Coconut-Macadamia Bark

By JenHall

haven't tried this yet

Ingredients

• 6 ounces vanilla-flavor candy coating, chopped (1 cup)
• 6 ounces white baking chocolate, chopped (1 cup)
• 1 tablespoon shortening
• 1 1/2 cups macadamia nuts, chopped
• 1 1/2 teaspoons finely shredded lime peel
• 3/4 cup flaked coconut, toasted*
• Finely shredded lime peel (optional)

Details

Adapted from bhg.com

Preparation

Step 1

1. Line a large baking sheet with heavy foil; grease foil. Set aside.

2. In a large microwave-safe bowl combine candy coating, white chocolate, and shortening. Microwave, uncovered, on 100 percent power (high) for 1 1/2 to 2 minutes or until chocolate melts, stirring every 30 seconds. Stir in nuts and lime peel. Pour chocolate mixture onto the prepared baking sheet. Spread mixture evenly in a layer about 1/4 inch thick. Sprinkle with the coconut and, if desired, additional lime peel; lightly press into chocolate mixture.

3. Chill candy about 30 minutes or until firm. Use foil to lift candy. Cut or break into pieces.

From the Test Kitchen*Note: •To toast coconut, spread it in an even layer in a shallow pan. Bake in a 350 degrees F oven for 5 to 10 minutes, shaking the pan once or twice. Watch closely as coconut can burn quickly.
To Store: •Layer candy between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 2 weeks.


Nutrition Facts (Coconut-Macadamia Bark) Servings Per Recipe 20,
cal. (kcal) 187,
Fat, total (g) 14,
sat. fat (g) 6,
carb. (g) 14,
Monosaturated fat (g) 6,
fiber (g) 1,
sugar (g) 12,
pro. (g) 1,
vit. C (mg) 1,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 0,
Pyridoxine (Vit. B6) (mg) 0,
sodium (mg) 15,
Potassium (mg) 47,
calcium (mg) 20,
iron (mg) 0,
Mark as Free Exchange () 0,
Percent Daily Values are based on a 2,000 calorie diet