Like peanut Brittle only better!
3 cups chocolate chips (about 1 pound)
2 TBLSP unsalted butter
1 4.5 oz can macadamia nuts (about 1 cup)
Line a cookie sheet with waxed paper.
Put the chocolate chips and 1 TBLSP butter in a stainless steel bowl set over a pot of simmering water over medium heat. Stirring, melt the chocolate, about 5 minutes.
Heat the reamianing butter in a small skillet over medium high heat. Add the nuts and shake the pan often to lightly toast them, about 3 - 4 minutes.
Add the nuts to the chocolate mixture and cook, stirring often until the chocolate is completely melted and the nuts are well coated, about 5 minutes.
Pour the mixture into the prepared cookie sheet and spread it evenly with a rubber spatula over the bottom, making a ¼ inch layer. Cool. Refrigerate until set, about 2 hours
Break into pieces like peanut brittle.
PREP TIME: 15 min
TOTAL TIME: 2 hr includes cool down time
Store in airtight container in the refrigerator. It will keep up to 2 weeks. (unless you keep nibbling on it)
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