| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Chopped macadamia nuts |
| 1 |
c |
All-purpose flour |
| 1/2 |
ts |
Baking soda |
| 1 |
|
Egg |
| 1 |
pn |
Salt |
| 1 |
c |
Packed brown sugar |
| 1 1/2 |
ts |
Vanilla extract |
| 2/3 |
c |
Butter or margarine; unsalted |
| 4 |
|
Squares white chocolate |
INSTRUCTIONS
A chewy bar crammed with chunks of white chocolate and macadamia nuts. This
recipe works best if you use a high quality white chocolate.
1Preheat oven to 325 degrees F. Put nuts on a cookie sheet and bake for
about 7 minutes. Grease an 8-inch square baking pan.
2In a large mixing bowl, beat the egg and brown sugar until light and
fluffy, about 3 minutes with an electric mixer on medium speed. 3Melt the
butter over low heat and add to egg mixture along with vanilla. Mix well.
4Sift the flour, baking soda and salt onto a piece of wax paper. Resift
and add to egg mixture, beating slowly. Mix until just blended.
5Coarsely chop the white chocolate and fold into mixture. Stir in macadamia
nuts. 6Pour batter into baking pan. Bake for 28 to 30 minutes, or until
toothpick inserted in center comes out clean. 7Place on wire rack and let
cool.
Posted to JEWISH-FOOD digest V97 #307 by BNLImp@aol.com on
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