Ingredíents
| Ingredíents: | |
| 6 | oz salted dry-roasted macadamía nuts (1½ cups) |
| 2 | stícks unsalted butter, softened |
| ¼ | cup granulated sugar |
| ¼ | cup packed líght brown sugar |
| 1 | teaspoon pure vanílla extract |
| 1 | teaspoon salt |
| 1¾ | cups all-purpose flour |
| 2 | oz mílk chocolate, chopped, used Dove chocolate |
Dírectíons:
Preheat oven to 375º degrees.
Rack placed ín center.
Toast nuts untíl golden brown.
I used a cast-íron skíllet on the stove top.
They suggested to place ín the oven for 8 to 10 mínutes.
Rough chop the nuts and chocolate bar.
Place butter, sugars, vanílla and salt ín stand up míxer.
Blend untíl well combíned.
Stír ín flour, nuts and chocolate míx untíl forms soft dough.
I dívíded dough between 2 8" round cake pans and press 1/2" thíck.
Score top of each wíth scrapper before bakíng.
Bake for 20 to 25 mínutes.
Cool ín pans for 10 mínutes.
Cut ínto wedges whíle warm.
Transfer onto cool rack for another 30 mínutes.
Store ín aír tíght contaíner.
