Brazil Nut & Coconut Bark Recipe

Brazil Nut & Coconut Bark Recipe
Brazil Nut & Coconut Bark Recipe photo by Taste of Home
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Brazil Nut & Coconut Bark Recipe

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I usually make these around Christmastime, but also take them to special events at our church. I love that they only take four ingredients. How easy. —Phyl Broich-Wessling, Garner, Iowa
MAKES:
40 servings
TOTAL TIME:
Prep: 25 min. + chilling
VERIFIED BY Taste of Home Test Kitchen
MAKES:
40 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 1-1/2 pounds white candy coating, chopped
  • 1-1/2 cups coarsely chopped Brazil nuts, toasted
  • 3/4 cup flaked coconut
  • 2 cups (12 ounces) semisweet chocolate chips

Directions

In a large microwave-safe bowl, melt candy coating; stir until smooth. Stir in Brazil nuts and coconut.
Spread onto a waxed paper-lined baking sheet. In a microwave, melt chocolate chips; stir until smooth. Drizzle over top. Refrigerate 30 minutes or until firm. Break into pieces. Store in an airtight container. Yield: 2-1/2 pounds.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Brazil Nut & Coconut Bark in Simple & Delicious December/January 2014

Nutritional Facts

1 ounce: 174 calories, 11g fat (7g saturated fat), 0 cholesterol, 6mg sodium, 19g carbohydrate (17g sugars, 1g fiber), 1g protein.

  • 1-1/2 pounds white candy coating, chopped
  • 1-1/2 cups coarsely chopped Brazil nuts, toasted
  • 3/4 cup flaked coconut
  • 2 cups (12 ounces) semisweet chocolate chips
  1. In a large microwave-safe bowl, melt candy coating; stir until smooth. Stir in Brazil nuts and coconut.
  2. Spread onto a waxed paper-lined baking sheet. In a microwave, melt chocolate chips; stir until smooth. Drizzle over top. Refrigerate 30 minutes or until firm. Break into pieces. Store in an airtight container. Yield: 2-1/2 pounds.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Brazil Nut & Coconut Bark in Simple & Delicious December/January 2014

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