Best 3 White Chocolate Macadamia Bars Recipes
Indulge in a delightful culinary journey with our comprehensive guide to baking tantalizing white chocolate macadamia bars. These heavenly treats combine the creamy richness of white chocolate with the nutty crunch of macadamia nuts, resulting in a symphony of flavors and textures that will tantalize your taste buds. Whether you're a seasoned baker or a novice in the kitchen, our meticulously curated collection of recipes offers something for everyone.
Check out the recipes below so you can choose the best recipe for yourself!
WHITE CHOCOLATE-MACADAMIA BARS
A chewy bar crammed with chunks of white chocolate and macadamia nuts. This recipe works best if you use a high quality white chocolate.
Provided by Veronica Hamm
Categories Desserts Cookies Nut Cookie Recipes Macadamia Nut
Yield 15
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Put nuts on a cookie sheet and bake for about 7 minutes, or until toasted. Grease an 8-inch square baking pan.
- In a large mixing bowl, beat the egg and brown sugar until light and fluffy, about 3 minutes with an electric mixer on medium speed. Melt the butter over low heat and add to egg mixture along with vanilla. Mix well. Sift the flour, baking soda and salt onto a piece of wax paper, and add to egg mixture beating slowly. Mix until just blended. Coarsely chop the white chocolate and fold into mixture. Stir in macadamia nuts.
- Pour batter into baking pan. Bake for 28 to 30 minutes, or until toothpick inserted in center comes out clean. Place on wire rack and let cool.
Nutrition Facts : Calories 255 calories, Carbohydrate 26 g, Cholesterol 35.7 mg, Fat 16.3 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 7.7 g, Sodium 60.3 mg, Sugar 18.9 g
WHITE CHOCOLATE-MACADAMIA NUT BARS
White chocolate and macadamia nuts--two of the richest flavors imaginable--come together in these remarkable cookie bars.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Number Of Ingredients 9
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.
BLACK AND WHITE CHOCOLATE MACADAMIA BARS
Looking for a delicious chocolate dessert using Betty Crocker® sugar cookie mix? Then check out these layered fudge bars.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 32
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
- In large bowl, mix cookie mix, flour, butter and egg until well mixed. Press dough into bottom of prepared pan. Bake 16 to 18 minutes or until light golden brown. Cool 10 minutes.
- Meanwhile, in small saucepan melt 1 cup of the chocolate chips and half of the sweetened condensed milk over medium-low heat, stirring frequently; remove from heat. Stir in remaining condensed milk, egg and vanilla. Spread over crust. Sprinkle with remaining 1 cup chocolate chips and nuts.
- Bake 22 to 25 minutes or until set. Cool completely, about 30 minutes.
- For white chocolate drizzle, place baking chips and oil in small resealable freezer plastic bag. Microwave on medium (50%) for 1 minute to 1 minute 15 seconds, turning bag over after 25 seconds. Squeeze bag until chips are melted and smooth. Cut small tip off one corner of bag, and drizzle over bars. Let stand until set, about 10 minutes. For bars, cut into 8 rows by 4 rows.
Nutrition Facts : Calories 220, Carbohydrate 27 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 85 mg, Sugar 20 g, TransFat 1/2 g
Tips:
- To ensure even baking, make sure your oven is preheated to the correct temperature before placing the baking pan inside.
- Use a light-colored baking pan to prevent the bars from browning too quickly.
- If you don't have a food processor, you can chop the macadamia nuts by hand. Just be sure to chop them finely so that they distribute evenly throughout the bars.
- For a richer flavor, use dark chocolate chips instead of semisweet chocolate chips.
- If you want a chewier bar, reduce the amount of flour in the recipe by 1/4 cup.
- The bars can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Conclusion:
These white chocolate macadamia bars are a delicious and easy-to-make treat that are perfect for any occasion. They're also a great way to use up any leftover white chocolate chips you may have. With their chewy texture, sweet and nutty flavor, and gooey white chocolate chips, these bars are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these white chocolate macadamia bars a try. You won't be disappointed!
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