Chewy Choco-Nut Triangles

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photo by:kraft

Save time during the holiday rush by assembling and freezing these great-tasting treats ahead of time.

time

prep:

20 min

total:

45 min

servings

total:

32 servings

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What You Need

3/4

cup butter, softened

1-1/2

cups packed brown sugar

eggs

1-1/2

cups flour

tsp. CALUMET Baking Powder

1-1/2

pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), divided

cup PLANTERS Salted Peanuts, coarsely chopped

oz. BAKER'S Semi-Sweet Chocolate

Make It

HEAT oven to 350ºF.

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Beat butter and sugar with mixer until light and fluffy. Blend in eggs, flour and baking powder. Chop 5 oz. white chocolate; stir into batter with nuts. Spread onto bottom of prepared pan.

BAKE 20 to 25 min. or until toothpick inserted in center comes out clean. Cool completely.

MICROWAVE remaining white chocolate as directed on package; drizzle over dessert. Repeat with semi-sweet chocolate; let stand until firm. Use foil handles to lift dessert from pan before cutting into triangles to serve.

Kraft Kitchens Tips

How to Chop Chocolate

To coarsely chop the chocolate, place the chocolate on a parchment paper-covered cutting board and chop to desired size, using a serrated knife. Lift the ends of the paper and pour the chocolate into a bowl or measuring cup to measure before use in your recipe.

Substitute

Substitute parchment paper for the foil.

How to Package Cookies for Gift-Giving

Holiday cookie gifts become extra special when packaged in creative containers. Try clean wooden boxes, flower pots, pretty kitchen towels and new baking pans. Just line the containers with waxed paper, plastic wrap or foil. If using decorative tissue paper, wrap small stacks of cookies in plastic wrap before placing in container. Keep flavors intact by wrapping each type of cookie separately. Be sure to pack crisp cookies separately from moist cookies to prevent crisp cookies from becoming soft.

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trt1e

posted:2/10/2007

I've made these twice now in the past week! My husband loves them and my friends at work did too. The second time I made them, I couldn't find the white chocolate squares so I used chips. That worked fine, but I couldn't melt them for the top. And I also used a cookie sheet the second time and I like the thickness better.

ommy2

posted:1/16/2007

I made these as Christmas gifts along with other cookies and I got the most compliments on these. My husband and father love them. I've had people ask for the recipe. They do come out thicker than the picture-but that is not a problem-they taste wonderful. The drizzling is not hard. Melt the chocolate and put it in a small ziploc. Cut a small hole and squeeze away! These never last long around my house.

mkmarvin

posted:1/16/2007

I loved this recipe. I actually cut the recipe in half because I was trying it out on my husband and brother to see if they were any good. They loved them too!

nicolemd

posted:1/6/2007

This is very yummy. I don't like peanuts so I tried pecans the first time I made it. I made it again today, and tried it with walnuts - equally delicious. Taste good too without adding the chocolate drizzals on top. This recipe is a keeper in our household!!

AngieLuan

posted:12/30/2006

My family gobbled these down fast. They did come out thicker than the picture, but still quite tasty!

hlhamiltong

posted:12/24/2006

Like the others stated, mine came out too thick/fluffy, even after using a bigger pan and spreading out more (after reading other reviews). I suspect two things: high altitude (I'm at 6000 ft) and I tend to beat batters too long. Also, I used cashews instead of peanuts which came out great. I'll give this one another shot.

letshinelaurie

posted:12/24/2006

I used macadamia nuts instead. They turned out great but I had to cook mine for 40 minutes. I wish I had read the comments here first which I usually do to get tips. I was debateing to use the jelly roll pan. I will next time. Tip about the chocolate drizzle. Cut a very tiny hole if you want it to look like theirs and cut the bars right after so the chocolate won't crumble on you. Cut pushing large Chef's knife straight down don't drag it across. Clean your knife off in between cuts to keep them looking neat. Merry Christmas!!

valessandro

posted:12/23/2006

I used a jelly roll pan (15 x 10) and the recipe came out great -- if the pan were smaller I think the bars would be too thick. The peanuts & white chocolate are a nice accent to the great chewiness.

willow17wisp

posted:12/23/2006

I made this for a fundraiser. It sold like hot cakes! I agree that the chocolate drizzle isn't very easy to do. So I did the choco chip/white choco chip substitue as well. Came out great! Also sprinkles or M&Ms would dress it up!

nho411

posted:12/19/2006

Really easy to make. Mine also turned out thicker than what the picture shows. Because they came out thick, I cut mine into squares, it just didn't look as nice when I cut them into triangles. I did not have squares of white chocolate, instead I measured about 6 tablespoons of white chocolate chips and added it to the batter. They came out perfect. Really delicious! I will make these again.