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.