White Chocolate Bark with Lime and Macadamia Nuts

Macadamia nuts add lime zest are perfect pairings for white chocolate.

1 lb white chocolate
½ cup macadamia nuts, coarsely chopped
1½ tsp. lime zest strips

Coat a 9x12½" rimmed baking sheet or 6 small loaf pans (2½x5") with cooking spray, and line with parchment, leaving an overhang on long sides.

Melt chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring. Divide among pans (3 Tbsp. each) and spread in an even layer.

Immediately sprinkle toppings over chocolate, dividing evenly among pans.

Refrigerate until firm, about 1 hour. Peel off parchment, and break bark into pieces.

Bark can be refrigerated for up to 3 days.

Makes one 9x12½” sheet or six 2½x5” bars.