Publisher Photo
Publisher Photo
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.
MAKES:
28 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
28 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 1-1/2 pounds white baking chocolate, chopped
  • 2/3 cup coarsely chopped macadamia nuts, toasted
  • 1/3 cup sweetened shredded 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.
Originally published as Tropical Nut Bark in Country Woman Christmas Annual 2012, p68

Nutritional Facts

1 ounce: 179 calories, 11g fat (6g saturated fat), 5mg cholesterol, 46mg sodium, 18g carbohydrate (16g sugars, 0 fiber), 2g protein.

  • 1-1/2 pounds white baking chocolate, chopped
  • 2/3 cup coarsely chopped macadamia nuts, toasted
  • 1/3 cup sweetened shredded coconut, toasted
  • 1/3 cup chopped crystallized ginger
  • 1/3 cup dried mangoes, chopped
  1. 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.
  2. 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.
Originally published as Tropical Nut Bark in Country Woman Christmas Annual 2012, p68

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