Chocolate Crunch

An excellent addition to your dessert table. Or, just make it and stand in the kitchen and eat it!

Chocolate Crunch

1 cup semi sweet chocolate chips
1 cup milk chocolate chips
1 Tbl butter
1 Tbl oil
1 cup chopped nuts (*macadamia, almonds, pecans, walnuts or peanuts)
1 cup crisp rice cereal
1 cup white chocolate chips

Line a cookie sheet with foil. In a double boiler, slowly melt semi sweet chocolate chips, milk chocolate chips, butter and oil. Stir and heat just until melted and smooth. Remove from heat. Let cool  to tepid. Stir in nuts, rice cereal, and white chocolate chips. Spread into even layer of desired thickness in prepared pan, recipe will not fill the pan. Refrigerate for 20-30 minutes or until set. Break or cut into desired pieces.
*I used a mixture of macadamia and almonds

More Candy!

Pecan Toffee Pecan Toffee

Cool Mint Oreo Fudge Cool Mint Oreo Fudge

Crisp Chocolate Truffles Crisp Chocolate Truffles

Pecan Caramels Pecan Caramels

Rocky Road Fudge Rocky Road Fudge

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Macadamia Nut Pie

This post is thanks to my mother, Sue Ann. She brought this pie to our family dinner last night, it’s amazing! I enjoyed another piece this morning for breakfast! Thanks Mom XO!

Macadamia Nut Pie

1 pre-baked 9″ pie shell
3 cups milk
1 cup sugar
6 Tbl flour
2 Tbl cornstarch
1/2 tsp salt
3 egg yolks, well beaten
3 Tbl butter, softened
2 tsp vanilla
1½ cups chopped macadamia nuts, divided
Whipped cream for topping

In a saucepan, heat milk to scalding. In another saucepan, stir together sugar, flour, cornstarch, and salt. Very gradually in a slow steady stream, beat scalded milk into egg yolks. Now, slowly pour and whisk this mixture into the dry ingredients in the other saucepan. Bring mixture to a boil over medium heat, stirring constantly. Mixture will thicken. Remove from heat and mix in butter, vanilla, and 1/2 cup chopped macadamia nuts. Cool to warm and pour into pie shell. Cover loosely with plastic wrap and chill. When ready to serve, spread sweetened whipped cream over pie filling and sprinkle with remaining 1 cup chopped macadamia nuts.

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Black Bottom Coconut Macadamia Bars

COCONUT! Mixed with some dark chocolate…um YUM! Original recipe from marthastewart.com. I added a couple things ;o)

Black Bottom Coconut Macadamia Bars

Dark Chocolate Base:
1/2 cup butter, melted
1/2 cup sugar
1/4 tsp salt
1 large egg
1/4 cup unsweetened dark cocoa powder
1/4 cup flour

Preheat oven to 375°. Line a 9″x9″ square baking pan with foil, leaving overhang; spray bottom and sides with nonstick spray. Melt butter in microwave. Whisk in sugar and salt. Whisk in egg, then cocoa and flour until smooth. Spread batter in prepared pan. Bake 10 minutes, just until sides begin to pull away from edges of pan (do not overbake). Let cool slightly while preparing coconut topping. Keep oven on for topping.

Coconut Macadamia Layer:
2 large eggs
1/4 cup sour cream
3/4 cup sugar
1/2 tsp vanilla
1 cup flour
1½ cups sweetened shredded coconut, divided
1/2 cup chopped macadamia nuts

Mix eggs, sour cream, sugar, and vanilla. Mix in flour, 1 cup coconut (1/2 cup reserved for sprinkling), and macadamia nuts. Drop spoonfuls of coconut mixture over chocolate base and gently spread to an even layer. Sprinkle with reserved 1/2 cup coconut. Bake 25 minutes until golden and center is set. Cool completely in pan. Lift cake from pan, peel off foil, and cut into bars.

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If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Very Versatile Perfect Cookies

The original recipe comes from picky-palate.com, her recipe for How to make Perfect M and M Cookies. I have made this recipe quite a few times in the past few months, I just switch up the flavor instant pudding I use and the types of chips, nuts, etc. to change up the taste. Pictured here, I made one cookie with coconut pudding, white chocolate chips, coconut, and macadamia nuts. The other uses chocolate pudding, dark chocolate cocoa, dark chocolate chips, and cinnamon chips. Infinite combinations, I can’t wait to try more!

Very Versatile Perfect Cookies

Coconut Macadamia Nut White Chocolate Chip:
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1/2 tsp vanilla
1½ cups flour
3 Tbl coconut instant pudding
1/2 tsp baking soda
1/2 tsp salt
3/4 cup white chocolate chips
1/2 cup coconut
1/2 cup chopped macadamia nuts

Preheat oven to 350°. Line baking sheet with silpat or parchment paper. Cream butter, sugar, and brown sugar until well combined. Add egg and vanilla, mix to combine. Add flour, pudding mix, baking soda and salt, stir to combine. Stir in chips, coconut, and nuts. With medium cookie scoop, place dough 1″ apart from each other on prepared baking sheet. Press each scoop of dough down slightly. Bake 10-12 minutes, do not over bake. Let cool on cookie sheet for 10 minutes before transferring to cooling rack.

Dark Chocolate Cinnamon Chip Cookies:
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1/2 tsp vanilla
1¼ cups + 2 Tbl flour
2 Tbl unsweetened dark cocoa
3 Tbl chocolate instant pudding
1/2 tsp baking soda
1/2 tsp salt
3/4 cup cinnamon chips
1/2 cup dark chocolate chips

Preheat oven to 350°. Line baking sheet with silpat or parchment paper. Cream butter, sugar, and brown sugar until well combined. Add egg and vanilla, mix to combine. Add flour, cocoa, pudding mix, baking soda and salt, stir to combine. Stir in cinnamon chips and chocolate chips. With medium cookie scoop, place dough 1″ apart from each other on prepared baking sheet. Press each scoop of dough down slightly. Bake 10-12 minutes, do not over bake. Let cool on cookie sheet for 10 minutes before transferring to cooling rack.

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If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

White Chocolate Macadamia Nut Muffins

A new favorite!  This is not your everyday muffin, definitely special.  These would be great for a brunch or shower, make them as mini muffins.  The salty macadamia nuts and creamy white chocolate, yum!

White Chocolate Macadamia Nut Muffins

Muffin Batter:
1-3/4 cups flour
3/4 cup sugar
2-1/2 tsp baking powder
1/2 tsp salt
1 egg
1/2 cup milk
1/4 cup butter, melted
3/4 cup white chocolate chips
3/4 cup chopped macadamia nuts

Glaze:
1/2 cup white chocolate chips
2 Tbl heavy whipping cream

Preheat oven to 400°. In large bowl, combine flour, sugar, baking powder, and salt. In another bowl, combine egg, milk, and butter; stir into dry ingredients just until moistened. Fold in chips and nuts. Evenly distribute batter into 12 or 6 (depending on the size you want) paper-lined muffin cups, sprayed cups, or Demarle tray (no prep necessary). Bake 15-18 minutes for 12 smaller muffins, 20-22 minutes for 6 large muffins, or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. For glaze, in microwave, melt chips with cream at 70% power for 1 minute; stir. Microwave at additional 10 to 20 second intervals, stirring until smooth. Drizzle over warm muffins. Serve warm. From tasteofhome.com.

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If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Loaded Banana Oatmeal Cookies

Another way to use over ripe bananas!  I believe these are pretty good, a combination of many delicious flavors.  I think you will like them too.

1¾ cups flour
1¾ cups old fashioned oats
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
3/4 cup butter, softened
1 cup sugar
1 egg
1 cup mashed banana
1 tsp vanilla
1 cup chopped macadamia nuts
1 cup white chocolate chips
3/4 cup toffee bits

Preheat oven to 375°.  In medium bowl, mix flour, oats, baking soda, cinnamon, nutmeg, and salt.  In large bowl with electric mixer, cream butter and sugar.  Add egg, mashed banana, and vanilla.  Mix in dry ingredients.  Mix in macadamia nuts, white chocolate chips, and toffee bits.  Drop scoops of dough onto Silpat lined sheet or ungreased cookie sheet.  Bake for 8 minutes or until just turning golden.  Cool on sheet for 5 minutes, finish cooling on wire rack.

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If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

White Chocolate Cranberry Macadamia Nut Cookies

Macadamia nuts are expensive!  But, they are a unique flavor and once in a while a wonderful splurge.  These nuts are a favorite of my dad and I remember he usually had a can of them for snacking on his desk in the back office of our grocery store.  I can see him now…popping those nuts into his mouth while he worked.  Good times, love you dad!

3 cups flour
1 tsp baking soda
3/4 tsp salt
1 cup butter, softened
1 cup brown sugar
3/4 cup sugar
2 eggs
1 Tbl vanilla
1½ cups dried cranberries
1½ cups white chocolate chips
1 cup coarsely chopped roasted salted macadamia nuts

Preheat oven to 350°.  Sift together flour, baking soda, and salt into medium bowl.  Using electric mixer, cream butter, sugar, and brown sugar.  Beat in eggs, 1 at a time, then vanilla.  Add dry ingredients and beat just until blended.  Stir in cranberries, white chocolate chips, and nuts.

Drop dough by scoop onto Silpat lined perforated sheet or cookie sheet.  Bake cookies until just golden, about 8-15 minutes depending on size, watch carefully. Cool on sheets.

Recipe from Bon Appétit.

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If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Giant Chocolate Chip Cookies

If your New Year’s resolution is to limit yourself to one cookie, I have the cookie for you!

1½ cups old-fashioned oats (not instant or quick oats)
1½ cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla extract
2 cups semisweet chocolate chips (milk chocolate, dark chocolate, or white baking chips, or use a mix)
1 cup chopped toasted pecans, walnuts or macadamia nuts

Preheat oven to 350°.  Place oats and 1/2 cup flour in food processor, blend until oats are almost ground.  Transfer oat mixture to medium bowl.  Mix in remaining 1 cup flour, baking soda, baking powder, and salt.

Using electric mixer, cream butter, sugar, and brown sugar.  Add eggs and vanilla, beat until well blended.  On low, beat in dry ingredients just until blended (do not over beat).  Stir in chocolate chips.

Drop batter by 1/4 cupfuls onto cookie sheets, spacing evenly, 6 mounds per sheet.  Press down slightly with bottom of drinking glass dipped in sugar.  Bake cookies 8 minutes, turn cookie sheet around and continue baking until golden brown, about 4 to 5 minutes longer.  Cool cookies on sheets for 2 minutes then transfer to wire racks and cool completely.

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

White Chocolate Macadamia Nut Blondies with Cinnamon Chips & Coconut

Is the name too long?  I just wanted to name everything in these yummy bars.  I was so excited when I saw cinnamon chips at my local store.  In the past I have ordered them online.  So, here is my blondie recipe using lots of my loves…white chocolate, macadamia nuts, cinnamon chips, and coconut. Too much?  No, when you taste them I think you will agree, just right!

White Chocolate Macadamia Nut Blondies

1/2 cup butter
1½ cups white chocolate chips or pieces, divided
1¹⁄3 cup flour
3/4 tsp baking powder
1/4 tsp salt
1 cup macadamia nuts, roughly chopped
1/2 cup cinnamon chips
1/2 cup coconut
1/2 cup sugar
2 large eggs, beaten
1 tsp vanilla

Preheat oven to 350°.  Foil line a 9×13 pan, and spray with non-stick spray.

Place butter and 1 cup of white chocolate in a large saucepan.  Place saucepan over very low heat and stir mixture frequently. Remove from heat just as butter and white chocolate are almost melted, set aside for five minutes to cool.

In a medium bowl, stir together flour, baking powder, salt, macadamia nuts, remaining 1/2 cup white chocolate, cinnamon chips, and coconut.

Add sugar to melted white chocolate mixture and stir to combine.  Add beaten eggs and vanilla to saucepan and stir until well combined.  Add flour mixture to white chocolate mixture.  Stir until just combined.

Transfer mixture to prepared pan and spread evenly with a spatula or sprayed fingers.

Bake for about 25 to 30 minutes, it will be golden brown, and toothpick will come out clean when inserted in center.  Do not over bake.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.