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Multi-Chipped Macadamian Nut Bars


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

SHORTBREAD:
1/2 cup sugar
1 1/2 cups flour, sifted
pinch salt
1 1/2 sticks butter, cut into pieces
TOPPING:
1 egg
1/2 cup light brown sugar, packed
pinch salt
4 ounces white chocolate, chunked
4 ounces semisweet chocolate, chunked
1 cup macadamia nuts, coarsely chopped


Heat oven to 350 degrees. Lightly grease 15 1/2 x 10 1/2" jelly roll pan. For Shortbread: combine sugar, flour and salt in mixing bowl. Using pastry blender or two knives to cut butter into these ingredients. Mixture will be dry. Transfer mixture to prepared pan. Pat evenly. For topping: mix egg, brown sugar and salt together. Stir in chocolates and nuts until well coated. Spoon topping on shortbread. Gently spread as evenly as possible. Bake until lightly browned, about 25 minutes. Cool on wire rack. Cut into 2" bars.


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