Ingredients
2 cups flour
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp baking soda
1 cup butter , or margarine, softened
1/2 cup sugar
1/2 cup brown sugar, packed
1 cup solid pack pumpkin
1 egg
2 tsp vanilla
2 cup white chocolate chips
2/3 cup macadamia nuts, chopped
Preparation
Combine flour, spices and baking soda in a small bowl.
Beat butter and sugars in a large bowl until creamy. Beat in pumpkin, egg and vanilla until blended.
Gradually beat in the flour mixture. Stir in 1 ½ cups of the white chips and the nuts.
Spread into a greased 15.5x10.5 jelly roll pan.
Bake in a preheated 350-degree oven for 18-20 minutes until a toothpick comes out clean. Cool in the pan on a wire rack and cut into bars or squares.
Place the remaining white chips in a heavy-duty plastic bag. Microwave on high for 45 seconds and knead. Microwave at 10-second intervals as needed, kneading until smooth.
Cut a tiny part of the bag’s tip and pipe the chocolate over the bars before serving.
