White Chocolate Macadamia Bars Recipes

White Chocolate Macadamia Nut Cookie Bars image

Provided by Ashley Manila

Categories Dessert

Time 40m

Number Of Ingredients 9

2 stick butter (8 ounces), melted
1 and 1/2 cups light brown sugar, packed
1/2 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 and 1/4 cups all-purpose flour (be sure not to pack your flour)
1 teaspoon baking powder
1 cup macadamia nuts, roughly chopped
1 and 1/2 cups white chocolate chips

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.

White Chocolate-Macadamia Nut Bars image

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h10m

Number Of Ingredients 9

3/4 cup butter or margarine
1 1/2 cups packed brown sugar
1 tablespoon vanilla
2 eggs
2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking powder
1 cup coarsely chopped macadamia nuts or slivered almonds
1 cup white baking chips
1 teaspoon shortening

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.