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Macadamia Fudge Squares




Source of Recipe


Macklinda


List of Ingredients




Macadamia Fudge Squares

Cookie Dough:
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup (2 sticks) unsalted butter
4 bars (1.5 ounces each) Godiva® Dark Chocolate, coarsely chopped
1 cup packed dark brown sugar
1 cup granulated sugar
4 eggs, well beaten
1 teaspoon vanilla extract
1 1/2 cups coarsely chopped macadamia nuts

Chocolate Glaze:
2 bars (1.5 ounces each) Godiva® Dark Chocolate, coarsely chopped
2 teaspoons unsalted butter
2/3 cup sifted confectioners’ sugar
2 tablespoons boiling water
2 teaspoons light corn syrup
1/2 teaspoon vanilla extract
2 teaspoons dark rum (optional)



Recipe



Make Cookies:
1. Position rack in center of oven. Preheat oven to 375ºF. Butter and flour a 15 1/2-by 10 1/2-inch jellyroll pan. Tap pan firmly over sink to remove excess flour. Set pan aside.
2. Sift together flour, salt and cinnamon onto a piece of wax paper. Set aside.
3. Melt butter and chocolate in a large saucepan over low heat, stirring occasionally. Remove from heat. Whisk in brown sugar until dissolved. Gradually whisk in granulated sugar. Stir in eggs and vanilla. Add dry ingredients, stirring just until combined. Do not overmix.
4. Spread batter evenly into prepared pan, smoothing it with back of spoon. Sprinkle with nuts, pressing them gently into batter. Bake for 14 minutes or until top is set and mixture begins to pull away from sides of pan, and a toothpick inserted into center comes out with a slight amount of batter still clinging to it. Do not overbake. Place pan on wire rack and let stand until pan is just slightly warm.

Make Glaze:
1. Melt chocolate and butter in a medium saucepan over low heat, stirring occasionally Remove from heat. Stir in sugar and water alternately, beating well. Stir in corn syrup, then vanilla. Stir in rum. (Glaze should be glossy and pourable; if too thick, stir in a few drop of hot water to thin.)
2. Spoon glaze into a plastic squeeze bottle or a pastry bag fitted with a small, round decorating tip, (such as #4). Starting at one corner of pan, squeeze out glaze to make fine diagonal lines, moving back and forth to opposite sides until surface is covered, then reverse the diagonal, starting from an opposite side of pan. Let stand until glaze is set.

Store cookies in an airtight container layered between pieces of wax paper, for up to 5 days. These cookies may be frozen.

Yield: 5 Dozen (1 1/2" squares)

Source: Godiva