Dark White Chocolate Macadamia Bars Food

WHITE CHOCOLATE-MACADAMIA NUT BARS

Steps:

• Heat oven to 375°F. Grease rectangular pan, 13x9x2 inches. Heat butter and brown sugar in 3-quart saucepan over low heat about 5 minutes, stirring occasionally, until butter is melted; remove from heat.
• Beat vanilla and eggs into sugar mixture with electric mixer on medium speed. Beat in flour and baking powder on low speed. Stir in half of the nuts and 1/4 cup of the baking chips. Pour into pan. Sprinkle with remaining nuts and 1/2 cup of the baking chips.
• Bake 25 to 30 minutes or until top is golden brown and center is set. Cool about 30 minutes.
• Melt remaining 1/4 cup baking chips and the shortening in 1-quart saucepan over low heat, stirring constantly. Pour into small resealable plastic food-storage bag; seal bag. Cut small opening in a corner of the bag. Squeeze bag to drizzle melted chips over bars. Cool until set. For 48 bars, cut into 8 rows by 6 rows.

WHITE CHOCOLATE-MACADAMIA-CARAMEL BARS

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.

DARK & WHITE CHOCOLATE MACADAMIA BARS

Steps:

• Preheat oven to 325°. Grease a 9-inch square baking pan.
• Line bottom of pan with parchment paper; set aside.
• Chop 1/2 the white chocolate into very small pieces.
• Chop remaining white chocolate and bittersweet chocolate into large chunks; set aside.
• Sift flour, baking powder and salt.
• Melt butter in a small saucepan--don't allow to bubble or color. Remove from heat and add finely chopped white chocolate. DON'T STIR, just set aside.
• With mixer, beat sugar, eggs and vanilla until thick and lemon colored, about 5 minutes.
• Lower speed and add the butter mixture; mix just to blend.
• Add flour mixture and mix just until combined. Use rubber spatula to fold in chocolates and nuts.
• Scrape the batter into the prepared pan.
• Bake brownies until set, approx 30 minutes, until a toothpick in center clings moist crumbs. Just don't over bake.
• Let cool about a 1 hour, then cut into squares.