Randy Mayor; Melanie J. Clarke
Yield
2 dozen bars (serving size: 1 bar)

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Coat a 13 x 9-inch baking pan with cooking spray; dust with 1 tablespoon flour.

Step 3

Place the sugar, margarine, evaporated milk, and egg whites in a large bowl, and beat with a mixer at medium speed for 1 minute. Lightly spoon 2 cups flour into dry measuring cups, and level with a knife. Combine 2 cups flour, salt, and baking soda in a small bowl, stirring well with a whisk. Gradually add the flour mixture to the sugar mixture, and beat with a mixer at low speed just until blended. Stir in the chips and macadamia nuts.

Step 4

Spoon the batter into prepared pan. Microwave the syrup at high 45 seconds or until warm, and stir. Drizzle the caramel syrup diagonally across batter. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool.

Ratings & Reviews

rstarrlemaitre's Review

Co2l2en
January 20, 2013
These are much like a butterscotch blondie, only lighter. The white chocolate chips and macadamia are great chunks in each bite, and I loved the caramel on top. Would have liked them to be less chewy and more airy though, so minus a star for texture.

Co2l2en's Review

rstarrlemaitre
February 03, 2010
I made this recipe using whole wheat white flour, dark chocolate pieces, and dark chocolate syrup. It was excellent. The bars were very soft and moist. The chocolate was a nice touch- however, I'd add the chocolate syrup at the end instead of baking with it- I will definitely try the white chocolate and macademia nuts next time.