Dark White Chocolate Macadamia Bars Recipes

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.

DARK & WHITE CHOCOLATE MACADAMIA BARS

Steps:

• Preheat oven to 325°. Grease a 9-inch square baking pan.
• Line bottom of pan with parchment paper; set aside.
• Chop 1/2 the white chocolate into very small pieces.
• Chop remaining white chocolate and bittersweet chocolate into large chunks; set aside.
• Sift flour, baking powder and salt.
• Melt butter in a small saucepan--don't allow to bubble or color. Remove from heat and add finely chopped white chocolate. DON'T STIR, just set aside.
• With mixer, beat sugar, eggs and vanilla until thick and lemon colored, about 5 minutes.
• Lower speed and add the butter mixture; mix just to blend.
• Add flour mixture and mix just until combined. Use rubber spatula to fold in chocolates and nuts.
• Scrape the batter into the prepared pan.
• Bake brownies until set, approx 30 minutes, until a toothpick in center clings moist crumbs. Just don't over bake.
• Let cool about a 1 hour, then cut into squares.