Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

White Chip Macadamia Bars




Source of Recipe


Ghirardelli


Recipe Introduction


Yield: 3 Dozen Bars


List of Ingredients




1 cup butter (2 sticks), at room temperature
1½ cups brown sugar, packed
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
2½ cups all purpose flour
1½ teaspoons baking powder
1 teaspoon salt
2 cups Ghirardelli Classic White Chips
½ to 1 cup macadamia pieces, coarsely chopped


Recipe



Preheat oven to 350°F. In medium size bowl, beat butter with brown sugar at medium speed until creamy and lightened in color, about 4 minutes. Add eggs, one at a time, beating at low speed until combined. Add vanilla. Add flour, baking powder and salt to creamed mixture and fold until combined. Fold in chips and macadamia pieces. Spread batter in a 13" x 9" pan in an even layer. Bake at 350°F for 27 to 30 minutes. Let cool at least 40 minutes before cutting into squares. Store in airtight container at room temperature.

Optional: Espresso White Chip Macadamia Bars: Add ¼ cup brewed espresso or 1 teaspoon instant espresso powder to the batter after combining eggs. Or substitute ¼ cup water and 4 teaspoons instant coffee, if espresso is not available. Bake as directed above.