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Cranberry Macadamia Bars from Betty Crocker!

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  Photo by Betty Crocker
Hello and happy weekend everyone! 
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Today I am sharing with you some of the wonderful recipes I had the opportunity to make while I was at the Betty Crocker Test Kitchens. We made 7 different recipes while I was there. These Cranberry Macadamia Bars were by far my all time favorite. They come together very quickly and are out of this world delicious! The photo above is courtesy of Betty Crocker…the one below is the one I took while I visited there. I have included the  printable recipe with the step by step instructions, and the photos I took in Betty’s very kitchen. 
Keep scrolling down to find links and pictures to some of the other recipes we made. 

Cranberry Macadamia Bars
Time: approx. 45 minutes total
Yield: 40 little bars…they are very rich
Recipe from Betty Crocker
1 pouch Betty Crocker Sugar Cookie Mix
1/3 C butter
1 egg
1/3 C butter
1/4 C brown sugar
1 C sweetened dried cranberries
1 C macadamia nuts, chopped
1/2 C white vanilla chips
1 t oil

 

1. Mix your sugar cookie pouch with 1/3 C melted butter and egg until a soft dough forms. Be careful not to pour the hot butter over the top of your egg. Unless of course you would like to enjoy pieces of scrambled egg in your cookie. You wouldn’t? Me either! Just pour the butter to in first, stir it around a bit, then add your egg. I used my hands to blend it all together. Hands sometimes work better than a wooden spoon.
2. Press your dough into a 9×9 square pan. Bake at 350 for 15 minutes.

3. While the old girl is cooking in the oven, put your dried cranberries, 1/3 C butter and the brown sugar into a  small sauce pan. Heat it over medium heat, stirring constantly until the mixture comes to a boil.

4. Spoon the cranberry mixture over the top of your partially baked crust.

5. Sprinkle the nuts all over the cranberry mixture. Return this beauty to the oven and cook for 10-15 more minutes, or until golden brown. Don’t over bake here. You don’t want a super crunchy bar.
6. Pour your white chocolate chips and the oil into a Ziploc bag. Heat the bag for 15 seconds, then squish it all around. Heat for another 15 seconds and squish it again. If it’s not all the way melted then put it in for another 15 seconds and ….you guessed it. Squish it around. Now listen. Don’t get hasty and put the white chocolate in the microwave for 90 seconds at a time. If white chocolate gets too hot it gets all chalky and uncooperative. Just trust me….and go the 15 second route. Once the chocolate and oil are nicely combined snip a VERY SMALL cut in the tip of your bag and pipe the chocolate over the bars. Enjoy!
Check out some more great recipes from Betty Crocker. 
They are all really tasty!
The following pictures are all courtesy of Betty Crocker. 


 
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4 Comments

  1. 1
    August 28, 2010 at 3:44 am

    Yum! That is what I have to say! This is a super great treat for the fall! Yummy! Come join the healing miracle weekend. Come see me soon. Anne

  2. 2
    August 28, 2010 at 10:55 am

    Oh that looks fantastic!!! I love Betty! One of my favorite special magazine issue is called Super Moist Cakes for All Occasions. I used so many recipes for our July 4th party.

  3. 3
    August 28, 2010 at 7:38 pm

    These look scrumptious- I love the combination of cranberries and macadamia nuts. Thanks!

  4. 4
    August 31, 2010 at 2:08 pm

    Probably my favorite too! Yummo! So glad we had the opportunity to bake together and get to know one another! Loved every minute at Baking with Betty!

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