Ingredients:

• 1 cup sliced almonds
• ¼ cup unsweetened coconut
• 1 cup oven-toasted rice cereal
• 1 cup dried cranberries
• 1 ½ pounds white chocolate
• 2 teaspoons vegetable oil

Directions:

1. Preheat oven to 325℉. Line a baking sheet with parchment paper.
2. Put the sliced almonds and the unsweetened coconut in an even layer on the baking sheet. Toast for 5 to 8 minutes or until the coconut starts to brown and let it cool.
3. In a bowl, combine almonds, coconut, rice cereal, and dried cranberries.  Set aside ¼ of the mixture.
4. Place white chocolate and 2 teaspoons vegetable oil in a heatproof bowl and put it over a medium saucepan of simmering water.  Stir until completely melted.
5. Remove the chocolate from the heat and mix in the almond mixture.  Spread mixture on the parchment paper evenly and sprinkle the ¼ cup of the reserved mixture.  
6. Refrigerate for about 30 minutes, break the bark into pieces and serve.