Chocolate Bark Ideas

Need some new chocolate bark ideas? This delicious white and dark chocolate bark recipe is truly decadent with the flavor of coffee and the addition of macadamias. But feel free to use whatever you want!

I am still here. Another year and the world did not end.

It is great to be here and it is good that the Mayans discovered cocoa otherwise I would not be able to make this rich, satisfying Double Chocolate Mocha Macadmia Bark.

It is the last thing I made this week before I packed everything up and delivered sweet treats to my neighbors.

It is the end of the week and like everyone else my list of things to do seems to begrowing as Christmas Day draws closer.

And even though I don’t celebrate Christmas it is my father’s birthday.

It has been a few years since I’ve been with him to celebrate, so get ready Dad, here we come!

I’ve packed my birthday cake recipe and I am ready to party.

Well, at least to have a good time.

Therefore I am making this short because I have a lot to do.

This is a quick decadent gift.

You could substitute other nuts but macadamias make this special.

I suspect cashews would, too.

There is a huge variety of recipes for bark recipes out there, but this one combines three of my favorites.

Coffee, dark chocolate and  nuts. 

You can’t go wrong!

Double Chocolate Mocha Macadamia Bark

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• Author: Abbe Odenwalder
• Prep Time: 15 Minutes
• Total Time: 15 Minutes
• Yield: 10 - 12 Servings 1x
• Category: Dessert
• Cuisine: American

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Description

This delicious white and dark chocolate bark recipe is truly decadent with the flavor of coffee and the addition of macadamias. But feel free to use whatever you want!

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Ingredients

Scale 1x2x3x

10 oz white chocolate chips

8 oz dark, bittersweet chocolate chips

1 and 3/4 c salted macadamia nuts, roughly chopped

2 t freshly ground coffee (not instant)

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Instructions

Butter a 15 x 10 inch jelly roll pan. Line with waxed or parchment paper.

Melt the white chocolate in a bowl in the microwave.

White chocolate burns easily so I cook it at power level 7 for 30 seconds and stir it with a wooden spoon.

Then try another 15 seconds. Stir. Repeat if necessary.

In another bowl do the same with the dark chocolate.

Dark chocolate does not burn as easily but you must still be careful.

Stir 3/4 c of the nuts into the white chocolate.

Pour the white chocolate in three stripes down the width of the pan.

Mix 1/2 c of the nuts and the coffee into the dark chocolate.

Pour this chocolate between the white chocolate stripes.

Now for the artist in you. Take the tip of a sharp knife and draw the tip back and forth through the stripes of chocolate. You should be seeing a marble pattern.

Tilt the pan to swirl the chocolates together.

Now sprinkle the remaining nuts on top.

Refrigerate uncovered until firm-at least one hour. Gently peel the candy from the paper, break into large irregular pieces.

Store in the refrigerator or give to your favorite people. They will love you for it!

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