Header is editable on language level pages and above in content hierarchy (this text is being shown in edit mode only)

Chunky Macadamia Bars

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 15  Minutes

Ingredients

  Amount Per Serving % DV *
Calories250
Calories from Fat110
Total Fat12 g18% DV
Saturated Fat7 g35% DV
Trans Fat0 g
Cholesterol30 mg10% DV
Sodium120 mg5% DV
Total Carbohydrates34 g11% DV
Dietary Fiber0.0 g0% DV
Sugars25 g
Protein3 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron4% DV
  Amount Per Serving % DV *
Calories250
Calories from Fat110
Total Fat12 g18% DV
Saturated Fat7 g35% DV
Trans Fat0 g
Cholesterol30 mg10% DV
Sodium120 mg5% DV
Total Carbohydrates34 g11% DV
Dietary Fiber0.0 g0% DV
Sugars25 g
Protein3 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron4% DV
  • 3/4 cup butter or margarine (1-1/2 sticks) , softened
  • 1 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1-3/4 cups HERSHEY'S MINI KISSES Brand Milk Chocolates (10-oz. pkg.)
  • 3/4 cup macadamia nut baking pieces
  • VANILLA GLAZE (recipe follows)

Directions

  • 1. Heat oven to 375°F.
  • 2. Beat butter, brown sugar and granulated sugar in large bowl until fluffy. Add egg and vanilla; beat well. Add flour and baking soda; blend well. Stir in 1 cup baking pieces and nuts; press into ungreased 13x9x2-inch baking pan. Sprinkle with remaining 3/4 cup chocolates.
  • 3. Bake 22 to 25 minutes or until golden brown. Cool completely in pan on wire rack. Drizzle VANILLA GLAZE over top; allow to set. Cut into bars. Makes about 24 bars.
  • VANILLA GLAZE: Combine 1 cup powdered sugar, 2 tablespoons milk and 1/2 teaspoon vanilla extract in small bowl; stir until smooth. About 1/3 cup glaze.

Our Best Baking Tips

Hershey’s expert bloggers have all the sweet ideas you need to Bake Happy.

Read the Blog