Ingredients for White Chocolate Macadamia Nut Bark
- Semi Sweet Chocolate Chips
- White Chocolate Chips
- Macadamia Nuts
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How to Make White Chocolate Macadamia Nut Bark
- Line a baking sheet with parchment paper, leaving an overhang on the sides for easy removal.
- In a microwave-safe bowl, melt 12 ounces of semisweet chocolate chips in 30-second intervals, stirring until smooth. Reserve 1/4 cup of the melted chocolate for later.
- Pour the melted semisweet chocolate onto the prepared baking sheet and spread evenly to create a single layer.
- In a separate microwave-safe bowl, melt 8 ounces of white chocolate chips in 30-second intervals, stirring until smooth. Reserve 1/4 cup of the melted white chocolate for later.
- Drizzle the melted white chocolate over the semisweet chocolate layer.
- Using a toothpick or knife, gently swirl the melted chocolates together to create a marbled effect.
- Sprinkle 1 cup of macadamia nuts (or toasted almonds) and the reserved semisweet and white chocolate chips over the chocolate layer.
- Gently press the nuts and chips into the melted chocolate.
- Refrigerate for at least 30 minutes, or until the chocolate is firm.
- Lift the bark from the baking sheet using the parchment paper overhang.
- Break the chocolate bark into bite-sized pieces.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
390g
Fat
177g
Carbs
35g
