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Coconut-Macadamia Bark

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  • Makes: 20 servings
  • Serving Size: 1 ounce
  • Prep: 20 mins
  • Microwave: 1 min to 2 mins
  • Chill: 30 mins

Coconut-Macadamia Bark

Directions

  1. Line a large baking sheet with heavy foil; grease foil. Set aside.
  2. In a large microwave-safe bowl combine candy coating, white chocolate, and shortening. Microwave, uncovered, on 100 percent power (high) for 1 1/2 to 2 minutes or until chocolate melts, stirring every 30 seconds. Stir in nuts and lime peel. Pour chocolate mixture onto the prepared baking sheet. Spread mixture evenly in a layer about 1/4 inch thick. Sprinkle with the coconut and, if desired, additional lime peel; lightly press into chocolate mixture.
  3. Chill candy about 30 minutes or until firm. Use foil to lift candy. Cut or break into pieces.

From the Test Kitchen

*Note:

To toast coconut, spread it in an even layer in a shallow pan. Bake in a 350 degrees F oven for 5 to 10 minutes, shaking the pan once or twice. Watch closely as coconut can burn quickly.

To Store:

Layer candy between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 2 weeks.

Nutrition Facts (Coconut-Macadamia Bark)

  • Per serving:
  • 187 kcal cal.,
  • 14 g fat
  • (6 g sat. fat,
  • 6 g monounsatured fat),
  • 15 mg sodium,
  • 14 g carb.,
  • 1 g fiber,
  • 12 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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