White Chocolate Macadamia Bark

[mail2us]

One 3-1/2 oz jar macadamia nuts, coarsely chopped
1/4 cup sweetened flaked coconut
1-1/2 cups white chocolate chips, about one and one-half 6 oz packages

Grease the botton of an 8-inch square pan, then line the pan with wax paper leaving edges to lift out after bark is hard.

Heat skillet over medium heat and toast the nuts first and set a side and then toast the coconut and set aside.

Melt chocolate chips in a medium-size heavy sauce pan over very low heat until melted and smooth.

Remove from heat and stir in nuts.

Spread chocolate mixture evenly in prepared pan and sprinkle with the toasted coconut, pressing in the coconut gently.

Refrigerate at least 30 minutes until set.

Remove bark from pan and peel off the wax paper and break in to irregular pieces.

Store in air tight container in refrigerator up to 2 weeks.

ENJOY!!! Judy

[Wayne and Carolyn Mathews]

Judy, do you REALLY think there would be enough around to store for 2 weeks? That bark sounds so good that I'm sure it wouldn't last 2 days at my house, let alone two weeks!

Thanks for sharing what sounds like an easy-to-make, diet-wrecking treat. I love macademia nuts and coconut--can't wait to try your recipe.

Carolyn

[Icehouse]

Mmmmmmmm. Thanks for sharing!

[adelmoll]

Oh my Judy... This must be what Bill was raving about. I resisted it today but now he is going to be begging me to make it. LOL

Thanks for posting.

Helen