White Chocolate Holiday Bark

December 5, 2016
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:
- Preheat oven to 325℉. Line a baking sheet with parchment paper.
- 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.
- In a bowl, combine almonds, coconut, rice cereal, and dried cranberries. Set aside ¼ of the mixture.
- 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.
- 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.
- Refrigerate for about 30 minutes, break the bark into pieces and serve.
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