Chocolate Chip Macadamia Nut Bars With Shortbread Crust Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 large cookie sheets with vegetable shortening.
• Cream the butter and sugars together in a large bowl. Beat in the egg and vanilla extract until well blended. Sift together the flour, baking soda, and salt; gradually blend into the batter. Stir in the chopped macadamia nuts and chocolate chips. Drop by rounded teaspoonfuls onto the cookie sheets, about 2 inches apart.
• Bake in preheated oven for 10 to 12 minutes, or until the cookies are golden brown. Remove from the oven, and transfer the cookies to cooling racks.

Steps:

• 1. Make Crust: Preheat oven to 350 degrees. Blend flour and sugar in processor. Add butter; process using on/off turns until mixture resembles coarse meal. Transfer mixture to 8-inch square glass baking dish. Press mixture onto bottom and 3/4 inch up sides of dish. Bake until crust is golden brown on edges, about 15 minutes.
• 2. Meanwhile, prepare the Filling: Whisk sugar, flour, eggs, butter and vanilla extract to blend in large bowl. Stir in chocolate chips and nuts.
• 3. Pour filling into warm crust, smoothing surface.
• 4. Bake until filling is golden brown and tester inserted into center comes out with moist crumbs attached, about 50 minutes.
• 5. Transfer dish to rack; cool completely. (Can be prepared 1 day ahead. Store in airtight container at room temperature.)
• 6. Cut into 16 squares.

Steps:

• Make crust:
• Preheat oven to 350°F. Blend flour and sugar in processor. Add butter; process using on/off turns until mixture resembles coarse meal. Transfer mixture to 8-inch square glass baking dish. Press mixture onto bottom and 3/4 inch up sides of dish. Bake until crust is golden brown on edges, about 15 minutes.
• Meanwhile, prepare the filling:
• Whisk sugar, flour, eggs, butter and vanilla extract to blend in large bowl. Stir in chocolate chips and nuts.
• Pour filling into warm crust, smoothing surface. Bake until filling is golden brown and tester inserted into center comes out with moist crumbs attached, about 50 minutes. Transfer dish to rack; cool completely. (Can be prepared 1 day ahead. Store in airtight container at room temperature.) Cut int 16 squares.