Tag Archives: semi sweet chocolate

Ono Sweeeeet: Macadamia Nut Blondies – Hawaii

This week’s bitter cold and snow had us dreaming of Hawaii. The sun, the crashing surf, the soaring peaks of Mauna Kea and Mauna Loa. Hawaii has some great food that we’ve talked about before, and no list would be complete without the macadamia nut.

Macadamia Nut Blondies - Hawaii

Macadamias are not native to Hawaii (Australia takes credit for that), but they have a long history in the Aloha State. Trees were first planted in 1881, and commercial cultivation began in the 1920s. The state has 700 macadamia nut farms. While other states including California and Florida produce this nut, they are very much associated with the Aloha State. Walk into any shop or restaurant in Hawaii and you’ll find macadamia nut confections, including ice cream, pies, cookies and chocolates.

Cookie bars are always a hit with the StateEat kids so we decided to try our hand at Macadamia Nut Blondies. We got crazy and used two kinds of chocolate but if you don’t like white chocolate, just use the semi-sweet. Truly ono (Hawaiian pidgin for delicious)!

If you are lucky enough to be headed to Hawaii soon, don’t miss Mt. Haleakala on the island of Maui. You can hire an outfitter so you can bike down, or just go up on your own for some hiking and to watch sunset. But bring warm clothes, it dips into the 40s when the sun goes down.

Us Hiking Above the Clouds on Mt. Haleakala, 2010
Us Hiking Above the Clouds on Mt. Haleakala, 2010

Macadamia Nut Blondies

  • Servings: 4-8
  • Difficulty: easy
  • Print


  • 1 ½ cups firmly packed brown sugar
  • 1 cup butter, unsalted, room temperature
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 ¼ cups flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup white chocolate, broken into chunks
  • 3/4 cup semi-sweet mini chocolate chips
  • 3/4 cup macadamia nuts, toasted and roughly chopped


Add macadamia nuts to a sauté pan over medium heat. Toast, tossing the nuts every few minutes, until the edges of the nuts begin to brown, about 3-4 minutes. Remove from heat. Let cool before chopping.

In mixing bowl, beat sugar and butter until smooth and creamy, about 3 minutes. Add eggs and vanilla and beat until incorporated.

In a separate bowl, add flour, baking soda and salt. Add flour mixture to the wet ingredients and mix by hand, just until incorporated. Gently add the chocolates and nuts.

Grease a 9×9 glass baking dish. Add dough and smooth evenly and into corners. Bake at 375 degrees for 20-25 minutes until the top is golden brown and an inserted toothpick comes out clean. Let cool before slicing.


Holy Chip: Chocolate Covered Potato Chips – North Dakota

Everything is better with chocolate. That’s a motto we can get behind and we think most of you would agree. Widman’s Candy Company, located in Grand Forks and Fargo (along with Crookston,

Chocolate Covered Potato Chips - N. Dakota


MN), has been in the chocolate business since the 1880s. The Widman family has an amazing array of chocolate dipped items including some startling candidates (pickles and olives) but by far their most popular item is their chocolate covered potato chips. Called “chippers” these sweet-n-salty snacks are made from Red River Valley potatoes.

We recreated this signature delight with dark chocolate, but Widman’s uses milk and dark chocolate, as well as white almond and peanut butter. Use whatever chocolate you like best. We guarantee these chips will disappear faster than you can say “Holy Chip!”

The 50th Annual Potato Bowl will take place September 8-12, 2015 in Grand Forks, ND. Events include a golf outing, a French fry feed, fireworks and of course, the culminating event, the football game between University of North Dakota vs. Drake University.

Chocolate Covered Potato Chips

  • Servings: 6-8
  • Difficulty: easy
  • Print


  • 1 cup semisweet chocolate chips
  • 5 ounces ridged potato chips
  • 2-3 teaspoons vegetable oil


Heat the chocolate in a double boiler until melted. Remove from heat and stir in oil until a smooth consistency is reached. Dip half of each chip in chocolate, or if preferred, dip completely. Let excess chocolate drip off back into the saucepan. Place chip on a baking sheet lined with wax paper. Repeat with remaining chips. Let cool in fridge.