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Prep 20min
Total2hr20min
Servings36
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Ingredients
3/4
cup butter, softened
1/4
cup packed brown sugar
1 1/2
cups Gold Medal™ all-purpose flour
1/2
teaspoon salt
1/2
cup chopped dry-roasted macadamia nuts
1
can (14 oz) sweetened condensed milk (not evaporated)
1
bag (12 oz) white vanilla baking chips (2 cups)
4
oz dried pineapple, finely chopped (3/4 cup)
1
bag (12 oz) semisweet chocolate chips (2 cups)
1
tablespoon butter
1/4
cup whipping cream
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Steps
1
Heat oven to 350°F. In medium bowl, beat 3/4 cup softened butter and the brown sugar until creamy. Add flour and salt; mix until soft dough forms. Stir in nuts. Press in ungreased 9-inch square pan. Bake 25 to 30 minutes or until light golden brown. Cool 10 minutes.
2
In medium microwavable bowl, microwave sweetened condensed milk and vanilla baking chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until chips are completely melted and mixture is smooth. Stir in dried pineapple. Pour over shortbread in pan. Refrigerate about 1 1/2 hours or until set.
3
In small microwavable bowl, microwave chocolate chips, 1 tablespoon butter and the whipping cream uncovered on High 1 to 2 minutes, stirring every 30 seconds, until chips are completely melted. Spread over pineapple layer. Refrigerate about 1 hour or until set. For 36 bars, cut into 6 rows by 6 rows. Store covered in refrigerator.
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To cut bars easily, line bottom and sides of 9-inch square pan with foil, leaving foil overhanging at 2 opposite sides of pan. Make bars as directed. Use foil to lift bars from pan, then pull foil from sides of bars before cutting.
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