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Dark Chocolate Macadamia Nut Bark

I recently made a batch of dark chocolate macadamia nut bark to hand out to family and friends during the holidays and I figured this would be the perfect recipe to share with my loyal readers.
Course Dessert
Cuisine American
Prep Time 40 minutes
Total Time 40 minutes
Servings 8 servings
Calories 504kcal
Author Katie

Ingredients

  • 9.7 oz Bittersweet Dark Chocolate chopped
  • 1 6 oz package of Semi-Sweet Chocolate
  • 1 cup Macadamia Nuts chopped
  • ½ cup Dried Pomegranates chopped
  • ½ cup Dried Apricots chopped

Instructions

  • In a frying pan, toast macadamia nuts until golden brown 3-5 minutes on medium-high (tossing frequently). Remove from the pan, and rough chop.
  • While the nuts are roasting, begin to melt the bittersweet dark chocolate. *I use a microwave on the melt setting in 30 second intervals. Mix every 30 seconds then add in the semi-sweet chocolate. Mix until just melted.
  • Pour on a lined cookie sheet, top with chopped macadamia nuts, dried pomegranates, and dried apricots.
  • Refrigerate for at least 30 minutes or until hard. Break apart and package. Store in sealed container for 3-5 days.

Nutrition

Calories: 504kcal | Carbohydrates: 39g | Protein: 6g | Fat: 37g | Saturated Fat: 16g | Cholesterol: 3mg | Sodium: 12mg | Potassium: 584mg | Fiber: 8g | Sugar: 25g | Vitamin A: 319IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 7mg