Hawaiian Joy Bars Recipe

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This is like a trip to the islands with the hint of rum and the nuts and coconut. I served them to my family and at my work and church, and I always hear murmurs of appreciation.—Jennifer Neckermann, Wentzville, Missouri

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Hawaiian Joy Bars Recipe

Prep: 20 min. Bake: 35 min. + cooling

Yield: 24 Servings

20 35 55

Ingredients

1 cup butter, melted
2 cups packed brown sugar
2 eggs, lightly beaten
1/3 cup rum
3 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2-1/4 cups semisweet chocolate chips, divided
1 package (10 to 12 ounces) white baking chips
1-1/2 cups flaked coconut
1-1/2 cups macadamia nuts, chopped
1 teaspoon shortening
1 ounce white baking chocolate

Directions

In a large bowl, stir the butter, brown sugar, eggs, rum and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; gradually add to butter mixture. Stir in 2 cups chocolate chips, white chips, coconut and nuts.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until golden brown. Cool on a wire rack.
In a microwave, melt shortening with remaining chocolate chips; drizzle over bars. Melt white baking chocolate; drizzle over bars. Store in an airtight container. Yield: 2 dozen.

Nutritional Facts 1 bar equals 429 calories, 25 g fat (13 g saturated fat), 40 mg cholesterol, 252 mg sodium, 49 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Hawaiian Joy Bars in The Taste of Home Cookbook , p92

About Macadamia Nuts

The macadamia nut tree originated in Queensland, Australia and was brought to Hawaii in 1882. Today, virtually all of the world's macadamias are grown on the Big Island. It takes about 7 years for a macadamia to bear fruit, making the nut an in-demand delicacy. It takes 300 pounds of pressure per square inch to crack the shell of the macadamia, making it one of the hardest of all nuts to crack open. Because of that, macadamia nuts are mostly sold shelled.

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Hawaiian Joy Bars

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(1-1) of 1 reviews

Reviewed on May. 19, 2013 by mickog

If you are hesitant to try this recipe because no one has rated it, don't be! I prepared this for a Tea Luncheon of 50 people and was asked for the recipe by HUSBANDS afterwards. It is simple to make, delicate but delicious in flavor and you can always cut back (or omit) the coconut if you are not a fan. I'd give it a 10 stars if I could!