White Chocolate Macadamia Bars

(from Lucianolinda’s recipe box)

An easy way to even out the dough for the crust; Cover surface with a large sheet of parchment and press dough down with another 13 × 9 inch baking pan.

Source: Good Housekeeping magazine

Serves 8 people

Categories: Cookie Bars

Ingredients

  • CRUST
  • 2 1/4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 3/4 cup (1 1/2 sticks) cold butter, cut into
  • 1/2 inch cubes
  • FILLING
  • 1 1/2 cups packed dark brown sugar
  • 4 Tbsp. butter (no subs.)
  • 3 tbsp. light corn syrup
  • 2 Tbsp. water
  • 1/4 tsp. salt
  • 1 can (14 oz.) sweetened condensed milk
  • 2 tsp. vanilla extract
  • 1 1/2 cups salted macadamia nuts, chopped
  • 1 cup white chocolate chunks

Directions

  1. Prepare crust: Preheat oven to 350 degrees. Line 13 × 9 inch baking pan with foil.

  2. Spray foil with nonstick baking spray.

  3. In food processor with knife blade attached, pulse flour and sugar until blended. Add butter and pulse until dough begins to form ball. Press dough into bottom of prepared pan in even layer. Freeze 10 minutes.

  4. Bake crust 20 to 25 minutes or until golden brown with darker brown edges. Cool in pan on wire rack.

  5. Prepare Filling: In 3 qt. saucepan, combine brown sugar, butter, corn syrup, water and salt. heat to boiling on medium-high, stirring occasionally with heat-proof rubber spatula. Stir in condensed milk; return to boiling. Reduce heat to med-low to maintain simmer. Simmer 10 minutes or until caramel mixer thickens slightly, stirring frequently( especially around edges of saucepan) to prevent scorching. Remove from heat; stir in vanilla. Pour caramel over cooled crust, spreading evenly.

  6. While caramel is hot, sprinkle with nuts and chocolate. With spatula, gently push nuts into caramel. Cool completely on wire rack. Refrigerate 30 minutes, before cutting. Remove from pan using foil. Cut lengthwise into 5 strips., then crosswise into 8 pieces. Store bars, tightly wrapped in plastic, in refrigerator up to 1 week or in freezer up to 1 month.

  7. Variation: Orange Ginger Bars

  8. oceed with recipe as directed in steps 1 thorough 4.

  9. Substitute 1/2 cup candies orange peel, chopped and 1/2 cup crystallized ginger, chopped, for macadamia nuts. Substitute 1 cup semisweet chocolate chunks for white chocolate chunks.

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