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Prep time
10 minutes
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Cook time
30 minutes
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Serves
6-8
Author Notes
Indulge in these white chocolate pumpkin macadamia bars! A perfect blend of creamy white chocolate, spiced pumpkin, and crunchy macadamias makes this treat a wholesome and irresistible dessert. —Love Macadamia
Ingredients
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2 1/2 cups
gluten-free flour
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1 teaspoon
baking powder
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1 teaspoon
baking soda
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1/3 cup
monk fruit sweetener, regular
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1/3 cup
monk fruit sweetener, golden
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1
can pumpkin puree
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1/2 tablespoon
pumpkin pie spice
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1/2 tablespoon
vanilla extract
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1/4 cup
butter, softened
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1
egg
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1 cup
dry roasted macadamias
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3/4 cup
white chocolate baking chips
Directions
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Preheat the oven to 350 degrees F.
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In a medium sized mixing bowl, add all of the dry ingredients and mix together.
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In a separate mixing bowl, add in egg and the remaining wet ingredients. Mix all of the wet ingredients until fully combined.
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Add the dry mixture to the wet ingredients slowly and then mix until combined.
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Fold in 80gm of dry roasted macadamia nuts and ½ cup white chocolate chips Line a 9x9 baking tray with parchment paper and spray with non-stick spray.
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Pour the batter into the tray and spread in an even layer. Top the batter with 40gm of dry roasted macadamias and the last ¼ cup of white chocolate chips.
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Put into the oven and bake for 30 minutes, rotating halfway through the baking time.
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Remove from the oven and let cool before slicing. Once cooled, slice. **Recipe via houseofmacadamias.com.
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