Chunky Macadamia Bars

I bake with pecans more than any other nut. They are by far my favorite, but sometimes I get a craving for something else. That brings us to this recipe that I found in a clearance table cookbook called Hershey’s Chocolate for Every Season. A delicious combination of chocolate, vanilla, and macadamia nuts, these bars were a cinch to mix up.

First, beat 3/4 cup of softened butter, 1 cup of packed light brown sugar, and 1/2 cup of sugar until the mixture is fluffy. To this, add 1 egg and 1 teaspoon of vanilla. Next, add 2 & 1/4 cups of AP flour and 1 teaspoon of baking soda. After mixing, stir in 1 cup of semisweet chocolate chips and 3/4 cup of coarsely chopped macadamia nuts.

Press the dough into an ungreased 13″x9″x2″ baking pan. Sprinkle 3/4 cup of semisweet chocolate chips on top. Bake for 20 to 25 minutes or until browned.

While the bars are cooling, an easy vanilla glaze can be whipped up to top of these bars. In a small bowl, combine 1 cup of sifted powdered sugar, 1 tablespoon of milk, and 1/2 teaspoon of vanilla. The glaze will be a bit thick, but it should be smooth. Drizzle the glaze over the bars. After the glaze has set, cut into bars and enjoy.

The flavor of these bars is very subtle and light. The glaze really dresses them up, while adding extra vanilla flavor. These are great for when you need something quick to satisfy your sweet craving.

By the way, the recipe is also here on Hershey’s website.

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