White Chocolate Macadamia Nut Bark Recipes

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.

CRANBERRY MACADAMIA NUT BARK

Steps:

• Line one 10x15 inch cookie sheet with aluminum foil.
• Place white confectioners' coating (almond bark) in a microwave safe bowl, and microwave on medium heat until melted. Stir in cranberries and nuts.
• Spread mixture out on foil, cool, and break into 1 1/ 2 inch pieces. Store in air tight container.

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 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.

CHOCOLATE, CHERRY, AND MACADAMIA BARK

Steps:

• Butter a baking sheet and line with waxed paper. Combine the chocolates in the top pan of a double boiler or in a heatproof bowl. Place over (not touching) barely simmering water and heat, stirring occasionally, until melted and smooth. Stir 1/2 cup (2 1/2 oz/75 g) of the macadamias and 1/2 cup (2 1/2 oz/75 g) of the cherries into the melted chocolate, then pour onto the prepared baking sheet, tilting to spread slightly. Sprinkle with the remaining 1/4 cup (1 1/2 oz/45 g) each of the nuts and cherries. Refrigerate the candy, uncovered, until firm, about 1 hour.
• Gently peel the candy from the waxed paper. Then, holding the candy with the waxed paper (to prevent fingerprints), break the chocolate into large, irregular pieces. Store in an airtight container in the refrigerator for up to 2 weeks.
• About macadamias
• These rich nuts originated in Australia, but are now widely grown in Hawaii. Smooth, off-white, and round, macadamia nuts resemble large chickpeas (garbanzo beans). Oil rich, they add crunch and buttery flavor to candies and baked goods.

WHITE CHOCOLATE COCONUT BARK

Steps:

• Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt baking chips until 2/3 chips are melted. Remove from heat; stir until smooth. Stir in 1/4 cup each nuts, coconut and ginger. Spread into prepared pan; top with remaining ingredients (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.

LIME AND MACADAMIA NUT BARK

Steps:

• Coat a 9-by-12 1/2-inch rimmed baking sheet or 6 small loaf pans (2 1/2-by-5-inches) with cooking spray, and line with parchment, leaving an overhang on long sides. Pour melted chocolate into baking sheet or divide among pans (3 tablespoons each), and spread in an even layer. Sprinkle toppings over chocolate. Refrigerate until firm, at least 1 hour. Peel off parchment, and break bark into pieces.

CRANBERRY MACADAMIA BARK

Steps:

• Line a baking sheet with parchment or waxed paper. In a microwave, melt candy coating; stir until smooth. Stir in macadamia nuts and cranberries., Spread onto prepared pan. Refrigerate until firm. Break into pieces.

WHITE CHOCOLATE MACADAMIA BROWNIES

Steps:

• heat oven to 325.
• line a 13x9" pan with tin foil.
• combine butter and chocolate and microwave on hi 2 minutes, stir until melted in a large bowl beat eggs and salt until light.
• add sugar and vanilla, beat until creamy.
• beat in chocolate and flour until well mixed.
• stir in macadamia nuts.
• spread evenly in pan.
• bake 35-45 minutes until center is set.
• cool on wire rack.