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
- Prep Time: 15 Minutes
- Total Time: 15 Minutes
- Yield: 10 - 12 Servings 1x
- Category: Dessert
- Cuisine: American
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!
Ingredients
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)
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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Abbe
Wednesday 26th of December 2012
It is addicting isn't it? Thanks for commenting!
Christine @ Cooking Crusade
Tuesday 25th of December 2012
Lovely idea and it looks sooo pretty with the marbling! I made something similar this year but with different nuts and chocolate, yum!!
Abbe
Monday 24th of December 2012
Thanks Natalie. The coffee really makes the flavor of the chocolate pop!
Natalie
Monday 24th of December 2012
I like the addition of coffee in this chocolate bark! Looks absolutely delicious!
Abbe
Sunday 23rd of December 2012
Thank you and thank you! Coffee Liqueur on the side I think would make a very elegant dessert! Or one of your elegant after dinner drinks!