White Chocolate Cranberry Coconut Bark

I've made this white chocolate bark many times. Sometimes I'll use pistachios or almonds instead of the pecans. The trick is to use the best quality white chocolate you can since cheaper white chocolate doesn't melt as well.

To form little nests of bark, I used a plastic mold that my granny smith apples came in when I bought them at Costco. Instead of throwing the plastic into the garbage, I thought it would make a great mold for Christmas bark. I was inspired by Holly from Phemomenon who used a plastic mold to make a peanut butter bar earlier this year.

Recipe

Makes 9 large clusters

6 ounces white chocolate, chopped
½ cup dried sweetened dried cranberries
1/3 cup pecans, toasted and chopped (or other nuts)
2 tablespoons coconut, toasted
½ teaspoon almond extract (optional)

Melt the 3 ounces white chocolate over a double-boiler of simmering water or slowly in the microwave. Stir until the chocolate is smooth. Add the cranberries, pecans, coconut, and almond extract.

Drop onto waxed paper or use a mold.

Melt the remaining 3 ounces white chocolate and drizzle in a crisscross pattern using a piping bag.

Refrigerate or freeze until firm.

Store in an airtight container. Can be stored in the refrigerator for several months.

Other Christmas treat ideas:
• Linzer Sablés
• Brown Sugar-Pecan Shortbread Cookies
• Lenox Almond Biscotti
• Rugelach

Check out these barks from other food bloggers:
• Sea Salted Smoked Almond Bark

• 30+ Creative takes on Chocolate Bark Recipes

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