Macadamia chocolate bars

 These make a huge amount of cookie bars or cookies. At the end of the recipe there will be some ideas of how to store the batter if you do not want to make a half sheet of cookie bars. 

These are great tasting bars. I got the chocolate and white chocolate bars from Whole Foods.

Make sure to plan ahead with your brown butter so it will be cooled.

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• 2 cup browned butter, cooled

  1 cup butter, softened 
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  2 1/4 cup packed light brown sugar

• 1 ½ cup white sugar

• 6 eggs, room temperature 

• 1 1/2 teaspoon pure vanilla extract 

• 1 1/2 teaspoon  butter extract

• 7 ½ cups all-purpose flour

• 3 teaspoon baking soda

• 1 ½ teaspoon salt

• 3 cup coarsely chopped macadamia nuts

• 2 cup coarsely chopped white chocolate

• 2 cups coarsely chopped milk chocolate 

• Preheat the oven to 350 degrees.

• Brown butter and cool.

• 1. Cream butter, brown sugar, and white sugar together in a large bowl until smooth. Beat in eggs one at a time, then stir in vanilla and almond extracts.

  2. 1. Cream butters, brown sugar, and white sugar together in a large bowl until smooth. Beat in eggs one at a time, then stir in vanilla and butter extracts.

     2. Combine flour, baking soda, and salt in another bowl. Gradually stir the dry ingredients into the butter mixture. Fold in macadamia nuts and white chocolate.

     3. Line a 1/2 sheet baking pan with parchment paper. Smooth dough into pan.

     4. Bake at 350 for 20-25 minutes, until light golden brown.

        
        
        

     5. These make a large amount. You can cut the recipe down and make in a smaller pan or as cookies. I also like to chill the dough and scoop out dough and roll in balls, place on a cookie sheet and freeze, when frozen remove from pan and put in a freezer bag. Pull out cookies as needed. The other thing I like to do is add cookie dough to a covered container and store in refrigerator and scoop out and bake as needed. Cookies bake 10-13 minutes or until light golden brown.