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.
WHITE CHOCOLATE-MACADAMIA NUT BARS
White chocolate and macadamia nuts--two of the richest flavors imaginable--come together in these remarkable cookie bars.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Number Of Ingredients 9
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 COOKIES
White baking chips and macadamia nuts are a fantastic duo in these buttery cookies. They are a nice change from the classic chocolate chip ones. -Cathy Lennon, Newport, Tennessee
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4-1/2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in nuts and baking chips., Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 1 minute. Remove to wire racks to cool completely. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving or, if desired, reheat on a baking sheet in a preheated 350° oven 3-4 minutes.
Nutrition Facts : Calories 70 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 38mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
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
DARK & WHITE CHOCOLATE MACADAMIA BARS
Make and share this Dark & White Chocolate Macadamia Bars recipe from Food.com.
Provided by OceanIvy
Categories Bar Cookie
Time 45m
Yield 15-24 squares
Number Of Ingredients 10
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.
Nutrition Facts : Calories 339.6, Fat 21.1, SaturatedFat 10.4, Cholesterol 65.8, Sodium 67.6, Carbohydrate 34.1, Fiber 0.9, Sugar 23.9, Protein 4.5
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