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Lime and Macadamia Nut Bark

  • Prep:
  • Total Time:
  • Yield: Makes one 9-by-12 1/2-inch sheet or six 2-1/2-by-5-inch bars
Lime and Macadamia Nut Bark

Source: Martha Stewart Living, December 2010


  • 1 pound white chocolate
  • 1/2 cup coarsely chopped macadamia nuts
  • 1 1/2 teaspoons lime-zest strips
  • Basic Bark or Bark Bars


  1. Coat a 9-by-12 1/2-inch rimmed baking sheet or 6 small loaf pans (2 1/2-by-5-inches) with cooking spray, and line with parchment, leaving an overhang on long sides. Pour melted chocolate into baking sheet or divide among pans (3 tablespoons each), and spread in an even layer. Sprinkle toppings over chocolate. Refrigerate until firm, at least 1 hour. Peel off parchment, and break bark into pieces.

Cook's Note

Bark can be refrigerated for up to 3 days.

Reviews (2)

  • nmgphotographic 26 Nov, 2012

    Enter your review...

  • MacMan1 9 May, 2012

    I loved this recipe. Very tasty. I used Ahualoa Farms fresh Hawaii macadamia nuts for this. i ordered them from their website at So ono!

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