Food recipes
Chocolate Macadamia Nut Bars
Chocolate Macadamia Nut Bars Ingredients: wheat flour, white, all-purpose, unenriched sugars, brown butter, without salt nuts, macadamia nuts, raw butter, without salt sugars, brown candies, semisweet chocolate Direct...
Chocolate Macadamia Nut Bars
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt
nuts, macadamia nuts, raw
butter, without salt
sugars, brown
candies, semisweet chocolate
Directions:
Preheat oven to 350F Grease a 13-by-9-inch baking pan.
To prepare the crust, combine flour and sugar in the bowl of a food processor.
Process about 10 seconds to combine thoroughly.
Add butter and process until mixture is crumbly, about 30 seconds.
Transfer crumbs to prepared pan and press firmly to make a compact layer.
Scatter nuts evenly over crust and press them in firmly.
To prepare the caramel layer, melt butter in a heavy medium-size saucepan over low heat.
Add brown sugar and stir well until thoroughly combined and smooth.
Increase heat to medium-high and cook, stirring constantly, until entire surface of caramel is bubbly.
Immediately pour hot caramel over nuts and spread evenly with back of a metal spoon.
Bake 18 to 20 minutes or until caramel is bubbly.
Remove pan from oven.
Wait 1 minute; sprinkle chocolate morsels evenly over caramel.
Let stand 2 to 3 minutes for chocolate to melt.
Spread chocolate evenly with spatula or back of a metal spoon.
Cool completely, then refrigerate 30 minutes to set.
Cut into bars with a sharp knife.
Makes 36 bars.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt
nuts, macadamia nuts, raw
butter, without salt
sugars, brown
candies, semisweet chocolate
Directions:
Preheat oven to 350F Grease a 13-by-9-inch baking pan.
To prepare the crust, combine flour and sugar in the bowl of a food processor.
Process about 10 seconds to combine thoroughly.
Add butter and process until mixture is crumbly, about 30 seconds.
Transfer crumbs to prepared pan and press firmly to make a compact layer.
Scatter nuts evenly over crust and press them in firmly.
To prepare the caramel layer, melt butter in a heavy medium-size saucepan over low heat.
Add brown sugar and stir well until thoroughly combined and smooth.
Increase heat to medium-high and cook, stirring constantly, until entire surface of caramel is bubbly.
Immediately pour hot caramel over nuts and spread evenly with back of a metal spoon.
Bake 18 to 20 minutes or until caramel is bubbly.
Remove pan from oven.
Wait 1 minute; sprinkle chocolate morsels evenly over caramel.
Let stand 2 to 3 minutes for chocolate to melt.
Spread chocolate evenly with spatula or back of a metal spoon.
Cool completely, then refrigerate 30 minutes to set.
Cut into bars with a sharp knife.
Makes 36 bars.