Jungle Bark

An addictive combination of chocolate, dried fruits, coconut, and cashews. It makes a thick, dense candy. If you wish for more chocolate and less fruit, either reduce the amounts of fruit or increase the amount of chocolate bark. This doesn't stay around long. It's a real crowd pleaser. Cooking time is chilling time.

• Ready In: 1 hr 10 mins
• Serves: 10-12

Ingredients

• 1 (1 lb) package  chocolate bark
• 1⁄2 cup cashews
• 1⁄2 cup sweetened flaked coconut
• 1⁄2 cup dried mango, chopped
• 1⁄2 cup  dried pineapple, chopped
• 1⁄4 cup banana chips, crushed
• 2  ounces white chocolate

Directions

1. On baking sheet, toast cashews and coconut in 350 F (180 C) oven for 5 minutes or until coconut is golden.
2. Let cool.
3. Meanwhile in large bowl over saucepan of hot (not boiling water), melt chocolate bark, stirring occasionally.
4. Add cashews, coconut, pineapple, mango, and banana chips.
5. Stir until combined.
6. Spread on waxed paper-lined baking sheet.
7. Refrigerate for at least 1 hour or until firm.
8. In large bowl over saucepan of hot (not boiling water), melt white chocolate, stirring occasionally.
9. Drizzle over firm chocolate mixture.
10. Let stand until set.
11. Break into pieces.