Black And White Chocolate Macadamia Bars Recipes

WHITE CHOCOLATE MACADAMIA NUT COOKIES III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.
• Bake for 10 minutes in the preheated oven, or until golden brown.

WHITE CHOCOLATE MACADAMIA NUT COOKIE BARS

Steps:

• Preheat oven to 350 degrees (F). Line a 9x9 inch square baking pan with parchment paper and spray parchment lightly with non-stick spray, set aside.
• Melt butter in a medium-sized skillet over medium heat. Remove from heat and cool for a few minutes, then whisk in both sugars; beat until well combined. Add in the eggs and vanilla, beating until combined. Gently stir in the flour and baking powder, being sure not to over mix. Fold in the chopped macadamia nuts and white chocolate chips.
• Bake for 28 to 30 minutes, or until the edges are firm and golden and the center is just slightly wobbly. Cool in pan for at least 30 minutes before transferring uncut bars to a cooling rack to cool completely. Once bars are completely cool, slice into squares and serve.

BLACK AND WHITE CHOCOLATE MACADAMIA BARS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, mix cookie mix, flour, butter and egg until well mixed. Press dough into bottom of prepared pan. Bake 16 to 18 minutes or until light golden brown. Cool 10 minutes.
• Meanwhile, in small saucepan melt 1 cup of the chocolate chips and half of the sweetened condensed milk over medium-low heat, stirring frequently; remove from heat. Stir in remaining condensed milk, egg and vanilla. Spread over crust. Sprinkle with remaining 1 cup chocolate chips and nuts.
• Bake 22 to 25 minutes or until set. Cool completely, about 30 minutes.
• For white chocolate drizzle, place baking chips and oil in small resealable freezer plastic bag. Microwave on medium (50%) for 1 minute to 1 minute 15 seconds, turning bag over after 25 seconds. Squeeze bag until chips are melted and smooth. Cut small tip off one corner of bag, and drizzle over bars. Let stand until set, about 10 minutes. For bars, cut into 8 rows by 4 rows.

WHITE CHOCOLATE-MACADAMIA BARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Put nuts on a cookie sheet and bake for about 7 minutes, or until toasted. Grease an 8-inch square baking pan.
• In a large mixing bowl, beat the egg and brown sugar until light and fluffy, about 3 minutes with an electric mixer on medium speed. Melt the butter over low heat and add to egg mixture along with vanilla. Mix well. Sift the flour, baking soda and salt onto a piece of wax paper, and add to egg mixture beating slowly. Mix until just blended. Coarsely chop the white chocolate and fold into mixture. Stir in macadamia nuts.
• Pour batter into baking pan. Bake for 28 to 30 minutes, or until toothpick inserted in center comes out clean. Place on wire rack and let cool.

WHITE CHOCOLATE MACADAMIA BARS

Steps:

• 1. Crust: mix flour, powdered sugar, and butter with pastry blender until crumbly. Press firmly into a ungreased 13X9 pan and bake at 375° for 14 minutes or until golden. Remove from heat.
• 2. Topping: sprinkle morsels and 1 cup nuts over the hot crust.
• 3. Beat egg whites with mixer until frothy. Gradually add brown sugar. Beat until stiff peaks form. Spread meringue over morsels and nuts. Sprinkle with remaining nuts. Bake at 375° for 15 minutes or until golden brown. Serve warm or cool.

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.

HEALTHY NO BAKE WHITE CHOCOLATE MACADAMIA PROTEIN BARS

Steps:

• Line an 8 x 8 baking dish or loaf pan with baking paper and set aside. (Loaf pan will yield thicker bars).
• In a large mixing bowl, combine the flours, protein powder, granulated sweetener and mix well.
• In a microwave safe bowl or stovetop, combine the nut butter and liquid sweetener and heat until melted.
• Pour the wet mixture into the dry and mix well- Mixture should be crumbly. Add the chopped macadamia nuts and mix until fully incorporated. Using a tablespoon, add the milk of choice, until a thick firm batter is formed.
• Transfer to lined baking dish and press firmly. In a small bowl, mix your 'white chocolate' ingredients and drizzle lightly over the bars and refrigerate. Once firm, cut into bars and enjoy!