Subj : BH&G 2663
To   : All
From : Dave Drum
Date : Mon May 10 2021 09:19:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Coconut-Macadamia Bark
 Categories: Candy, Desserts, Nuts, Citrus
      Yield: 20 Servings
 
      6 oz Vanilla-flavor candy
           - coating; chopped
      6 oz White baking chocolate;
           - chopped
      1 tb Shortening
  1 1/2 c  Macadamia nuts; chopped
  1 1/2 ts Finely shredded lime peel
    3/4 c  Flaked coconut, toasted *
           Fine shredded lime peel
           - (opt)
 
  Line a large baking sheet with heavy foil; grease foil.
  Set aside.
  
  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.
  
  Chill candy about 30 minutes or until firm. Use foil to
  lift candy. Cut or break into pieces.
  
  * NOTE: To toast coconut, spread it in an even layer in a
  shallow pan. Bake in a 350ºF/175ºC 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.
  
  Better Homes & Gardens | March 2015
  
  MM Format by Dave Drum - 17 March 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Schizophrenia...Being alone together.
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