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Black and White Chocolate Macadamia Bars
Black and White Chocolate Macadamia Bars
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Prep Time:
25 minutes
Total Time:
1 hour 15 minutes
Indulge in decadent Betty Crocker® sugar cookie mix layered fudge bars.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1/3 cup butter or margarine, softened
  • 1 egg
  • 1 bag (12 oz) semisweet chocolate chips (2 cups)
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 2 teaspoons vanilla
  • 1 cup chopped macadamia nuts
  • 1/4 cup white vanilla baking chips
  • 1 teaspoon vegetable oil
Instructions:
  • Preheat oven to 350°F and generously coat a 13x9-inch pan with cooking spray.
  • Combine the cookie mix, flour, butter, and egg in a large bowl until fully incorporated. Press the dough into the bottom of the prepared pan and bake for 16 to 18 minutes until lightly golden brown. Allow it to cool for 10 minutes before serving.
  • In a small saucepan, gently melt 1 cup of chocolate chips with half of the sweetened condensed milk over medium-low heat, stirring regularly, until smooth. Remove from heat and mix in the remaining condensed milk, egg, and vanilla. Spread this chocolate mixture over the crust, then top with the remaining 1 cup of chocolate chips and nuts.
  • Bake for 22 to 25 minutes until firm. Allow to cool fully for about 30 minutes.
  • To make the white chocolate drizzle, combine baking chips and oil in a small resealable freezer plastic bag. Microwave on medium for 1 minute to 1 minute 15 seconds, turning the bag over after 25 seconds to ensure even melting. Massage the bag until the mixture is smooth. Snip a small corner off the bag and drizzle the white chocolate over the bars. Allow it to set for about 10 minutes before cutting the bars into 8 rows by 4 rows.

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