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Tropical Nut Bark Recipe

Short on time? In mere minutes, the Taste of Home Test Kitchen staff brought a taste of paradise to classic Christmas bark using toasted coconut, macadamia nuts and dried mangoes.

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Tropical Nut Bark Recipe

Prep: 10 min. + chilling

Yield: 28 Servings

10 10

Ingredients

1-1/2 pounds white baking chocolate, chopped
2/3 cup coarsely chopped macadamia nuts, toasted
1/3 cup flaked coconut, toasted
1/3 cup chopped crystallized ginger
1/3 cup dried mangoes, chopped

Directions

In a large microwave-safe bowl, melt chocolate; stir until smooth. Combine the macadamia nuts, coconut, ginger and mangoes. Remove 1/2 cup and set aside. Stir remaining nut mixture into melted chocolate.
Spread onto a waxed paper-lined baking sheet. Sprinkle with reserved nut mixture. Refrigerate for 1 hour or until firm. Break into pieces. Store in an airtight container. Yield: 1-3/4 pounds.

Nutritional Facts 1 ounce equals 179 calories, 11 g fat (6 g saturated fat), 5 mg cholesterol, 46 mg sodium, 18 g carbohydrate, trace fiber, 2 g protein.

Originally published as Tropical Nut Bark in Country Woman Christmas Annual 2012, p68

About Macadamia Nuts

The macadamia nut tree originated in Queensland, Australia and was brought to Hawaii in 1882. Today, virtually all of the world's macadamias are grown on the Big Island. It takes about 7 years for a macadamia to bear fruit, making the nut an in-demand delicacy. It takes 300 pounds of pressure per square inch to crack the shell of the macadamia, making it one of the hardest of all nuts to crack open. Because of that, macadamia nuts are mostly sold shelled.