Irresistibly thin dark chocolate bark topped with roasted coconut chips and chopped macadamia nuts.
Ingredients
1 Cup 60% Cacao Chocolate Chips
¼ Cup Trader Joe's Roasted Coconut Chips
¼ Cup Chopped Unsalted Macadamia Nuts
2-3 Tbsp. White Chocolate (the one specifically made for dipping and coating works best)
A pinch of Coarse Sea Salt
Instructions
Over a double boiler or in the microwave on 20 second intervals, melt the Chocolate Chips. Stir, and allow to cool for at least a minute while stirring.
Lay out a piece of parchment or wax paper about 1⅕ feet long onto a baking sheet. Pour melted chocolate into the center of the paper.
Using a rubber spatula, spread the chocolate about on the paper to your desired shape and thickness (I did mine in a rectangle about ¼ inch thick). Sprinkle with Coconut Chips, Macadamias, and Sea Salt, distributing the ingredients as evenly as possible.
Melt white chocolate and drizzle over the top.
Place in the fridge to harden (at least 30 minutes)
Cut into squares and devour them.
These store best in the fridge, but are also fine at room temperature.
Recipe by The Pescetarian and the Pig at https://www.thepescetarianandthepig.com/2013/05/01/coconut-macadamia-dark-chocolate-bark/