For me, it's hard to go wrong with chocolate and macadamia nuts. I make this recipe when I'm sure I have somebody to give it to, or I'll eat most of the batch by myself!
1 pound (16 ounces) white chocolate
3/4 pound (12 ounces) milk chocolate
3 cups coarsely chopped macadamia nuts
Line a 17 1/4 x 11 1/2 inch jelly roll pan with foil or waxed paper. Melt the white and milk chocolate separately in the microwave or in a double boiler. Add 1 1/4 cup to each of the chocolates and stir. Take the white chocolate and make 3 stripes with it down the length of the pan, one in the center and one on either side, leaving room for the milk chocolate. Pour the milk chocolate into the pan in between the white chocolate stripes. Using a spatula, swirl the chocolates together to create a marbled look. Sprinkle the remaining 3/4 cup macadamia nuts on top. Refrigerate until firm, about 1 1/2 hours.
Once the chocolate has cooled, lift from the pan with the foil or waxed paper. Break the chocolate into irregular sized pieces. Makes about 2 1/4 pounds of candy.
