Ingredients for Pumpkin Macadamia Bars
- 2 cups all-purpose flour
- Ground Cinnamon
- Ground Cloves
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter
- Sugar
- Brown Sugar
- Solid Pack Pumpkin
- 2 large eggs
- 1 teaspoon vanilla extract
- White Chocolate Chips
- Macadamia Nuts
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How to Make Pumpkin Macadamia Bars
- Preheat oven to 350°F (175°C). Grease and flour a 15 1/2 x 10 1/2 inch jelly roll pan.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups granulated sugar until light and fluffy. Beat in 1 cup packed light brown sugar.
- Beat in 1 (15 ounce) can pumpkin puree, 2 large eggs, and 1 teaspoon vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 1/2 cups white chocolate chips and 1 cup chopped macadamia nuts.
- Spread the batter evenly into the prepared pan.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bars cool completely in the pan on a wire rack.
- While the bars are cooling, melt the remaining 1/2 cup white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. (Alternatively, melt over a double boiler.)
- Drizzle the melted white chocolate over the cooled bars.
- Once the chocolate has set, cut into bars and serve.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
92g
Fat
54g
Carbs
11g
