One of my favorite things about Easter is the beautiful pastel colors of the decorations, little girls’ dresses, Easter eggs and Easter treats! That’s one of the reasons I like this Easter Candy Macadamia Bark Recipe. It’s just so pretty to look at! It really adds a special touch to an Easter dessert table, an Easter basket of homemade goodies or to any special gathering.
This Easter Candy Macadamia Bark recipe is also pretty special because of the macadamia nuts. They have such a smooth, buttery texture and delicate, sweet nutty flavor. If for some crazy reason you don’t like macadamia nuts, you can make this recipe with the candy alone, or you can substitute blanched almonds. They also have that light, almost white color.
Mauna Loa Macadamia Dry Roasted Baking PiecesReese’s Pieces Easter Peanut Butter Pastel EggsMini Robin Eggs CandyMcCormick Food Colors & Egg DyeWilton Recipe Right 13 x 9 Inch Oblong PanReynolds Wrap Cut-Rite Wax Paper
Easter Candy Macadamia Bark Recipe
Line a 13″x9″ dish or pan with wax paper overlapping the sides and set aside.
Break apart vanilla candy coating and place in microwave safe bowl.
Cook in microwave for 30 seconds, stir, and repeat until melted.
Reserve 1/8 cup and pour the rest onto the lined dish, spread evenly.
Add two drops of food coloring to the reserved vanilla candy coating and mix.
Spoon the colored vanilla candy coating randomly over the white chocolate
With the tip of a knife, swirl the two together.
Sprinkle the nuts over the chocolate, followed by the candy.
Lightly press everything down into the vanilla candy coating.
Place in the refrigerator until firm (about 45 minutes).
Lift out of the pan using the wax paper as handles and cut into pieces to serve or give as gifts.
Serving Size: 1
Amount Per Serving: Calories: 123 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 26mg Sodium: 18mg Carbohydrates: 6g Net Carbohydrates: 0g Fiber: 0g Sugar: 6g Sugar Alcohols: 0g Protein: 1g