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  • Pumpkin White Chocolate Macadamia Bars

    7 votes
    Pumpkin White Chocolate Macadamia Bars
    Prep: 15 min Cook: 22 min Servings: 42
    by Nancy Miyasaki
    193 recipes
    >
    These were a huge hit at my October book club! You've never tasted anything quite like them...but you need to. These will make a beautiful display for Thanksgiving or Christmas. Try making them with the Pumpkin Cookies with Icing that I posted. They make a beautiful combination (see photo together). But if you just have time to make one of them...these are must have and they are nice to have!

    Ingredients

    • 2 cups all-purpose flour
    • 2 tsp ground cinnamon
    • 1 tsp ground cloves
    • 1 tsp baking soda
    • 1 cup (2 sticks) butter, softened
    • 1/2 cup granulated sugar
    • 1/2 cup packed brown sugar
    • 1 cup canned pumpkin (I used Trader Joe's organic)
    • 1 large egg
    • 2 teaspoons vanilla extract
    • 2 cups (12-oz. pkg.) white chocolate chips. divided
    • 2/3 cup coarsely chopped macadamia nuts

    Directions

    1. Preheat oven to 350°F. Grease 15 x 10-inch jelly roll pan..
    2. Combine flour, cinnamon, cloves and baking soda in a small bowl. Beat butter, granulated sugar and brown sugar in a large mixer bowl until creamy. Beat in pumpkin, egg and vanilla extract until blended and then gradually beat in the flour mixture. Stir in 1 1/2 cup morsels and the 2/3 cup nuts. Spread into the prepared pan.
    3. Bake for 18 to 22 minutes or until a tooth pick inserted in center comes out clean. Cool on a wire rack or in the pan.
    4. Place remaining morsels in a heavy-duty plastic bag. Microwave on MEDIUM-HIGH for 45 seconds then knead the bag. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut away a tiny corner from the bag and squeeze the bag to drizzle the white chocolate over the bars. Cut into bars.
    5. Estimated Times: Preparation - 15 minutes; Cooking - 22 minutes; Cooling Time - 10 minutes cooling.
    6. Yields 48 bars (4 dozen).

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    Reviews

    • John Spottiswood
      John Spottiswood
      I snuck a small bite of one of these before Nancy served them at her book club. Though I'm not a huge white chocolate fan, they were still fantastic. They are rich and moist and the macadamias are yummy. Maybe someday I'll convince her to make them with dark chocolate instead of white!
      • Phyllis Munro
        Phyllis Munro
        Just finished making these...AWESOME! This recipe is a keeper!
        • Madi Moreno de Arjona
          Madi Moreno de Arjona
          This looks so delicious! I plan on trying it out soon, before Thanksgiving!

          Comments

          • Lorrie Marroquin
            Lorrie Marroquin
            I think I will make them for Thanksgiving this year and use dark chocolate. I have never liked the over sweetness of milk or white chocolate, so dark chocolate it is.
            • Kathi Shields
              You've convinced me; I must try these soon. Perhaps as early as this weekend :)

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