Best White Chocolate Macadamia Nut Bars Recipes

WHITE CHOCOLATE-MACADAMIA NUT BARS

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.

LEMON, WHITE CHOCOLATE AND MACADAMIA NUT COOKIE BARS

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pans).
• In medium bowl, stir together cookie mix, butter and 1 of the eggs until soft dough forms. Add lemon bar crust from mix; stir to combine. Press dough in bottom of ungreased 13x9-inch (3-quart) glass baking dish.
• Bake 10 to 15 minutes or until light golden brown. Meanwhile, in small bowl, beat lemon filling from lemon bar mix and remaining 3 eggs with whisk until smooth.
• Pour lemon mixture over hot crust. Bake 25 to 30 minutes longer or until set. Cool completely, about 2 hours.
• Sprinkle powdered sugar over top. For bars, cut into 6 rows by 4 rows. Store in refrigerator.