Polynesian Macadamia Nut Bark

Susan Bickta


One of my favorite candy bars as a kid was the Chunky Bar. What a great combination of milk chocolate, nuts and raisins! This is my "Polynesian" version of that popular candt bar!


★★★★★ 1 vote

15 Min
10 Min


  • 1/2 c
    diced dried pineapple
  • 1/2 c
    diced dried mango
  • 1/2 c
    chopped macadamia nuts, toasted
  • 1 c
    flaked, sweetened coconut, toasted
  • 24 oz
    vanilla or white chocolate chips, melted

How to Make Polynesian Macadamia Nut Bark


  1. Line a cookie sheet with waxed paper. Set aside.
  2. Place diced pineapple, diced mango, chopped, toasted macadamia nuts and toasted coconut in a large bowl. (Save a small amount of each ingredient to sprinkle on top of finished bark) Set aside.
  3. In a large, microwave safe bowl, melt the chocolate: heat for one minute on high setting. Stir and heat again. Stir. If not melted, cook on high for 15 second intervals, stirring between each, until mostly melted. Stir well to make sure all pieces are melted.
  4. Transfer dry ingredients to melted chocolate. Mix well.
  5. Pour onto prepared cookie sheet and gently spread flat. Sprinkle with reserved dry ingredients. Press down lightly so ingredients adhere to melted chocolate.
  6. Refrigerate for at least one hour or until completely set.
  7. Break into bite size pieces and store in an air tight container.

Printable Recipe Card

About Polynesian Macadamia Nut Bark

Course/Dish: Fruit Desserts Candies Nuts
Main Ingredient: Fruit
Regional Style: American

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