Best White Chocolate Macadamia Nut Bark Recipes

WHITE CHOCOLATE MACADAMIA NUT BARK

Steps:

• Line a 13 by 9-inch cookie sheet with waxed paper, allowing 2 inches of paper to hang over sides. Melt all but 1/4 cup of semisweet chocolate morsels in microwave on medium power for 2 minutes, stirring every 30 seconds, or until smooth. Pour chocolate onto prepared sheet and spread to cover entire surface and form 1 even layer. Melt all but 1/4 cup of white chips in microwave on medium power for 2 minutes, stirring every 30 seconds, or until smooth. Drizzle melted white chocolate over semisweet chocolate layer. Using a toothpick or skewer, swirl the melted chocolates together, creating a marbled effect.
• Place nuts in a plastic bag and crush, using a rolling pin. Sprinkle chocolate with nuts and remaining semisweet and white morsels. Gently press toppings into melted chocolates. Refrigerate for 30 minutes, or until chocolate is firm. Remove waxed paper from chocolate. Cut or break chocolate into bite-size pieces.

WHITE CHOCOLATE MACADAMIA NUT BARK

Steps:

• Line cookie sheet with waxed paper, letting paper hang over the sides. Melt semisweet chocolate morsels **RESERVING 1/4 cup chocolate morsels for topping ** in microwave for 2 minutes, stirring every 30 seconds, or until smooth.
• Pour chocolate onto prepared cookie sheet, spreading to cover entire surface, forming 1 even layer.
• Melt white morsels **RESERVING 1/4 cup white morsels for topping** in microwave for 2 minutes, stirring every 30 seconds, or until smooth.
• Drizzle melted white chocolate over semisweet chocolate layer. Using a toothpick, swirl the melted chocolates together, making a marbled effect.
• Sprinkle nuts and remaining semisweet and white morsels over chocolate. Gently press into melted chocolates.
• Refrigerate for at least 30 minutes, so chocolate is firm. Remove waxed paper from chocolate. Then cut or break chocolate into bite-size pieces.

ESPRESSO, WHITE CHOCOLATE, AND MACADAMIA NUT BARK

Steps:

• Prepare a jelly roll pan with waxed paper. Microwave bittersweet chocolate in a bowl. Start with 1 min and then 30 second increments until a smooth consistency is achieved. Do not over cook!! Remove and stir in coffee. then add 3/4 c nuts. Pour chocolate in two strips down the length of the pan. In the meantime, microwave the white chocolate. When it reaches the right consistency, stir in 3/4 c up the nuts. Pour in three strips down the length of the pan, between the bittersweet chocolate. With a spatula, create a marble pattern by swirling the two chocolates together. Sprinkle with the remaining nuts. Refrigerate uncovered until firm, at least 1 hour. Using a small piece of wax paper, break in to bite-sized pieces. store in ziploc in the refrigerator.