Luscious layers of nuts and chocolate are special enough in this dessert, but the pie crust dough blended with macadamias kicks it up a notch.
*To toast macadamia nuts, heat oven to 350°F. Spread macadamia nuts in ungreased shallow pan. Bake uncovered 8 to 10 minutes, stirring occasionally, until golden brown.
Garnish with chocolate curls.
Bittersweet chocolate differs from semisweet in that it contains more chocolate liquor (the paste that comes from ground cocoa beans) and less sugar.
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