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!
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)
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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