White Chocolate- Macadamia Nut Gingerbread Bars
White Chocolate- Macadamia Nut Gingerbread Bars is a hor d'oeuvre that serves 24. For 52 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 265 calories, 3g of protein, and 14g of fat. Christmas will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 50 minutes. If you have flour, baking soda, kosher salt, and a few other ingredients on hand, you can make it. This recipe from Recipe Girl has 205 fans. Overall, this recipe earns a rather bad spoonacular score of 26%. Users who liked this recipe also liked White Chocolate Macadamia Nut Bars, White Chocolate Macadamia Nut Bars, and White Chocolate-Macadamia Nut Bars.
Servings: 24
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
1 teaspoon baking powder
1 teaspoon baking soda
1 large egg yolk
2 large eggs
2 cups All Purpose Gold Medal® Flour
1/2 cup granulated white sugar
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon kosher salt
1 cup packed light brown sugar
3/4 cup chopped macadamia nuts
1/3 cup molasses
1 cup oats
1 cup (2 sticks) unsalted butter, at room temperature
1 tablespoon vanilla extract
1 cup white chocolate chips (or chopped white chocolate)
Equipment:
baking paper
oven
frying pan
hand mixer
bowl
whisk
toothpicks
knife
Cooking instruction summary:
1. Preheat the oven to 350 degrees F. Spray a 9x13-inch pan with nonstick spray, then line it with parchment paper- allowing enough to overhang on the long sides to lift the bars from the pan. Spray the parchment with nonstick spray too.2. Place the butter and sugars in a large bowl. Beat with an electric mixer until smooth and creamy. Add the molasses, eggs, egg yolk and vanilla. Beat well. 3. In a separate bowl, whisk together the flour, oats, cinnamon, baking powder, baking soda, salt and cloves. Add it to the wet ingredients and beat until everything is well incorporated, scraping down the sides of the bowl as needed. Stir in most of the chips and nuts, reserving a few for sprinkling on top.4. Drop spoonfuls of the dough all over the prepared pan. Use wet hands (or hands sprayed with nonstick spray) to pat the dough into the pan. It will be sticky and wet. Spread it out as evenly as you can. Sprinkle any reserved chips or nuts on top.5. Bake 30 to 40 minutes, or until the bars are baked through and no longer gooey inside (do the toothpick check). The center should be springy and not soft, and the bars will turn golden brown. Let the bars cool completely before slicing with a sharp knife. They're even easier to slice if you refrigerate them first.
Step by step:
1. Preheat the oven to 350 degrees F. Spray a 9x13-inch pan with nonstick spray, then line it with parchment paper- allowing enough to overhang on the long sides to lift the bars from the pan. Spray the parchment with nonstick spray too.
2. Place the butter and sugars in a large bowl. Beat with an electric mixer until smooth and creamy.
3. Add the molasses, eggs, egg yolk and vanilla. Beat well.
4. In a separate bowl, whisk together the flour, oats, cinnamon, baking powder, baking soda, salt and cloves.
5. Add it to the wet ingredients and beat until everything is well incorporated, scraping down the sides of the bowl as needed. Stir in most of the chips and nuts, reserving a few for sprinkling on top.
6. Drop spoonfuls of the dough all over the prepared pan. Use wet hands (or hands sprayed with nonstick spray) to pat the dough into the pan. It will be sticky and wet.
7. Spread it out as evenly as you can. Sprinkle any reserved chips or nuts on top.
8. Bake 30 to 40 minutes, or until the bars are baked through and no longer gooey inside (do the toothpick check). The center should be springy and not soft, and the bars will turn golden brown.
9. Let the bars cool completely before slicing with a sharp knife. They're even easier to slice if you refrigerate them first.
Nutrition Information:
