Recipe by: Racie Hoffman
TOTAL TIME: 1 hour (including chilling time)
MAKES: 8 servings
- 2 Cups (12 ounces) milk chocolate chips
- 1/3 cup sliced almonds
- 1/3 cup dried cranberries
- 1/4 cup shredded coconut
- In a microwave-safe bowl, melt chocolate chips.
- Stir in almonds, dried cranberries and shredded coconut. Spread onto a waxed paper-lined baking sheet. Garnish the top with almonds, dried cranberries and coconut.
- Refrigerate for 45 minutes or until hard.
- Break bark into pieces.