Chocolate Cherry And Macadamia Bark Recipes

WHITE CHOCOLATE MACADAMIA NUT BARK

Steps:

• Line a 13 by 9-inch cookie sheet with waxed paper, allowing 2 inches of paper to hang over sides. Melt all but 1/4 cup of semisweet chocolate morsels in microwave on medium power for 2 minutes, stirring every 30 seconds, or until smooth. Pour chocolate onto prepared sheet and spread to cover entire surface and form 1 even layer. Melt all but 1/4 cup of white chips in microwave on medium power for 2 minutes, stirring every 30 seconds, or until smooth. Drizzle melted white chocolate over semisweet chocolate layer. Using a toothpick or skewer, swirl the melted chocolates together, creating a marbled effect.
• Place nuts in a plastic bag and crush, using a rolling pin. Sprinkle chocolate with nuts and remaining semisweet and white morsels. Gently press toppings into melted chocolates. Refrigerate for 30 minutes, or until chocolate is firm. Remove waxed paper from chocolate. Cut or break chocolate into bite-size pieces.

WHITE CHOCOLATE MACADAMIA NUT BARK

Steps:

• Line cookie sheet with waxed paper, letting paper hang over the sides. Melt semisweet chocolate morsels **RESERVING 1/4 cup chocolate morsels for topping ** in microwave for 2 minutes, stirring every 30 seconds, or until smooth.
• Pour chocolate onto prepared cookie sheet, spreading to cover entire surface, forming 1 even layer.
• Melt white morsels **RESERVING 1/4 cup white morsels for topping** in microwave for 2 minutes, stirring every 30 seconds, or until smooth.
• Drizzle melted white chocolate over semisweet chocolate layer. Using a toothpick, swirl the melted chocolates together, making a marbled effect.
• Sprinkle nuts and remaining semisweet and white morsels over chocolate. Gently press into melted chocolates.
• Refrigerate for at least 30 minutes, so chocolate is firm. Remove waxed paper from chocolate. Then cut or break chocolate into bite-size pieces.

CRANBERRY MACADAMIA NUT BARK

Steps:

• Line one 10x15 inch cookie sheet with aluminum foil.
• Place white confectioners' coating (almond bark) in a microwave safe bowl, and microwave on medium heat until melted. Stir in cranberries and nuts.
• Spread mixture out on foil, cool, and break into 1 1/ 2 inch pieces. Store in air tight container.

CRANBERRY MACADAMIA BARK

Steps:

• Line a baking sheet with parchment or waxed paper. In a microwave, melt candy coating; stir until smooth. Stir in macadamia nuts and cranberries., Spread onto prepared pan. Refrigerate until firm. Break into pieces.

CHOCOLATE, CHERRY, AND MACADAMIA BARK

Steps:

• Butter a baking sheet and line with waxed paper. Combine the chocolates in the top pan of a double boiler or in a heatproof bowl. Place over (not touching) barely simmering water and heat, stirring occasionally, until melted and smooth. Stir 1/2 cup (2 1/2 oz/75 g) of the macadamias and 1/2 cup (2 1/2 oz/75 g) of the cherries into the melted chocolate, then pour onto the prepared baking sheet, tilting to spread slightly. Sprinkle with the remaining 1/4 cup (1 1/2 oz/45 g) each of the nuts and cherries. Refrigerate the candy, uncovered, until firm, about 1 hour.
• Gently peel the candy from the waxed paper. Then, holding the candy with the waxed paper (to prevent fingerprints), break the chocolate into large, irregular pieces. Store in an airtight container in the refrigerator for up to 2 weeks.
• About macadamias
• These rich nuts originated in Australia, but are now widely grown in Hawaii. Smooth, off-white, and round, macadamia nuts resemble large chickpeas (garbanzo beans). Oil rich, they add crunch and buttery flavor to candies and baked goods.