white chocolate tropical bark
about 16 oz of white chocolate melted (about one bag and a half bag)
1/2 cup more or less dried pineapple, chopped
1/2 cup more or less dried coconut (not the sweetened kind but the dried)
1/2 cup more or less rough chopped salted macadamia nuts
You can use as much or as little of the ingredients above as you like. Have all your ingredients (in separate bowls) at the ready because as soon as the white chocolate is melted you need to pour it onto a sheet pan and add your mix in's.
Get a small jellyroll pan ready; either use a non-stick one or cover it with parchment paper.
Melt white chocolate over double boiler. (I don't microwave my white chocolate, it's never ever melted right for me).
Keep stirring until it's melted, then pour onto jellyroll pan, spread with nonstick spatula, then sprinkle on the pineapple and then the nuts, push them down a bit to make sure they sink in a bit to the melted chocolate, then top with the coconut.
Put in freezer to harden, about 30 minutes.
After it's hardened, then let it sit at room temp for a bit before breaking into pieces.