Winter Wonder Bars Recipe - Allrecipes.com

Winter Wonder Bars

Recipe by  

"Holiday time calls for excess and expense. These bar cookies fit the bill, white chocolate brownies with macadamia nuts! Please don't skimp on the quality of the chocolate, it makes all the difference."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 16 bars Change Servings
ADVERTISEMENT

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Grease one 9 inch square baking pan. Line the bottom of the pan with parchment paper and set aside.
  2. Chop 1/2 of the white chocolate into very small pieces. Chop the remaining white chocolate and the bittersweet chocolate into large chunks, set aside.
  3. Sift together the flour, baking powder and salt. Melt the butter in a small saucepan. Do not allow the butter to bubble or to color. Remove from the heat and add the finely chopped white chocolate. DO NOT STIR the chocolate in, set aside.
  4. Beat the sugar, eggs and vanilla together until thick and lemon colored, about 5 minutes. Lower the mixer speed and add the butter mixture. Mix just to blend. Add the flour mixture and mix just until the flour is mixed in. Use a rubber spatula to fold in the two chocolates and the nuts. Scrape the batter into the prepared pan.
  5. Bake at 325 degrees F (165 degrees C) until the brownies are just set, about 30 minutes. A toothpick inserted in the center should come out with moist crumbs still attached. As with all brownies it is better to underbake than to overbake. Allow to cool about 1 hour then cut into squares.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Nov 05, 2003

This was a wonderful recipe. I cut out the nuts, and it still tasted great. I don't think the baking time is nearly long enough. Next time I'll try at least another 20 minutes. It looked done, but then sank in the middle and was raw and doughy everywhere but the edges. However, I baked it in stoneware and perhaps this made a difference. I would still highly recommend this recipe. I served them hot with Vanilla Ice Cream and "Sue's Hot Fudge Sauce" (also from this site). Awesome!

 
Dec 25, 2006

If I try these again, I will use a 9x13 pan. It is a *very* rich cookie and over an inch high when I used the 9x9 pan. The stated serving size (1/16) gave an enormous cookie that was a bit overwhelming. They broke apart when I tried to make smaller pieces. I think I would also use bigger chunks of macademia nuts.

 

3 Ratings

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 362 kcal
  • 18%
  • Carbohydrates
  • 35.4 g
  • 11%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 22.8 g
  • 35%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 71 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Marshmallow Crispie Bars

See how to make super-easy, soft, and gooey marshmallow bars.

How to Make Lemon Bars

Sweet, tart, and custardy, these easy bars are the lemon pie of cookies.

Lemon Square Bars

These traditional lemon bars have a lovely buttery crust and sweet-tart filling

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States