Chocolate Chip Macadamia Nut Bars With Shortbread Crust Recipes

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MACADAMIA NUT CHOCOLATE CHIP COOKIES



Macadamia Nut Chocolate Chip Cookies image

Drop cookies with macadamia nuts and chocolate chips!

Provided by Bev

Categories     Desserts     Cookies     Nut Cookie Recipes     Macadamia Nut

Time 40m

Yield 36

Number Of Ingredients 10

½ cup butter, softened
⅓ cup packed dark brown sugar
⅓ cup white sugar
1 egg
1 teaspoon vanilla extract
1 ⅛ cups sifted all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup macadamia nuts, chopped
1 ¼ cups semisweet chocolate chips

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 large cookie sheets with vegetable shortening.
  • Cream the butter and sugars together in a large bowl. Beat in the egg and vanilla extract until well blended. Sift together the flour, baking soda, and salt; gradually blend into the batter. Stir in the chopped macadamia nuts and chocolate chips. Drop by rounded teaspoonfuls onto the cookie sheets, about 2 inches apart.
  • Bake in preheated oven for 10 to 12 minutes, or until the cookies are golden brown. Remove from the oven, and transfer the cookies to cooling racks.

Nutrition Facts : Calories 108.7 calories, Carbohydrate 11.1 g, Cholesterol 11.9 mg, Fat 7.3 g, Fiber 0.8 g, Protein 1.1 g, SaturatedFat 3.2 g, Sodium 71.4 mg, Sugar 7.2 g

CHOCOLATE CHIP-MACADAMIA NUT BARS WITH SHORTBREAD CRUST



Chocolate Chip-Macadamia Nut Bars with Shortbread Crust image

Categories     Chocolate     Dessert     Bake     Macadamia Nut     Bon Appétit

Yield Makes 16

Number Of Ingredients 12

For crust
1 cup all purpose flour
1/4 cup sugar
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
For filling
1 cup sugar
1/2 cup all purpose flour
2 large eggs
4 tablespoons (1/2 stick) unsalted butter, melted, cooled
1 teaspoon vanilla extract
1 cup miniature semisweet chocolate chips
1 cup coarsely chopped macadamia nuts (about 7 ounces)

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.

CHOCOLATE CHIP MACADAMIA NUT BARS WITH SHORTBREAD CRUST



Chocolate Chip Macadamia Nut Bars With Shortbread Crust image

Provided by Global Cookbook

Number Of Ingredients 10

1 c. all-purpose flour
1/4 c. sugar
1/2 c. unsalted butter - (1 stick) chilled, and cut into 1/2" pcs
1 c. sugar
1/2 c. all-purpose flour
2 lrg Large eggs
4 Tbsp. unsalted butter - (1/2 stick) melted, cooled
1 tsp vanilla extract
1 c. miniature semisweet chocolate chips
1 c. coarsely-minced macadamia nuts - (abt 7 ounce)

Steps:

  • Make Crust: Preheat oven to 350 degrees. Blend flour and sugar in processor. Add in butter; process using on/off turns till mix resembles coarse meal. Transfer mix to 8-inch square glass baking dish. Press mix onto bottom and 3/4 inch up sides of dish. Bake till crust is golden on edges, about 15 min. Meanwhile, prepare the Filling: Whisk sugar, flour, Large eggs, butter and vanilla extract to blend in large bowl. Stir in chocolate chips and nuts. Pour filling into hot crust, smoothing surface. Bake till filling is golden and tester inserted into center comes out with moist crumbs attached, about 50 min. Transfer dish to rack; cold completely. (Can be prepared 1 day ahead. Store in airtight container at room temperature.) Cut into 16 squares. This recipe yields 16 bars.

Nutrition Facts : ServingSize 73 g, Calories 327, Fat 16.63 g, TransFat 0.0 g, SaturatedFat 10.16 g, Cholesterol 68 g, Sodium 24 g, Carbohydrate 41.18 g, Fiber 0.9 g, Sugar 28.18 g, Protein 3.84 g

LEMON-MACADAMIA SHORTBREAD BARS



Lemon-Macadamia Shortbread Bars image

This updated lemon bar, with its zingy lemon filling, is a favorite. The shortbread base is enhanced with buttery macadamia nuts

Provided by Vseward Chef-V

Categories     Bar Cookie

Time 45m

Yield 36 bars, 36 serving(s)

Number Of Ingredients 11

1 cup roasted salted macadamia nut
3/4 cup sugar
2 cups all-purpose flour
1 cup unsalted butter, cut up, softened
1 tablespoon grated lemon peel
6 egg yolks
6 tablespoons sugar
6 tablespoons fresh lemon juice
1/4 cup unsalted butter, cut up, softened
1 teaspoon grated lemon peel
1/4 cup chopped macadamia nuts

Steps:

  • Heat oven to 350°F Line 13x9-inch pan with foil so that foil hangs over edges. Cut 13x9-inch piece of parchment paper; place over foil in bottom of pan.
  • Place 1 cup macadamia nuts and 3/4 cup sugar in food processor; pulse until nuts are finely ground. Add flour, butter and lemon peel; pulse until mixture is blended (dough will not form). Spread mixture in pan; press evenly to form crust. Prick dough all over with fork. Bake 20 to 25 minutes or until pale brown. Cool completely.
  • In heavy medium saucepan, whisk together egg yolks and 6 tablespoons sugar; whisk in lemon juice. Cook over medium heat 4 to 5 minutes or until thickened and temperature reaches 160°F Remove from heat; whisk in 1/4 cup butter and 1 teaspoon lemon peel. Place in small bowl; press plastic wrap directly on surface. Cool to room temperature; spread over crust. Sprinkle with 1/4 cup macadamia nuts. Refrigerate 1 hour or until firm.
  • Remove bars by lifting foil ends. Slide bars with parchment paper liner onto cutting board. Cut into 36 pieces. Store in refrigerator.

Nutrition Facts : Calories 148.3, Fat 10.7, SaturatedFat 4.9, Cholesterol 48.4, Sodium 12.2, Carbohydrate 12.5, Fiber 0.6, Sugar 6.6, Protein 1.6

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