No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants
Triple Chocolate Macadamia Nut Bark

Triple Chocolate Macadamia Nut Bark

  • Prep Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 1 1/2 pounds


  • 1 1/2 cups semisweet chocolate chips
  • 2 tablespoons unsalted butter
  • One 4.5-ounce can macadamia nuts (about 1 cup)
  • 3/4 cup white chocolate chips
  • 1 1/2 cups bittersweet chocolate


  • Line a baking sheet with parchment or waxed paper.

  • Put the bittersweet and semisweet chocolate chips and 1 tablespoon of the butter in a stainless steel bowl set over a pot of simmering water over medium heat. Stirring, melt the chocolate, about 5 minutes.

    Melt the white chocolate the same way as the dark chocolates without using any butter.

  • Heat the remaining tablespoon butter in a small skillet over medium-high heat. Add the nuts and shake the pan often to lightly toast them, 3 to 4 minutes. Add the nuts to the chocolate and cook, stirring the mixture often, until the chocolate is completely melted and the nuts are well coated, about 5 minutes.


  • Pour the chocolate mixture into the prepared pan and spread it evenly with a rubber spatula over the bottom, making a one-fourth-inch layer. Drizzle the white chocolate over the dark chocolate and using a knife swirl the white chocolate into the dark creating a marbling effect.

    Cool. Refrigerate until it sets, about 2 hours. Break it into pieces, like peanut brittle. Store in an airtight container in the refrigerator. It will keep up to 2 weeks.

Recipe Details