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 COOKIES
Provided by Ree Drummond : Food Network
Time 45m
Yield 12 cookies
Number Of Ingredients 13
Steps:
- For the cookies: Melt 1 1/2 sticks (12 tablespoons) of the butter in a small skillet over medium heat. Cook, swirling the skillet, until the butter is golden brown. Set aside to cool.
- Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
- In the bowl of an electric mixer, cream together the brown sugar, granulated sugar and remaining 1/2 stick (4 tablespoons) butter. Drizzle in the cooled brown butter. Mix in the eggs one at a time. Add the vanilla extract.
- In a separate small bowl, stir together the flour, baking soda and salt. Add half of the flour mixture to the butter and sugar mixture and mix until incorporated. Add the remaining flour mixture and mix well. Add the nuts and white chocolate and mix until incorporated. Drop large scoops of dough onto the prepared baking sheets using a 2 1/4-inch ice cream scoop.
- For the topping: Top the cookies with a few chocolate chunks and chopped nuts. Bake until the edges start to brown, about 14 minutes. Sprinkle the tops with a small amount of sea salt. Let cool on the baking sheets.
MACADAMIA CHOCOLATE BROWNIES WITH WHITE CHOCOLATE
This is a really scrumptious brownie with a gooey middle and a slightly crusty top. If you don't care about calories and want a real treat serve them with a some ice cream and hot chocolate sauce!
Provided by -Sylvie-
Categories Bar Cookie
Time 50m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Prehaet oven to 325°F/170°c/Gas 3 and fully foil line and grease a 9inch baking tin.
- In a saucepan melt the butter over very gentle heat and set aside to cool.
- In a bowl beat the eggs with the sugar until smoth and creamy.
- Stir the mixture into the cooled butter.
- In a large bowl combine sifted flour and cocoa.
- Slowly stir in the egg mix until smooth.
- Add the nuts and chocolate pieces and fold into the dough.
- Pour the dough into your prepared tin and bake for 30 to 35 minutes.
- Allow to cool for about 5 minutes and lift the the cake out of its tin using the foil to help.
- Allow to fully cool before removing the foil and cutting it into 16 pieces.
Nutrition Facts : Calories 302.9, Fat 15.7, SaturatedFat 6.9, Cholesterol 72.6, Sodium 24.6, Carbohydrate 37.7, Fiber 1.8, Sugar 26, Protein 4.6
WHITE CHOCOLATE MACADAMIA BROWNIES
Make and share this white chocolate macadamia brownies recipe from Food.com.
Provided by chia2160
Categories Bar Cookie
Time 55m
Yield 20 brownies
Number Of Ingredients 8
Steps:
- heat oven to 325.
- line a 13x9" pan with tin foil.
- combine butter and chocolate and microwave on hi 2 minutes, stir until melted in a large bowl beat eggs and salt until light.
- add sugar and vanilla, beat until creamy.
- beat in chocolate and flour until well mixed.
- stir in macadamia nuts.
- spread evenly in pan.
- bake 35-45 minutes until center is set.
- cool on wire rack.
WHITE CHOCOLATE MACADAMIA BROWNIES
Categories Mixer Chocolate Nut Dessert Bake Picnic Macadamia Nut Potluck Double Boiler Gourmet
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
- In a double boiler or metal bowl set over a saucepan of barely simmering water melt white chocolate and butter, stirring, until smooth and remove top of double boiler or bowl from heat. Cool chocolate mixture to room temperature.
- In a large bowl with an electric mixer beat eggs, sugar, and vanilla until thickened and pale and beat in white chocolate mixture. Into a bowl sift together flour, baking powder, and salt and beat into chocolate mixture just until batter is combined well. Stir in nuts and chocolate chips and spread batter evenly in pan.
- Bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out clean. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.
WHITE CHOCOLATE AND MACADAMIA NUT BROWNIES WITH HOT FUDGE SAUCE
From Bon Appetit Restaurant Recipes - Goodfellow's - Minneapolis, MN. Chef Stephan Pyles at Goodfellow's says that this brownie "is the brownie of my childhood, only made with white chocolate instead of dark. It's as decadently chocolate as you can possibly get - hot fudge, pieces of white chocolate in the brownie, the butteriness of the macadamias. It's about as rich a dessert as I would dare do."
Provided by Juenessa
Categories Bar Cookie
Time 55m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Brownie:.
- Preheat oven to 350 degrees F.
- Butter and flour a 9x13-inch baking pan.
- Sift flour with salt into bowl.
- Using electric mixer beat eggs in large bowl.
- until frothy.
- Add sugar 1 tablespoon at a time and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Gently fold in melted chocolate (mixture may lose volume).
- Add melted butter and vanilla and stir well (mixture may look curdled).
- Fold in flour.
- Fold in nuts and chopped chocolate.
- Pour batter into prepared pan.
- Bake until toothpick inserted in center comes out not quite clean, about 25 minutes. Do not overbake.
- Cool in pan on rack. (Can be prepared 1 day ahead. Store at room temperature.)
- Cut brownies into squares.
- Transfer to plates.
- Pour Hot Fudge Sauce over and serve.
- Hot Fudge Sauce:.
- Cook cream and sugar in small heavy saucepan over low heat, stirring until sugar dissolves.
- Add chocolate and stir until chocolate is melted and smooth.
- Add butter and corn syrup and stir until butter melts. (Can be prepared 1 day ahead. Cover and let stand at room temperature.) Before serving, stir fudge sauce over low heat until it is heated through.
- Makes about 1 1/2 cups sauce.
Nutrition Facts : Calories 239.5, Fat 16.8, SaturatedFat 8.3, Cholesterol 42.5, Sodium 47.8, Carbohydrate 21, Fiber 0.6, Sugar 15.4, Protein 2.5
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.
CHOCOLATE MACADAMIA NUT BROWNIES
Macadamia Nuts were well-known to the indigenous inhabitants of Australia, and were first discovered by early white settlers in 1828. This now immensely popular Bush Nut is found in many Australian recipes. These Chocolate Macadamia Nut Brownies can be eaten straight away or made up to a week before required. Keep covered in the refrigerator or perhaps, if you want them to still be where you've put them in a week's time, hidden. Adapted from a recipe on the "Australian Women's Weekly" website.
Provided by bluemoon downunder
Categories Dessert
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to moderate.
- Grease a deep 19cm-square cake pan, and cover the base with baking paper.
- Combine the butter and chocolate in a pan and stir over a low heat until both have melted.
- Remove the pan from the heat.
- Add the sugar and honey.
- Stir in the lightly beaten eggs.
- Sift the flour.
- Add the sifted flour and the nuts and gently fold into the mixture until all the ingredients are well combined.
- Pour the mixture into the prepared pan.
- Bake in a moderate oven for about 30 minutes - or until the brownies are firm.
- Cool the brownies in the pan, and cut into squares when cold.
WHITE CHOCOLATE MACADAMIA BROWNIES
It's important to use good quality white chocolate for these (not brown) brownies. They are very rich so you can cut them into fairly small pieces - or not! They are best made a day before serving. From Gourmet 1996
Provided by cookiedog
Categories Dessert
Time 1h5m
Yield 16 Bars
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F and butter and flour a 9-inch square baking pan, knocking out excess flour.
- In a double boiler or metal bowl set over a saucepan of barely simmering water melt white chocolate and butter, stirring, until smooth and remove top of double boiler or bowl from heat. Cool chocolate mixture to room temperature.
- In a large bowl with an electric mixer beat eggs, sugar, and vanilla until thickened and pale and beat in white chocolate mixture. Into a bowl sift together flour, baking powder, and salt and beat into chocolate mixture just until batter is combined well. Stir in nuts and chocolate chips and spread batter evenly in pan.
- Bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out clean. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.
Nutrition Facts : Calories 174.6, Fat 9.1, SaturatedFat 4, Cholesterol 36, Sodium 57.9, Carbohydrate 22.6, Fiber 0.9, Sugar 15.7, Protein 2.2
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