A Recipe for Chocolate Macadamia Bark: She’s Come Undone

Chocolate-Macadamia-BarkWith one obstacle after another and disappointment after another, I began to let go and think that, perhaps, I’m done blogging, here.  Each time I take one big step forward, it seems like I have to take three giant steps backward, and I’m not a five-year old playing chutes and ladders, anymore.  Anyway, there are days in this life that I feel like why is this all happening to me and what am I doing, so I step outside my body for a moment hovering above myself, and as I gaze down, I think, “She’s come undone!”  A little over a month ago, I went on this amazing hike in the woods, got lost, and came out fine and victorious, but, alas, I also came down a few days later with a severe case of poison oak.  Yes, I am highly allergic to it!  Yes, I miss my days of camping and running around in the woods from my twenties.  No, I do not miss getting poison oak all over my body and ending up in the emergency room hoping it’s not going to spread somewhere more painful.  I really thought my next blog post would be about all that I have suffered quietly with and how to cure and get rid off poison oak symptoms, but the photos of every stage of poison oak were just plain gross and not what you’d expect to find on a food blog.  But, the thing is, I haven’t been able to cook much, if at all, with all the mundane problems of daily living on top of things.  Somehow, I came to peace with that fact, but true desperation finally hit me last night when I searched the fridge, the countertop and pantry for something chocolate and came up nada!!!

Macadamia Nuts

A package of dry roasted macadamia nuts on my counter, check!


A package of Ghirardelli chocolate chips in the pantry, check!


Let’s make me some chocolate full of flavonoids and good fatty acids!  Throw in a pinch of ground ginger, pinch of cayenne pepper and some sea salt, and I’m going to have me a gift box full of chocolate love better than “See’s” to last me a week, I hope!  I have made chocolate peanut marshmallow delights a few Christmases ago, so I put that experience to use to wing this one.  In hindsight, I checked some recipes for chocolate bark, and they were equally simple.

Chocolate Macadamia Bark

Chocolate Macadamia Bark

The chocolate macadamia bark hardened up surprisingly well, so it cut up into nice clean squares, and I already anticipated that the unctuous chocolate delight was going to taste deliciously salty nutty with a touch of spice from the ginger and cayenne.  That it did, my friends! :)  Love love.

She's Come Undone: by Wally Lamb

Talking about, “She’s Come Undone”, my sweet baby sister gave me a few books for Christmas about ten years ago, including, “She’s Come Undone” by Wally Lamb.  As I started to write this, I scoured my bookshelf and found my copy of it!  So, after I write this post, I am going to afford myself the luxury of putting aside all my worries in life for a while and immerse myself in the touching liberating journey of Delores Price.

Chocolate Macadamia Bark

And, I will savor my chocolate macadamia bark as I relish the promise held in a novel.

Chocolate Macadamia Bark

A Recipe for Chocolate Macadamia Bark: She’s Come Undone

From Sweetkitchengirl: On the Cutting Edge | Desserts | American

A lovely nutty chocolate fix with a touch of spice!


cal Calories 185kcal

High fat Total Fat 15g

High sat-fat Saturated Fat 5g

chol Cholesterol 0mg

Low sodium Sodium 18mg

carbs Total Carbohydrate 14g

Serving size 33g Calories from fat 138kcal Fiber 2g Protein 2g Sugar 11g
10 servings


  • 6 oz. good chocolate chips or pieces
  • 1 c. dry roasted macadamia nuts rough chopped
  • cooking spray
  • pinch sea salt
  • pinch ground ginger
  • pinch cayenne pepper
  • 1 T. corn syrup


  1. Rough chop the macadamia nuts.
  2. Melt the chocolate chips in a microwave-safe bowl.
  3. Nuke 30 seconds, stir, nuke 30 seconds, stir, nuke 30 seconds stir, 30 seconds, stir, done. It shouldn’t take more than two minutes to melt all the chocolate.
  4. Add corn syrup, stir.
  5. Add pinch of cayenne pepper and pinch of ground ginger and stir into the chocolate.
  6. Add macadamia nuts and stir until all the nuts are coated.
  7. Pour the mixture out onto parchment paper, spread with a rubber spatula, and sprinkle with a pinch of sea salt.
  8. Spray with cooking spray.
  9. Cover with wax or parchment paper and press it out.
  10. Cool in the fridge for one hour or less.
  11. Take out and cut into squares and store in an airtight container.


  • Great holiday gift! I’d rough chop some pretzels and do the same with pretzels if I had some on hand. :) You don’t have to add any additional sea salt if your macadamia nuts are already salted. Same goes for pretzels.



  • Judy says:

    Looks delicious; I am going to make it this weekend!!

  • As always you’ve come out from the Dark and shed light on an Old Love! The Photos are Fabulous and I can’t wait to try the recipe. Thank you!

  • Vasantha Bala says:

    I love this article.God bless you.Enjoy every moment of Life when you can.love

  • sharonbeck says:

    Dear Sweet Kitchen Girl…don’t stop writing. I identified with everything you said in this post. I’m in the middle of a kitchen remodel and haven’t been able to bake for a long time now. Your first thing to make after being able to return to it, has inspired me. I actually have a container of Macadamia Nuts and some 72% Belgium chocolate. And some Flur de Sel. I’m in business. Keep taking us along with you on your journeys, please. Sharon

    • admin says:

      Sharon, thanks for your encouragement and love. I sure hope the words keep flowing as this is something I truly love to do. I completely understand what you are going through with the kitchen remodel; it’s like being in limbo until it’s all done. Even making something simple like this bark or something else can break that spell to a happy exhilarating moment in the chaos of the undone kitchen. :)

  • Maryam says:

    Beautifully written with deliciously tempting pictures. You go girl!

  • I make a white and dark chocolate bark with macadamias and coffee every year to give for gifts at the holidays. This looks like a super version, too! something so decadent about macadamias. And I love that Wally Lamb book. In fact, I like most of his books!

    • admin says:

      Abbe, that sounds yummy! Do you swirl the white and dark chocolate as the mixtures each cool? Or drizzle one on top at the end before chilling? Do you add real coffee beans? Or, dissolve the coffee brew into the chocolate? Sorry for all the questions..it just sounds intriguing to me. :) And, I finished the Wally Lamb book, tonight! Nice to know that you love his books,too..I might try another one of his books soon.

  • I love your style of presentation as accomplished, more than the color of Chocolate!!!
    Keep writing as it makes thriller underneath the blog. Be happy; you make others happy..
    God bless you.

  • Selvi says:

    Looks yummy! Do you melt the chocolate in a pan directly on the heat?

    • admin says:

      Hey Sis: The bark is yummy and easy to make. I opted to melt it in the microwave in 30 second increments no longer than two minutes, total. If you want to use the stove, then be sure to use a double boiler of some sort. I’m still enjoying the batch I made eating a few squares daily!!!

  • admin says:

    Just finished reading the book, “She’s Come Undone”, and I loved it!!! It’s been a while since I just picked up a book and couldn’t put it down and allowed myself that sweet escape. It’s pretty amazing that the author, Wally Lamb, is a man given the realness of the heroine’s, Delores Price’s, extensive journey..

  • Vikram Ravi says:

    This looks so nice, wish you could make me some!

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