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Photo: Melina Hammer; Styling: Vanessa Rocchio

Coconut, Macadamia Nut, and Dark Chocolate Bark

Southern Living OCTOBER 2013

  • Yield: Makes 6 servings
  • Hands-on:10 Minutes
  • Total:40 Minutes

Ingredients

  • 1 cup 60% cacao bittersweet chocolate morsels
  • 1/4 cup toasted sweetened coconut
  • 1/4 cup chopped unsalted, dry roasted macadamia nuts
  • sea salt
  • 3 tablespoons white chocolate morsels
  • 1/2 teaspoon canola oil

Preparation

Microwave 1 cup 60% cacao bittersweet chocolate morsels in a microwave-safe bowl at HIGH 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Spread melted chocolate into an 8 1/2- x 7-inch rectangle (about 1/4-inch thick) on a wax paper-lined baking sheet, using an offset spatula. Sprinkle chocolate with 1/4 cup toasted sweetened coconut; 1/4 cup chopped unsalted, dry roasted macadamia nuts; and a pinch of sea salt. Microwave 3 Tbsp. white chocolate morsels and 1/2 tsp. canola oil in a microwave-safe bowl at HIGH 1 minute or until melted and smooth, stirring at 15-second intervals. Drizzle over chocolate bark. Chill bark 30 minutes or until firm. Break into pieces.

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Coconut, Macadamia Nut, and Dark Chocolate Bark recipe

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