White Chocolate Macadamia Bark

• 1 (3 1/2 oz.) jar Macadamia nuts, coarsely chopped
• 1/4 c. sweetened flaked coconut
• 1 1/2 c. white chocolate chips (about 1 1/2 6 oz. pkg.)

1. Grease bottom of 8-inch square pan; line bottom with sheet of wax paper.
2. Heat dry 10-inch skillet over medium heat, add Macadamias.
3. Toast 5 to 6 minutes, stir occasionally, until golden.
4. Remove from skillet; cool.
5. Return skillet to heat, repeat toasting procedure with coconut.
6. Stir white chocolate chips in medium-size heavy saucepan over very low heat until melted and smooth.
7. Remove from heat.
8. Stir in toasted Macadamias. Spread chocolate mixture evenly in prepared pan, sprinkle with coconut, pressing in gently.
9. Refrigerate for 30 minutes, until set.
10. Remove bark from pan and peel off wax paper.
11. Break bark into irregular pieces.
12. Store in airtight container in refrigerator up to 2 weeks.
13. Makes 3/4 pound.

nuts, coconut, white chocolate chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=942269 (may not work)