Macademia Nut Bark
For me, it's hard to go wrong with chocolate and macadamia nuts. I make this recipe when I'm sure I have somebody to give it to, or I'll eat most of the batch by myself!
Ingredients
- 1 pound (16 ounces) white chocolate
- 3/4 pound (12 ounces) milk chocolate
- 3 cups coarsely chopped macadamia nuts
Instructions
- Line a 17 1/4 x 11 1/2 inch jelly roll pan with foil or waxed paper.
- Melt the white and milk chocolate separately in the microwave or in a double boiler.
- Add 1 1/4 cup to each of the chocolates and stir.
- Take the white chocolate and make 3 stripes with it down the length of the pan, one in the center and one on either side, leaving room for the milk chocolate.
- Pour the milk chocolate into the pan in between the white chocolate stripes.
- Using a spatula, swirl the chocolates together to create a marbled look.
- Sprinkle the remaining 3/4 cup macadamia nuts on top.
- Refrigerate until firm, about 1 1/2 hours.
- Once the chocolate has cooled, lift from the pan with the foil or waxed paper.
- Break the chocolate into irregular sized pieces.
- Makes about 2 1/4 pounds of candy.
