White Chocolate Macadamia Nut Bark

Name: White Chocolate Macadamia Nut Bark
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H4M0.000S
Total time: P0Y0M0DT0H49M0.000S
Yield: 1 1/2 pounds
Ingredients: 2 cups semisweet chocolate morsels; 2 cups white morsels (recommended: Guittard Choc-Au-Lait); 2/3 cup toasted macadamia nuts or toasted almonds, coarsely chopped

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Level: Easy
Total: 49 min

Prep: 15 min
Inactive: 30 min
Cook: 4 min

Yield: 1 1/2 pounds

Level: Easy
Total: 49 min

Prep: 15 min
Inactive: 30 min
Cook: 4 min

Yield: 1 1/2 pounds

Ingredients

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2 cups semisweet chocolate morsels

2 cups white morsels (recommended: Guittard Choc-Au-Lait)

2/3 cup toasted macadamia nuts or toasted almonds, coarsely chopped

Directions

Watch how to make this recipe.

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.