Select Recipes
Pumpkin Macadamia Bars
Pumpkin and Macadamia nuts combine to set this dessert apart from the rest.
Recipe courtesy of Stafford's Bay View Inn
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon baking soda
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup pumpkin filling
- 1 whole egg
- 2 teaspoons vanilla extract
- 2 cups white chocolate chips
- 2/3 cup macadamia nuts, chopped
Preparation
Combine flour, spices and baking soda in small mixing bowl.
Beat butter and sugars in a large bowl till creamy.
Beat in pumpkin, eggs, and vanilla until blended, gradually beat in flour
mixture.
Stir in 3/4 of the white chocolate chips and all the chopped macadamia
nuts. Spread into a greased baking pan.
Bake in a preheated 350 degree Fahrenheit oven for 20-25 minutes or until a toothpick comes out clean when inserted.
Cool in pan on wire rack. Serving size: 50.
GLAZING
Melt remaining white chocolate. Spoon into small piping bag.
Cut cakes into serving size. Drizzle white chocolate over cake evenly. Allow chocolate to set.
Beat butter and sugars in a large bowl till creamy.
Beat in pumpkin, eggs, and vanilla until blended, gradually beat in flour
mixture.
Stir in 3/4 of the white chocolate chips and all the chopped macadamia
nuts. Spread into a greased baking pan.
Bake in a preheated 350 degree Fahrenheit oven for 20-25 minutes or until a toothpick comes out clean when inserted.
Cool in pan on wire rack. Serving size: 50.
GLAZING
Melt remaining white chocolate. Spoon into small piping bag.
Cut cakes into serving size. Drizzle white chocolate over cake evenly. Allow chocolate to set.
