Judys Macadamia Nut Bars Recipes
WHITE CHOCOLATE MACADAMIA BARS
Sweet, nutty and delicate, these yummy white chocolate bars are made even more special by the addition of brown sugar meringue... So good!
Provided by kelley raleigh
Categories Chocolate
Time 1h
Number Of Ingredients 7
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.
LEMON, WHITE CHOCOLATE AND MACADAMIA NUT COOKIE BARS
The tanginess of a lemon bar meets the rich goodness of a white chocolate macadamia cookie in these delicious cookie bars.
Provided by Inspired Taste
Categories Dessert
Time 3h
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pans).
- In medium bowl, stir together cookie mix, butter and 1 of the eggs until soft dough forms. Add lemon bar crust from mix; stir to combine. Press dough in bottom of ungreased 13x9-inch (3-quart) glass baking dish.
- Bake 10 to 15 minutes or until light golden brown. Meanwhile, in small bowl, beat lemon filling from lemon bar mix and remaining 3 eggs with whisk until smooth.
- Pour lemon mixture over hot crust. Bake 25 to 30 minutes longer or until set. Cool completely, about 2 hours.
- Sprinkle powdered sugar over top. For bars, cut into 6 rows by 4 rows. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
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- Adjust an oven rack to the center position and preheat the oven to 350 degrees. Grease a 13 x 9 baking pan. Put the macadamia nuts into a shallow baking dish and toast them in the oven, stirring once or twice, for 5 to 10 minutes or until they are an even, deep golden brown color. Watch them carefully so that they don’t burn. Set aside to cool.
- Put the flour and 1 cup brown sugar into the work bowl of a food processor fitted with the metal blade. Process about 10 seconds to combine them thoroughly. Add the butter pieces and process until the mixture is like very fine crumbs, about 30 seconds. Stop to scrape the work bowl as necessary.
- In a heavy medium saucepan melt the 1/2 cup butter over low heat. Add the 1/2 cup brown sugar and stir well with a wooden spoon until thoroughly combined and smooth. This may take 1 to 2 minutes. Increase the heat to medium high and cook, stirring constantly, until the entire surface of the caramel is bubbly. Cook and stir 30 seconds more. Immediately pour the hot caramel over the nuts and spread evenly with the back of a metal spoon.
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