White Chocolate Macadamia Bars Recipes

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.

WHITE CHOCOLATE-MACADAMIA NUT BARS

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.

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 MACADAMIA COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in nuts and baking chips., Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 1 minute. Remove to wire racks to cool completely. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving or, if desired, reheat on a baking sheet in a preheated 350° oven 3-4 minutes.

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.

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!

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.

LOW-CARB CHOCOLATE CHIP CHEESECAKE BARS

Steps:

• Preheat oven to 325°. In a small bowl, whisk flour and sugar substitute. In another bowl, whisk eggs, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Pour into a greased 11x7-in. baking dish., For cheesecake layer, in a large bowl, beat cream cheese and sugar substitute until smooth. Beat in sour cream and vanilla. Add egg; beat on low speed just until blended. Pour over crust. Sprinkle with white and chocolate baking chips. For crumble layer, mix almond flour and sugar substitute. Cut in butter until mixture resembles coarse crumbs. Sprinkle over chips., Bake until center is just set and edges are golden brown, 40-45 minutes. Cool completely on a wire rack. Refrigerate, covered, at least 4 hours or overnight before serving. Refrigerate leftovers.

WHITE CHOCOLATE MACADAMIA NUT BARK

Steps:

• Line cookie sheet with waxed paper, letting paper hang over the sides. Melt semisweet chocolate morsels **RESERVING 1/4 cup chocolate morsels for topping ** in microwave for 2 minutes, stirring every 30 seconds, or until smooth.
• Pour chocolate onto prepared cookie sheet, spreading to cover entire surface, forming 1 even layer.
• Melt white morsels **RESERVING 1/4 cup white morsels for topping** in microwave for 2 minutes, stirring every 30 seconds, or until smooth.
• Drizzle melted white chocolate over semisweet chocolate layer. Using a toothpick, swirl the melted chocolates together, making a marbled effect.
• Sprinkle nuts and remaining semisweet and white morsels over chocolate. Gently press into melted chocolates.
• Refrigerate for at least 30 minutes, so chocolate is firm. Remove waxed paper from chocolate. Then cut or break chocolate into bite-size pieces.