White Chocolate Cranberry Macadamia Blondies are rich, decadent and heavenly. These amazing bar-type cookies are made with white chocolate chips, craisins, and macadamia nuts. Fabulous for tailgating parties, potlucks and backyard barbecues. Great for holiday baking, too.
Spray a 9x13” glass baking dish with Baker’s Joy Cooking Spray.
In a small cookie sheet of toaster oven toast macadamia nuts for about 5 minutes at 350 degrees. Set aside.
In a small saucepan over low heat melt 1 cup of the white chocolate chips and the butter.
Stir until smooth.
Be careful not to have too high a temperature or the morsels will scorch.
Remove from heat and cool.
In a large mixing bowl, cream the eggs, granulated sugar, vanilla, salt, and baking powder with an electric mixer until smooth.
Add melted chocolate mixture and beat with electric mixer one more time.
Add UNBLEACHED flour, macadamia nuts, remaining white chocolate chips and craisins.
Stir with a wooden spoon until ingredients are well combined.
Spread batter evenly over prepared pan.
Bake for 30-35 minutes until a toothpick inserted in center comes out clean.
Cool blondies completely in pan before cutting.
Notes
NOTE: This recipe requires REAL white chocolate chips, NOT vanilla chips OR premiere white baking chips. Those have NO cocoa or chocolate in them and are NOT substitutes for REAL white chocolate chips.
NOTE: The only place in the DFW metroplex I can locate REAL chocolate chips is at Kroger (their private selection) or Trader Joes.