Tropical Bark

Tropical Bark // shutterbean

I realized that I never really announced that this week is BARK WEEK on Shutterbean! BARK WEEK…like Shark Week but for Bark. Bark like the candy, not like the dog sound.  Last week I rehashed my Crunchy Peppermint Bark recipe which fueled my current bark obsession.  Monday was all about Cookies & Cream Peppermint Bark and today I’m introducing you to another new favorite— TROPICAL BARK.

Tropical Bark // shutterbean

We shy away from peppermint in this bark and go the Aloha route with toasted coconut, salty roasted macadamia nuts (OH BOY!) and we add the yellow and orange jewel tones of candied mango and pineapple. It’s creamy, dreamy and conjures up a quick island vacation in your mouth.  Is that even possible? Maybe. That subtle hint of lime zest makes it uber tropical! I highly recommend candied ginger if you have it. I’m going to add it to the next batch because I have some pantry stocking to do….

Tropical Bark // shutterbean

I’m glad we’re on this BARK TRAIN together. Woooooot Woooooooot! Edible Gift-Town, next stop!

And we’re off. Let’s gather our ingredients.

Toast the coconut! I used sweetened coconut for this. I browned it on a baking sheet in the oven at 350F for about 8-10 minutes. It took longer because the coconut is moist. I know how you love when I use the word moist.

Tropical Bark // shutterbean

Microwave safe bowl! I used these white chocolate chips. Melt in the microwave! Use a double boiler if you feel like it!

Tropical Bark // shutterbean

Stir in the lime zest! The more the merrier.

Tropical Bark // shutterbean

Now add in half of the nuts & coconut. Then add in the candied fruits. Stir!

Tropical Bark // shutterbean

Waxed paper goes on top of a baking sheet pan sprayed with cooking spray. Spread out the bark batter.

Tropical Bark // shutterbean

Add the rest of the nuts & coconut on top. Top with a piece of waxed paper and push the topping into the bark.

Lift off paper and set in the fridge for 15-20 minutes.

Tropical Bark // shutterbean

Break the bark with your hands!

Tropical Bark // shutterbean

Here’s the underside of the bark. Smoooooooth operator. The top is full of character and FLAVOR.

Tropical Bark // shutterbean

Aloha, Tropical Bark! Mahalo for making my mouth happy.

Tropical Bark

makes about 35 pieces

  • 1 pound white chocolate, chopped (use GOOD white chocolate chips)
  • 1 tablespoons lime zest (from 1-2 limes)
  • 1/2 toasted sweetened shredded coconut
  • 1/2 cup toasted chopped salted macadamia nuts
  • 1/3 cup chopped candied pineapple
  • 1/3 cup chopped candied mango
  • nonstick cooking spray

Spray a 10-by-15-inch rimmed baking sheet with nonstick cooking spray; line with a piece of waxed paper.

Place white chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 4 to 6 minutes. Alternately, you can melt in a microwave safe bowl in the microwave. Heat for three 30-40 second intervals on high power until melted. Remove from heat; stir in lime zest until evenly distributed. Add half the toasted coconut and macadamia nuts followed by the candied pineapple and mango. Stir until ingredients are evenly coated with white chocolate.

Transfer mixture to prepared pan; with a spatula, spread to edges of pan.

Sprinkle with remaining coconut and macadamia nuts; with a piece of waxed paper covering the entire surface, press in gently (paper prevents hands from sticking to candy and chocolate). Remove wax paper from the top and chill until firm, 15 to 20 minutes (no longer, as candy will begin to soften).

Break bark into 2-inch pieces. Store at room temperature in an airtight container, up to 1 week.

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30 Comments

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  • December 18, 2013

    Mahalo to you, for showing me another way to cram chocolate in my mouth this Christmas! Mahalo to everybody!!! (I may not know what Mahalo means)

  • Shannan
    December 18, 2013

    Now bark week is something I can totally get behind! Thank you!

  • December 18, 2013

    Does that ever look delicious. I love how easy it is, too. Lime zest is perfect for taking a little edge off the sweet. Bark week, can’t wait, woof woof!

  • December 18, 2013

    Bark week, love it! I’m actually on a tropical island right now, and have been eating my weight in mango, white choc, coconut, and running lots to make up for it. LOL Pinned! This looks wonderful, Tracy!

  • December 18, 2013

    This sounds magically delicious. I wish I had the fruit on hand right this minute so that I could see for myself if it is!

    BARK WEEK!

  • December 18, 2013

    GIRL, I like your style. Bark is one of my favorite parts of Christmas.
    I am constantly asked to bring my signature Granola Bark to the family Christmas. Feel free to take free reign over that idea, by the way. Granola. Bark.

    • Tracy
      December 18, 2013

      WOW. GRANOLA bark. That sounds so good!

  • December 18, 2013

    Oh my gosh, Tracy! I need to try this. :) For some reason I haven’t been in the mood for pepperminty things this year, so this sounds perfect!

  • December 18, 2013

    Holy mother, Tracy! I’m totally adding dried pineapple bits. And maybe a splash of rum in the chips. Seriously, what else can you put in white chocolate bark, girl? = )

    • December 18, 2013

      Okay, you already had the pineapple in there – head slap! For some reason I read lemon… need more coffee…

  • marci
    December 18, 2013

    holee schmolee! oh no you didn’t! i just drooled. no joke. cannot wait to try this. as always, amazing pictures and ideas – you never disappoint!!! :-D

  • December 18, 2013

    “Like Shark Week but for Bark.” Gold, pure gold.

    This post is beyond beautiful. All the colors, that ingredient shot, the step-by-steps…so good!!!

    • Tracy
      December 18, 2013

      Thanks, Todd!!!

  • fusilliamy
    December 18, 2013

    This post made me happy. The flavors are so different than what’s going on in my kitchen right now. Just reading this has brightened my palate! (And I have Smooth Operator stuck in my head now)

  • loving this bark week!

  • December 18, 2013

    Man, bark week is so much tastier than Shark Week! Maybe we should combine the two and watch Sharknado while eating this bark…

  • Myra
    December 18, 2013

    That sounds sooo good. Just mouth watering.

  • December 18, 2013

    Bark week is amazing.

    xo
    Diana

  • Charity
    December 18, 2013

    You’re basically amazing

  • December 18, 2013

    Yay bark week! This is a bark that can be eaten anytime of year!

  • December 18, 2013

    The aloha route sounds like a super fun road to go down. I love the macadamia use here, how good are they?!?!
    Heidi xo

  • Dale
    December 18, 2013

    I can totally get down with Barknado – just added the ingredients to my shopping list for tomorrow!

  • December 18, 2013

    Tropical indeed! A little bit of lemongrass syrup might take this over the top! Your little spiel about bark – sharkweek – not dog made me laugh out loud. Hilarious!

  • December 18, 2013

    I don’t know whether I will tell anyone in my family that I am planning on making this because I doubt there will be leftovers for anyone to try…might have to keep the whole tray to myself :)
    I think I will make this one to take up to the (almost) in-laws place over the weekend :) Thanks Tracy for making holiday gifting all the more delicious.

  • December 19, 2013

    Bark week! So fun, I love that! This version looks amazing!! Makes me want to go to Hawaii immediately!

  • Sybil
    December 23, 2013

    This didn’t look good to me but I had the ingredients and a ton of white chocolate. This is FREAKING AMAZEBALLS! I can’t even get over it. Thank you!!!!

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