Black and White Chocolate Macadamia Bars

It was my friend Julie’s birthday on Tuesday and when I saw her on Thursday at book group, I asked her if she had gotten enough chocolate on her birthday.  She paused a moment before answering and then replied in a disappointed tone, “No,  I did not!” so these fudgey, gooey bars are a late birthday present for my funny, crazy friend Julie.  Happy Birthday Julie, enjoy!  (The recipe comes from Betty Crocker again (how I love her!).

cookie base:

1 (1 pd, 1.5 oz) pouch Betty Crocker sugar cookie mix

2 tablespoons flour

1/3 cup butter, softened

1 egg

fudge filling:

1 (12 oz) bag semisweet chocolate chips (2 cups)

1 (14 oz) can sweetened condensed milk

1 egg

2 teaspoons vanilla

1 cup chopped macadamia nuts (I used walnuts)

1/4 cup white vanilla baking chips

1 teaspoon oil

1  Heat oven to 350.  Spray 9 x 13″ pan with cooking spray.

2  In a large bowl, mix cookie mix, flour, butter and egg until well mixed (batter will be thick).  Press dough into bottom of prepared pan.  Bake 16 – 18 minutes or until light golden brown.  Cool 10 minutes.

3  Meanwhile, in a small saucepan, melt 1 cup of chocolate chips and half of sweetened condensed milk over medium low heat, stirring frequently, removing from heat when melted and smooth.  Stir in remaining sweetened condensed milk, egg and vanilla.  Spread over crust.  Sprinkle with remaining 1 cup chocolate chips and nuts.

4  Bake 22 – 25 minutes or until set.  Cool completely, about 30 minutes.

5  For white chocolate drizzle, place white chips and oil in small resealable bag.  Microwave on medium for 1 minute – 1 minute 15 seconds, turning bag over after 25 seconds.  Squeeze bag until chips are melted and smooth.  Cut small tip off 1 corner of bag and drizzle over bars.  Let stand about 10 minutes before cutting into bars.

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