoon, blow on it to slightly cool, and run your finger through the middle. If the remaining milk stays pretty much in place, it's ready.
- Once the cookie layer is cool, spread the chocolate chips in an even layer on top of the cookie layer. Top with an even layer of coconut. Drizzle about 1/2 C (128g) of the cooled condensed milk over the coconut layer. Top with macadamia nuts in an even layer, then drizzle another 1/2 C (128g) of condensed milk over the top of the nuts making sure the corners get attention too! You may have a bit of milk left over.
- On the lowest heat setting, melt the chocolate chips in the microwave, about 20 seconds at a time, stirring throughly after each period of warming. Stir in the melted coconut oil. Using a spoon or fork, scoop some melted chocolate up and drizzle over the bars.
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