Search This Blog

Friday, February 10, 2017

White Chocolate Macadamia Nut Blondies with Toasted Coconut

2 cups flour
1 tsp baking powder
1/2 tsp salt
1 1/2 sticks unsalted butter, softened
1 1/2 cups packed brown sugar
2 eggs
2 tsp vanilla extract
1 jar (3 oz) dry-roasted macadamia nuts, chopped and divided
1 cup chopped white chocolate, divided
1/2 cup sweetened coconut, toasted
3/4 cup sweetened coconut

Preheat oven to 350 F. Line a 9 x 13 inch pan with aluminum foil. Extend foil over the sides of the pan to make handles. Butter and flour the foil. Whisk the flour, baking powder, and salt together in a bowl. Set aside. Cream the butter and brown sugar in a large bowl until light and fluffy. Add the eggs and vanilla. Blend until light in color, about 1-2 minutes. Add the flour mixture to the creamed mixture and blend just until combined. Stir in 1/4 cup of the macadamia nuts, 1/2 cup white chocolate, and the toasted coconut. Spread into the prepared pan. Top with 3/4 cup coconut and the remaining nuts. Bake for 35-37 minutes or until a toothpick inserted into the center comes out clean. Let the blondies cool completely in the pan. Melt the remaining 1/2 cup white chocolate in the microwave oven in a resealable plastic bag about 60 seconds. Cut the tip off one corner of the bag. Drizzle white chocolate over the bars. Once the chocolate has set, remove the blondies from the pan. Discard the foil, and cut into 24 bars. Makes 24 bars

No comments:

Post a Comment