Macadamia Nut Bars Food

MACADAMIA SUNSHINE BARS

Steps:

• In large bowl, combine the cake mix, brown sugar and spice powder. Add the butter, eggs, juice concentrate, orange and lemon zests and vanilla; beat on medium speed for 2 minutes. Stir in the nuts, dried fruits and coconut., Spread into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool completely on a wire rack., Combine the confectioners' sugar, juice concentrate and enough water to reach desired consistency; drizzle over top. Cut into bars.

MACADAMIA COCONUT COOKIE BARS

Steps:

• Preheat oven to 375 degrees F.
• To cookie mix prepared to package directions, add nuts, coconut and white chocolate chips. Butter the baking dish and spread cookie dough evenly into a thin layer across the baking dish. Bake bars for about 15 minutes, or until lightly golden brown. Remove from oven, and cool slightly. Then cut into squares, remove with offset spatula and serve.

WHITE CHOCOLATE MACADAMIA NUT BARK

Steps:

• Line a 13 by 9-inch cookie sheet with waxed paper, allowing 2 inches of paper to hang over sides. Melt all but 1/4 cup of semisweet chocolate morsels in microwave on medium power for 2 minutes, stirring every 30 seconds, or until smooth. Pour chocolate onto prepared sheet and spread to cover entire surface and form 1 even layer. Melt all but 1/4 cup of white chips in microwave on medium power for 2 minutes, stirring every 30 seconds, or until smooth. Drizzle melted white chocolate over semisweet chocolate layer. Using a toothpick or skewer, swirl the melted chocolates together, creating a marbled effect.
• Place nuts in a plastic bag and crush, using a rolling pin. Sprinkle chocolate with nuts and remaining semisweet and white morsels. Gently press toppings into melted chocolates. Refrigerate for 30 minutes, or until chocolate is firm. Remove waxed paper from chocolate. Cut or break chocolate into bite-size pieces.

COCONUT MACADAMIA BARS

Steps:

• Place the butter in an 8-in. square microwave-safe dish. Cover and microwave on high until melted, about 30 seconds. Stir in cracker crumbs and sugar; press firmly onto the bottom of the dish. Microwave, uncovered, on high for 1 minute. Cool for 5 minutes., In a small bowl, combine 1 cup coconut, milk and nuts; spoon over the crust. Microwave, uncovered, on high for 1-1/2 minutes or until heated through., In a microwave, melt chips and shortening; stir until smooth. Quickly pour over coconut mixture; spread evenly. , Toast remaining coconut if desired; sprinkle over the top. Cool on a wire rack; cut into bars.

MACADAMIA LEMON BARS

Steps:

• Preheat oven to 350°. In a large bowl, mix flour, confectioners' sugar and melted butter until crumbly; stir in nuts. Press onto bottom and 1/2 in. up sides of a greased 8-in. square baking dish. Bake 15-20 minutes or until light brown., Meanwhile, in a small bowl, whisk sugar, flour, baking powder and salt. Beat in eggs, lemon juice and zest until blended., Pour over hot crust. Sprinkle with nuts. Bake 10-15 minutes or until lightly browned. Cool completely on a wire rack. Cut into bars. Sprinkle with confectioners' sugar. Refrigerate leftovers.

MACADAMIA NUT BARS

Steps:

• Pre-heat oven to 350 degrees F (175 degrees C). Lightly grease one 9 x 13 inch baking pan.
• To make the crust, start by combining the flour and brown sugar in a large bowl. Then cut in vegetable shortening until mixture looks like coarse crumbs. Press evenly into the baking pan.
• For the filling, beat the egg until thick and light colored. Next, beat in the baking soda. Lastly, stir in the sour cream. Mix until well blended
• Pour the filling over the crust, and distribute chopped macadamia nuts evenly over the top.
• Bake for 45 to 50 minutes, or until firm. Place the pan on a wire rack to cool. When cool, cut into bars.

MACADAMIA NUT BARS

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.

MACADAMIA NUT PINA COLADA BARS

Steps:

• Heat oven to 350*. Grease bottom and sides of 8x8 or 9x9 inch square pan with shortening.
• Drain pineapple well, reserving 3 teaspoons juice for Pineapple Glaze.
• Mix 1 cup flour, the butter and powdered sugar with spoon until flour is moistened. Press in pan. Bake 10 minutes.
• Beat eggs in medium bowl with wire whisk until blended. Stir in pineapple and remaining ingredients except Pineapple Glaze. Spread over partially baked crust.
• Bake 25 to 30 minutes or until golden brown. Cool completely, about 1 hour.
• Make Pineapple Glaze by mixing the powdered sugar and reserved pineapple juice until smooth and thin enough to drizzle. Drizzle glaze over bars.

MACADAMIA NUT CARAMEL SQUARES

Steps:

• Preheat oven to 180C/350F/Gas Mark 4.
• Coarsely chop the macadamia nuts. To make the base, beat together the flour, sugar, and butter until the mixture resembles fine breadcrumbs. Press the mixture into the bottom of a 30x20 cm/12x8" rectangular baking tin. Sprinkle the macadamia nuts over top.
• To make the topping, put the butter and sugar in a saucepan, and stirring constantly, slowly bring to a boil. Boil for 1 minute, stirring constantly, then carefully pour the mixture over the macadamia nuts.
• Bake for about 20 minutes, until the caramel topping is bubbling. Remove from the oven and immediately sprinkle chocolate chips evenly over top. Leave for 2-3 minutes, until the chocolate begins to melt, then using a fork or knife, swirl the chocolate over the top. Leave to cool in the tin, then cut into squares.

CHEWY COCONUT MACADAMIA BARS

Steps:

• Preheat oven to 350° F. and butter a 13- by 9-inch baking pan.
• Make shortbread layer:
• In a food processor pulse shortbread ingredients until mixture just forms a dough. Pat dough evenly onto bottom of pan and bake 20 minutes, or until pale golden.
• Make topping while shortbread is baking:
• In a large saucepan melt butter over low heat and remove pan from heat. Whisk in brown sugar until dissolved and whisk in coconut cream, heavy cream, and lemon juice until combined well. Stir in flaked coconut and nuts.
• Pour topping over shortbread. Reduce temperature to 325° F. and bake confection until top is golden and center is bubbling, 45 to 50 minutes. Cool confection completely in pan on a rack and cut into bars. Bars may be made ahead and kept, wrapped well, chilled 4 days or frozen 3 weeks. Serve bars chilled or at room temperature.

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.

MACADAMIA-COCONUT LIME BARS

Steps:

• In a food processor, combine the flour, confectioners' sugar, nuts and lime zest; cover and process until nuts are finely chopped. Add the butter; pulse just until mixture is crumbly., Press into an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 20-22 minutes or until golden brown. , In a small bowl, whisk the egg, sugar, coconut, lime juice, flour, lime zest and baking powder until blended. Pour over hot crust. Bake 20-22 minutes longer or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

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.

CHOCOCHIP, COCONUT & MACADAMIA NUT COOKIE BARS

Steps:

• Preheat oven to 350°F In a small saucepan melt butter.
• Stir in your crumbs, and combine thoroughly.
• Press mixture into a 13x9 pan.
• Pour the condensed milk evenly over the crumbs, and then scatter the chocolate chips evenly.
• Next, sprinkle the coconut and nuts evenly.
• Now, press down firmly over the entire mixture.
• Put into your preheated oven and bake for approximately 25-30 minutes until light golden brown.
• Cool completely in pan on top of a wire rack.