Easy, sweet and delicious! This vanilla bean white chocolate bark will dazzle with its flecks of vanilla bean and is so easily customized, you’ll make it again and again!
- Easy
- 60 mins
- 20 servings
Ingredients
- 1 12-ounce package high-quality white chocolate chips
- 1/4 teaspoon Rodelle Vanilla Extract
- 1 Rodelle Vanilla Bean, split and scraped
optional
- 1/3 cup macadamia nuts
- 1/4 cup coconut flakes
- 1/3 cup dark or milk chocolate chips
Uses
Directions
Optional:
- Heat oven to 300 degrees.
- Spread the macadamia nuts and coconut flakes on a baking sheet and bake for about 10 minutes, or until lightly toasted, gently shaking the pan mid-way so the nuts and coconuts toast evenly. Set aside to cool.
To Make the Bark
- Line a 9-inch cake pan with parchment paper, cut to size.
- Melt the white chocolate chips in either a double boiler, or in a glass bowl in the microwave set on medium-high. (If using the microwave, heat one minute, then stir, then heat another minute and stir again).
- Add the vanilla bean seeds and vanilla extract to the melted chocolate, heating and stirring until the vanilla seeds are distributed evenly throughout the chocolate.
- Refrigerate for an hour. Remove the bark from the pan and break the bark into edible chunks.
To Make the Spider Bark
- Melt 1/3 cup of dark or milk chocolate chips.
- Pour the dark/milk chocolate in 3 or four circles and one nickel sized dot in the center around the bark in the pan before it cools.
- Using a toothpick, draw from the center outward, through the circles, to create a web pattern.
- Cool for at least one hour in the refrigerator.
To Make the Coconut and Macadamia Nut Bark
- Sprinkle the toasted macadamia nuts on the bark in the pan before it cools, lightly pressing in.
- Top with the coconut and lightly press into the bark.
- Cool for at least one hour in the refrigerator.