Recipes and Cooking Chocolate-Shortbread Blondies with Macaroon Topping Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 12, 2012 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 32 mins Total Time: 30 mins Servings: 32 Jump to Nutrition Facts Ingredients 3 ½ cup all-purpose flour ⅔ cup granulated sugar ½ cup unsweetened cocoa powder 1 ⅔ cup butter ½ cup miniature semisweet chocolate pieces 2 cup packed brown sugar 2 eggs 2 teaspoon vanilla 1 teaspoon baking powder ¼ teaspoon baking soda 1 cup chopped salted cashews or peanuts 1 Recipe Macaroon Topping Melted milk chocolate (optional) Macaroon Topping ⅓ cup sugar ¼ cup all-purpose flour 1 ¼ cup unsweetened flaked coconut 3 egg whites, lightly beaten ½ teaspoon vanilla Directions Preheat oven to 350°F. Line a 13x9x2-inch baking pan with heavy foil, extending the foil over edges of pan. Grease foil; set pan aside. For crust, in a medium bowl stir together 1-1/2 cups of the flour, the granulated sugar, and cocoa powder. Using a pastry blender, cut in 1 cup of the butter until mixture resembles coarse crumbs. Stir in chocolate pieces. Press mixture evenly onto the bottom of the prepared pan. Bake about 8 minutes or until set. Prepare Macaroon Topping; set aside. Meanwhile, in a medium saucepan cook and stir brown sugar and the remaining 2/3 cup butter over medium heat until butter is melted and mixture is smooth. Cool slightly. Add eggs, one at a time, beating with a wooden spoon after each addition just until combined. Stir in vanilla. Stir in the remaining 2 cups flour, baking powder, and baking soda. Stir in cashews. Pour batter over crust, spreading evenly. Spoon Macaroon Topping over batter; carefully spread to edges of pan. Bake for 32 to 34 minutes or until topping is light brown. Cool in pan on a wire rack. If desired, drizzle with melted milk chocolate. Using the edges of the foil, lift uncut bars out of pan. Cut into bars. Macaroon Topping In a medium bowl stir together sugar and flour. Stir in coconut, egg whites, and vanilla. Layer bars between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months. To serve, let stand at room temperature for 15 minutes if chilled. Thaw bars if frozen. Rate it Print Nutrition Facts (per serving) 291 Calories 15g Fat 38g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 32 Calories 291 % Daily Value * Total Fat 15g 19% Saturated Fat 9g 45% Cholesterol 37mg 12% Sodium 160mg 7% Total Carbohydrate 38g 14% Total Sugars 24g Protein 4g Calcium 30.3mg 2% Iron 1.4mg 8% Potassium 107mg 2% Folate, total 32.3mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.