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.
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.