Cocktail Recipes, Spirits, and Local Bars

White Chocolate-Cherry Macadamia Nut Squares

White Chocolate-Cherry Macadamia Nut Squares



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients

For the Brownie Brittle Crust

  • 8 Tablespoons (1 stick) salted butter, melted
  • 2 Cups Brownie Brittle or chocolate wafers crushed in a food processor

For the White Chocolate-Cherry Macadamia Filling

  • 1 Cup (6 ounces) white chocolate chips
  • 1 Cup (4 ounces) macadamia nuts, chopped
  • 1 Cup sweetened flaked coconut
  • 1/2 Cup maraschino cherries, drained and chopped
  • 1 (14-ounce) can sweetened condensed milk

For the White Chocolate Drizzle

  • 1/2 Cup (3 ounces) white chocolate chips
  • 1/4 Teaspoon vegetable shortening or coconut oil

Servings6

Calories Per Serving958

Folate equivalent (total)38µg10%

Riboflavin (B2)0.4mg24.3%


Recipe Summary

  • ¾ cup chopped macadamia nuts
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • 1 egg
  • 1 pinch salt
  • 1 cup packed brown sugar
  • 1 ½ teaspoons vanilla extract
  • ⅔ cup unsalted butter
  • 4 ounces white chocolate

Preheat oven to 325 degrees F (165 degrees C). Put nuts on a cookie sheet and bake for about 7 minutes, or until toasted. Grease an 8-inch square baking pan.

In a large mixing bowl, beat the egg and brown sugar until light and fluffy, about 3 minutes with an electric mixer on medium speed. Melt the butter over low heat and add to egg mixture along with vanilla. Mix well. Sift the flour, baking soda and salt onto a piece of wax paper, and add to egg mixture beating slowly. Mix until just blended. Coarsely chop the white chocolate and fold into mixture. Stir in macadamia nuts.

Pour batter into baking pan. Bake for 28 to 30 minutes, or until toothpick inserted in center comes out clean. Place on wire rack and let cool.


Recipe Summary

  • ¾ cup chopped macadamia nuts
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • 1 egg
  • 1 pinch salt
  • 1 cup packed brown sugar
  • 1 ½ teaspoons vanilla extract
  • ⅔ cup unsalted butter
  • 4 ounces white chocolate

Preheat oven to 325 degrees F (165 degrees C). Put nuts on a cookie sheet and bake for about 7 minutes, or until toasted. Grease an 8-inch square baking pan.

In a large mixing bowl, beat the egg and brown sugar until light and fluffy, about 3 minutes with an electric mixer on medium speed. Melt the butter over low heat and add to egg mixture along with vanilla. Mix well. Sift the flour, baking soda and salt onto a piece of wax paper, and add to egg mixture beating slowly. Mix until just blended. Coarsely chop the white chocolate and fold into mixture. Stir in macadamia nuts.

Pour batter into baking pan. Bake for 28 to 30 minutes, or until toothpick inserted in center comes out clean. Place on wire rack and let cool.


Recipe Summary

  • ¾ cup chopped macadamia nuts
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • 1 egg
  • 1 pinch salt
  • 1 cup packed brown sugar
  • 1 ½ teaspoons vanilla extract
  • ⅔ cup unsalted butter
  • 4 ounces white chocolate

Preheat oven to 325 degrees F (165 degrees C). Put nuts on a cookie sheet and bake for about 7 minutes, or until toasted. Grease an 8-inch square baking pan.

In a large mixing bowl, beat the egg and brown sugar until light and fluffy, about 3 minutes with an electric mixer on medium speed. Melt the butter over low heat and add to egg mixture along with vanilla. Mix well. Sift the flour, baking soda and salt onto a piece of wax paper, and add to egg mixture beating slowly. Mix until just blended. Coarsely chop the white chocolate and fold into mixture. Stir in macadamia nuts.

Pour batter into baking pan. Bake for 28 to 30 minutes, or until toothpick inserted in center comes out clean. Place on wire rack and let cool.


Recipe Summary

  • ¾ cup chopped macadamia nuts
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • 1 egg
  • 1 pinch salt
  • 1 cup packed brown sugar
  • 1 ½ teaspoons vanilla extract
  • ⅔ cup unsalted butter
  • 4 ounces white chocolate

Preheat oven to 325 degrees F (165 degrees C). Put nuts on a cookie sheet and bake for about 7 minutes, or until toasted. Grease an 8-inch square baking pan.

In a large mixing bowl, beat the egg and brown sugar until light and fluffy, about 3 minutes with an electric mixer on medium speed. Melt the butter over low heat and add to egg mixture along with vanilla. Mix well. Sift the flour, baking soda and salt onto a piece of wax paper, and add to egg mixture beating slowly. Mix until just blended. Coarsely chop the white chocolate and fold into mixture. Stir in macadamia nuts.

Pour batter into baking pan. Bake for 28 to 30 minutes, or until toothpick inserted in center comes out clean. Place on wire rack and let cool.


Recipe Summary

  • ¾ cup chopped macadamia nuts
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • 1 egg
  • 1 pinch salt
  • 1 cup packed brown sugar
  • 1 ½ teaspoons vanilla extract
  • ⅔ cup unsalted butter
  • 4 ounces white chocolate

Preheat oven to 325 degrees F (165 degrees C). Put nuts on a cookie sheet and bake for about 7 minutes, or until toasted. Grease an 8-inch square baking pan.

In a large mixing bowl, beat the egg and brown sugar until light and fluffy, about 3 minutes with an electric mixer on medium speed. Melt the butter over low heat and add to egg mixture along with vanilla. Mix well. Sift the flour, baking soda and salt onto a piece of wax paper, and add to egg mixture beating slowly. Mix until just blended. Coarsely chop the white chocolate and fold into mixture. Stir in macadamia nuts.

Pour batter into baking pan. Bake for 28 to 30 minutes, or until toothpick inserted in center comes out clean. Place on wire rack and let cool.


Recipe Summary

  • ¾ cup chopped macadamia nuts
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • 1 egg
  • 1 pinch salt
  • 1 cup packed brown sugar
  • 1 ½ teaspoons vanilla extract
  • ⅔ cup unsalted butter
  • 4 ounces white chocolate

Preheat oven to 325 degrees F (165 degrees C). Put nuts on a cookie sheet and bake for about 7 minutes, or until toasted. Grease an 8-inch square baking pan.

In a large mixing bowl, beat the egg and brown sugar until light and fluffy, about 3 minutes with an electric mixer on medium speed. Melt the butter over low heat and add to egg mixture along with vanilla. Mix well. Sift the flour, baking soda and salt onto a piece of wax paper, and add to egg mixture beating slowly. Mix until just blended. Coarsely chop the white chocolate and fold into mixture. Stir in macadamia nuts.

Pour batter into baking pan. Bake for 28 to 30 minutes, or until toothpick inserted in center comes out clean. Place on wire rack and let cool.


Recipe Summary

  • ¾ cup chopped macadamia nuts
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • 1 egg
  • 1 pinch salt
  • 1 cup packed brown sugar
  • 1 ½ teaspoons vanilla extract
  • ⅔ cup unsalted butter
  • 4 ounces white chocolate

Preheat oven to 325 degrees F (165 degrees C). Put nuts on a cookie sheet and bake for about 7 minutes, or until toasted. Grease an 8-inch square baking pan.

In a large mixing bowl, beat the egg and brown sugar until light and fluffy, about 3 minutes with an electric mixer on medium speed. Melt the butter over low heat and add to egg mixture along with vanilla. Mix well. Sift the flour, baking soda and salt onto a piece of wax paper, and add to egg mixture beating slowly. Mix until just blended. Coarsely chop the white chocolate and fold into mixture. Stir in macadamia nuts.

Pour batter into baking pan. Bake for 28 to 30 minutes, or until toothpick inserted in center comes out clean. Place on wire rack and let cool.


Recipe Summary

  • ¾ cup chopped macadamia nuts
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • 1 egg
  • 1 pinch salt
  • 1 cup packed brown sugar
  • 1 ½ teaspoons vanilla extract
  • ⅔ cup unsalted butter
  • 4 ounces white chocolate

Preheat oven to 325 degrees F (165 degrees C). Put nuts on a cookie sheet and bake for about 7 minutes, or until toasted. Grease an 8-inch square baking pan.

In a large mixing bowl, beat the egg and brown sugar until light and fluffy, about 3 minutes with an electric mixer on medium speed. Melt the butter over low heat and add to egg mixture along with vanilla. Mix well. Sift the flour, baking soda and salt onto a piece of wax paper, and add to egg mixture beating slowly. Mix until just blended. Coarsely chop the white chocolate and fold into mixture. Stir in macadamia nuts.

Pour batter into baking pan. Bake for 28 to 30 minutes, or until toothpick inserted in center comes out clean. Place on wire rack and let cool.


Recipe Summary

  • ¾ cup chopped macadamia nuts
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • 1 egg
  • 1 pinch salt
  • 1 cup packed brown sugar
  • 1 ½ teaspoons vanilla extract
  • ⅔ cup unsalted butter
  • 4 ounces white chocolate

Preheat oven to 325 degrees F (165 degrees C). Put nuts on a cookie sheet and bake for about 7 minutes, or until toasted. Grease an 8-inch square baking pan.

In a large mixing bowl, beat the egg and brown sugar until light and fluffy, about 3 minutes with an electric mixer on medium speed. Melt the butter over low heat and add to egg mixture along with vanilla. Mix well. Sift the flour, baking soda and salt onto a piece of wax paper, and add to egg mixture beating slowly. Mix until just blended. Coarsely chop the white chocolate and fold into mixture. Stir in macadamia nuts.

Pour batter into baking pan. Bake for 28 to 30 minutes, or until toothpick inserted in center comes out clean. Place on wire rack and let cool.


Recipe Summary

  • ¾ cup chopped macadamia nuts
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • 1 egg
  • 1 pinch salt
  • 1 cup packed brown sugar
  • 1 ½ teaspoons vanilla extract
  • ⅔ cup unsalted butter
  • 4 ounces white chocolate

Preheat oven to 325 degrees F (165 degrees C). Put nuts on a cookie sheet and bake for about 7 minutes, or until toasted. Grease an 8-inch square baking pan.

In a large mixing bowl, beat the egg and brown sugar until light and fluffy, about 3 minutes with an electric mixer on medium speed. Melt the butter over low heat and add to egg mixture along with vanilla. Mix well. Sift the flour, baking soda and salt onto a piece of wax paper, and add to egg mixture beating slowly. Mix until just blended. Coarsely chop the white chocolate and fold into mixture. Stir in macadamia nuts.

Pour batter into baking pan. Bake for 28 to 30 minutes, or until toothpick inserted in center comes out clean. Place on wire rack and let cool.