Dark White Chocolate Macadamia Bars Recipes

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WHITE CHOCOLATE-MACADAMIA NUT BARS



White Chocolate-Macadamia Nut Bars image

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

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.

BLACK AND WHITE CHOCOLATE MACADAMIA BARS



Black and White Chocolate Macadamia Bars image

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

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
2 tablespoons Gold Medal™ all-purpose flour
1/3 cup butter or margarine, softened
1 egg
1 bag (12 oz) semisweet chocolate chips (2 cups)
1 can (14 oz) sweetened condensed milk (not evaporated)
1 egg
2 teaspoons vanilla
1 cup chopped macadamia nuts
1/4 cup white vanilla baking chips
1 teaspoon vegetable oil

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

WHITE CHOCOLATE MACADAMIA NUT BARK



White Chocolate Macadamia Nut Bark image

Provided by Sandra Lee

Categories     dessert

Time 49m

Yield 1 1/2 pounds

Number Of Ingredients 3

2 cups semisweet chocolate morsels
2 cups white morsels (recommended: Guittard Choc-Au-Lait)
2/3 cup toasted macadamia nuts or toasted almonds, coarsely chopped

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-CARAMEL BARS



White Chocolate-Macadamia-Caramel Bars image

Make and share this White Chocolate-Macadamia-Caramel Bars recipe from Food.com.

Provided by Chef PotPie

Categories     Bar Cookie

Time 55m

Yield 48 bars

Number Of Ingredients 6

1 (18 1/4 ounce) box yellow cake mix
1/2 cup vegetable oil
1/4 cup water
2 eggs
1/2 cup caramel ice cream topping
1 (18 ounce) package ready to bake big deluxe refrigerated white chocolate chip macadamia nut cookie dough

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.

Nutrition Facts : Calories 78.3, Fat 3.7, SaturatedFat 0.6, Cholesterol 8, Sodium 85.9, Carbohydrate 10.7, Fiber 0.1, Sugar 4.7, Protein 0.8

WHITE CHOCOLATE MACADAMIA BARS



White Chocolate Macadamia Bars image

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

2 c flour
1/2 c powdered sugar
1 c softened butter - not melted
2 c white chocolate chips
1 1/4 c chopped macadamia nuts
3 egg whites
1 c light brown sugar

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.

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