Best 6 Black And White Chocolate Macadamia Bars Recipes
Indulge in a symphony of flavors with our exquisite Black and White Chocolate Macadamia Bars. These delectable treats are a harmonious blend of rich dark chocolate, creamy white chocolate, and crunchy macadamia nuts, resulting in a textural masterpiece. Each bite offers a delightful contrast between the velvety chocolate and the nutty crunch, leaving you craving more. Perfect for any occasion, these bars are not only visually stunning but also incredibly easy to make. With just a few simple ingredients and minimal effort, you can create a dessert that will impress your friends and family. So, prepare to embark on a culinary journey as we guide you through the irresistible recipes for our Black and White Chocolate Macadamia Bars.
Let's cook with our recipes!
WHITE CHOCOLATE MACADAMIA NUT COOKIE BARS
Chewy White Chocolate Macadamia Nut Cookie Bars!
Provided by Ashley Manila
Categories Dessert
Time 40m
Number Of Ingredients 9
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
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.
WHITE CHOCOLATE MACADAMIA BARS
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
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.
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
White baking chips and macadamia nuts are a fantastic duo in these buttery cookies. They are a nice change from the classic chocolate chip ones. -Cathy Lennon, Newport, Tennessee
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4-1/2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 70 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 38mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
WHITE CHOCOLATE MACADAMIA NUT COOKIES III
I was served this cookie at a restaurant in Springfield, MO during a business conference. Went home and made up this recipe which has been a hit at any church gathering when I take them...better than the one I had at the conference.
Provided by Levee
Categories Desserts Cookies Nut Cookie Recipes Macadamia Nut
Time 45m
Yield 48
Number Of Ingredients 11
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.
Nutrition Facts : Calories 121.7 calories, Carbohydrate 13 g, Cholesterol 18.7 mg, Fat 7.4 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 3.6 g, Sodium 85.1 mg, Sugar 7.7 g
Tips:
- Use high-quality chocolate for the best flavor. A good semisweet or bittersweet chocolate will work well.
- If you don't have macadamia nuts, you can substitute another type of nut, such as pecans or walnuts.
- Be careful not to overcook the bars, or they will become dry. Bake them just until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Let the bars cool completely before cutting them into pieces. This will help them to hold their shape.
- Store the bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 2 weeks.
Conclusion:
These black and 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 leftover chocolate. With their rich chocolate flavor, crunchy macadamia nuts, and chewy texture, these bars are sure to be a hit with everyone who tries them.
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