White Chocolate Macadamia Caramel Bars Recipes

Steps:

• Heat oven to 375°F. Grease rectangular pan, 13x9x2 inches. Heat butter and brown sugar in 3-quart saucepan over low heat about 5 minutes, stirring occasionally, until butter is melted; remove from heat.
• Beat vanilla and eggs into sugar mixture with electric mixer on medium speed. Beat in flour and baking powder on low speed. Stir in half of the nuts and 1/4 cup of the baking chips. Pour into pan. Sprinkle with remaining nuts and 1/2 cup of the baking chips.
• Bake 25 to 30 minutes or until top is golden brown and center is set. Cool about 30 minutes.
• Melt remaining 1/4 cup baking chips and the shortening in 1-quart saucepan over low heat, stirring constantly. Pour into small resealable plastic food-storage bag; seal bag. Cut small opening in a corner of the bag. Squeeze bag to drizzle melted chips over bars. Cool until set. For 48 bars, cut into 8 rows by 6 rows.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in nuts and baking chips., Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 1 minute. Remove to wire racks to cool completely. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving or, if desired, reheat on a baking sheet in a preheated 350° oven 3-4 minutes.

Steps:

• Preheat oven to 350 F (325 F for dark or nonstick pan).
• Combine cake mix, oil, water and eggs with electric mixer on low speed until smooth.
• Spread into ungreased 13X9-inch pan.
• Bake 18-22 minutes until top is golden brown.
• Remove partially baked crust from oven.
• In 1-cup measuring cup, microwave caramel topping about 15 seconds or until warm and pourable, and drizzle over crust.
• Crumble cookies over crust.
• Bake 18-22 minutes longer or until golden brown.
• Cool completely and cut into bars.

Steps:

• Line a 13 by 9-inch cookie sheet with waxed paper, allowing 2 inches of paper to hang over sides. Melt all but 1/4 cup of semisweet chocolate morsels in microwave on medium power for 2 minutes, stirring every 30 seconds, or until smooth. Pour chocolate onto prepared sheet and spread to cover entire surface and form 1 even layer. Melt all but 1/4 cup of white chips in microwave on medium power for 2 minutes, stirring every 30 seconds, or until smooth. Drizzle melted white chocolate over semisweet chocolate layer. Using a toothpick or skewer, swirl the melted chocolates together, creating a marbled effect.
• Place nuts in a plastic bag and crush, using a rolling pin. Sprinkle chocolate with nuts and remaining semisweet and white morsels. Gently press toppings into melted chocolates. Refrigerate for 30 minutes, or until chocolate is firm. Remove waxed paper from chocolate. Cut or break chocolate into bite-size pieces.

Steps:

• Preheat oven to 325ºF.
• Lightly butter 9-inch springform pan.
• Tightly wrap bottom of pan with heavy duty aluminum foil.
• Mix together graham cracker crumbs, sugar and melted butter in bowl.
• Press mixture in bottom of prepared pan.
• Refrigerate crust while preparing filling.
• MAKE THE FILLING:.
• Place solid ivory, butter and cream in small microwave-safe bowl.
• Microwave on medium(50% power) for 1 minutes.
• Stir.
• Microwave 30 seconds more or until chocolate is softened.
• Stir until smooth and let cool.
• Beat cream cheese in mixing bowl until smooth, using electric mixer at medium speed.
• Add sugar and beat until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Mix in vanilla and cooled solid ivory mixture, using low speed.
• Pour mixture over crust.
• Bake for 60-70 minutes or until top is slightly puffed and center is just firm.
• Turn off oven and leave cheesecake in oven for 1 hour more and prop open oven door.
• Cool in pan on wire rack.
• Cover with aluminum foil and refrigerate overnight.
• MAKE CARAMEL SAUCE:.
• To toast macadamia nuts, spread on baking sheet and bake at 350ºF for 8-10 minutes or until toasted.
• Combine sugar, water and lemon juice in saucepan.
• Cook over medium heat, stirring frequently, until mixture turns light golden brown.
• Remove from heat.
• Heat heavy cream in another saucepan until it comes to a gentle boil.
• Gradually add hot cream to sugar mixture, stirring until blended.
• Cool completely.
• ASSEMBLE THE DESSERTS:.
• Loosen edge of cheesecake with a knife.
• Remove sides of springform pan.
• Cut into wedges.
• Add macadamia nuts to caramel sauce.
• Heat sauce over low heat and stir until sauce thins.
• Spoon over cheesecake wedges and serve immediately.
• Enjoy, you've earned it!