Jungle Bark

1. 1

   On baking sheet, toast cashews and coconut in 350 F (180 C) oven for 5 minutes or until coconut is golden.

2. 2

   Let cool.

3. 3

   Meanwhile in large bowl over saucepan of hot (not boiling water), melt chocolate bark, stirring occasionally.

4. 4

   Add cashews, coconut, pineapple, mango, and banana chips.

5. 5

   Stir until combined.

6. 6

   Spread on waxed paper-lined baking sheet.

7. 7

   Refrigerate for at least 1 hour or until firm.

8. 8

   In large bowl over saucepan of hot (not boiling water), melt white chocolate, stirring occasionally.

9. 9

   Drizzle over firm chocolate mixture.

10. 10

    Let stand until set.

11. 11

    Break into pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.