White Chocolate Macadamia Caramel Bars Food

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 CARAMEL BARS

Steps:

• Pre-heat the oven to 180 deg C {350 deg F} - line a 20 x 20cm {8 x 8 inch} baking dish with baking paper - leave an edge hanging over the sides.
• Combine the Oats, Flour, Cocoa Powder, Brown Sugar and Coconut in a medium mixing bowl - add the melted butter and mix - press onto the bottom of the prepared baking dish - bake 10 minutes.
• Place the Condensed Milk, Syrup and cubed Butter in a medium saucepan - heat over medium heat, stirring until the Butter has melted - simmer for 5 - 10 minutes until the mixture thickens and turns a light caramel color.
• Pour the caramel mixture over the baked crust - bake 10 minutes - remove from the oven and cool completely.
• Melt the White Chocolate {microwave or over boiling water} - add 2 teaspoons Oil - stir to combine - pour over the caramel - refrigerate 30 minutes or until set - cut into bars using a hot knife.

WHITE CHOCOLATE CHEESECAKE WITH MACADAMIA CARAMEL SAUCE

Steps:

• Preheat oven to 325ºF.
• Lightly butter 9-inch springform pan.
• Tightly wrap bottom of pan with heavy duty aluminum foil.
• Mix together graham cracker crumbs, sugar and melted butter in bowl.
• Press mixture in bottom of prepared pan.
• Refrigerate crust while preparing filling.
• MAKE THE FILLING:.
• Place solid ivory, butter and cream in small microwave-safe bowl.
• Microwave on medium(50% power) for 1 minutes.
• Stir.
• Microwave 30 seconds more or until chocolate is softened.
• Stir until smooth and let cool.
• Beat cream cheese in mixing bowl until smooth, using electric mixer at medium speed.
• Add sugar and beat until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Mix in vanilla and cooled solid ivory mixture, using low speed.
• Pour mixture over crust.
• Bake for 60-70 minutes or until top is slightly puffed and center is just firm.
• Turn off oven and leave cheesecake in oven for 1 hour more and prop open oven door.
• Cool in pan on wire rack.
• Cover with aluminum foil and refrigerate overnight.
• MAKE CARAMEL SAUCE:.
• To toast macadamia nuts, spread on baking sheet and bake at 350ºF for 8-10 minutes or until toasted.
• Combine sugar, water and lemon juice in saucepan.
• Cook over medium heat, stirring frequently, until mixture turns light golden brown.
• Remove from heat.
• Heat heavy cream in another saucepan until it comes to a gentle boil.
• Gradually add hot cream to sugar mixture, stirring until blended.
• Cool completely.
• ASSEMBLE THE DESSERTS:.
• Loosen edge of cheesecake with a knife.
• Remove sides of springform pan.
• Cut into wedges.
• Add macadamia nuts to caramel sauce.
• Heat sauce over low heat and stir until sauce thins.
• Spoon over cheesecake wedges and serve immediately.
• Enjoy, you've earned it!

CHOCOLATE GLAZED MACADAMIA CARAMEL SHORTBREAD BARS

Steps:

• Preheat oven to 325*.
• Lightly grease a 9x13" glass baking pan or coat with nonstick spray.
• Line the pan with aluminum foil, letting the foil overhang the two narrow ends by about 2".
• For the shortbread; In a large bowl, with electric mixer on low, then medium speed, beat together the butter, powdered sugar, salt and vanilla until light and very well blended, about 2 minutes.
• Beat or stir in the flour until evenly incorporated.
• Firmly press the dough into the baking dish.
• Lay a sheet of wax paper over the dough, then press it out to the edges and smooth on top.Peel off and discard the paper.
• Bake in the middle of the oven for 27- 32 minutes or until pale golden all over and slightly darker at the edges.
• Transfer the dish to wire rack and set
• aside.
• FOR THE CARAMEL. In a small, heavy saucepan, combine the cream, butter and salt. Bring just to a simmer over medium-high heat; immediately remove from the heat.
• In a medium, heavy saucepan, combine half of the sugar and the corn syrup over medium heat, stirring constantly.
• When the sugar is full incorporated and liquefies, stir in about half of the remaining sugar.
• When this sugar liquefies, stir in the remaining sugar,.
• Cook, stirring and scraping down the pan sides, for 5-7 minutes more, or until all the sugar liquefies,, bubbles and turns a medium tan color.
• Immediately remove from heat,.
• Working carefully to avoid splatters and steam, pour the hot cream mixture into the caramel, stirring and scraping the pan bottom and sides with a long handled wooden spon until the caramel completely dissolves.
• Rinse all the sugar crystals from the spoon.
• Return the caramel mixture to the burner over medium-high heat.
• Insert a candy thermometer into the mixture, being sure the tip doesn't touch the bottom of the pan. continue cooking, stirring gently until the thermometer reqisters 246*-2467*.
• Immediately remove the pan from the heat. Stir in vanilla.
• Being careful ot to scrape any caramel or sugar crystals from the pan sides, pour the caramel through a fine sieve over the shortbread.
• Tip the baking dish back and forth to distribute the caramel evenly.
• Sprinkle the macadamia nuts evenly over the caramel.
• Let stand until the caramel cools to warm Using the palm of your hand, press down on the nuts to embed them.
• For the glaze: in a small microwave safe bowl, microwave the cream and corn syrup on 100% power for 30 seconds, or until very hot but not boiling; set aside.
• In a small microwave safe bowl, microwave the chocolates and butter on 100% power for 1 minute. Stir well. Continue microwaving on 50% power, stirring at 30 second intervals.
• Stop microwaving before the chocolates completely melt and let the residual heat finish the job. Slowly add the cream mixture into the chocolate mixture until well blended and smooth. Stir in the vanilla. Spread the glaze evenly over the cooled caramel. Let stand until complete cooled.
• Refrigerate the shortbread until chilled. Using the overhanging foil as ahandles, transfer the shortbread to a cutting board. Carefully peel off and discard the foil.
• Using a large, sharp knife, cut the shortbread into 36 bars, wipe knife between cuts.
• Store in an airtight container in a cool place for up to 1 week,.

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.