Cook Time
5 min
Yields
20 servings
Creamy chocolate bark with pieces of cashew, coconut, papaya and banana!
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ingredients
½
cup cashew
½
cup coconut, sweetened, flakes
8
oz chocolate, semisweet, chopped
½
cup papaya, dried, diced
½
cup banana, chips, crushed
2
oz chocolate, white
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directions
Step 1
On baking sheet toast cashews and coconut in 350°F (180º C) oven for 5 minutes or until coconut is golden.
Step 2
Let cool.
Step 3
Meanwhile in large bowl over saucepan of hot (not boiling water), melt semisweet chocolate, stirring occasionally.
Step 4
Add cashews, coconut, and papaya.
Step 5
Stir until combined.
Step 6
Spread on waxed paper-lined baking sheet.
Step 7
Refrigerate for at least 1 hour or until firm.
Step 8
In large bowl over saucepan of hot (not boiling water), melt white chocolate, stirring occasionally.
Step 9
Drizzle over firm chocolate mixture.
Step 10
Let stand until set.
Step 11
Break into pieces.