crunchy cashews and toasted coconut.
Anyway, pineapple was a no-brainer, since it’s one of the tastes of Hawaii. Dried pineapple is very sweet and chewy, so it works well with unsweetened toasted coconut and crunchy cashews. I used semi-sweet chocolate for the bark, but I am sure it would be great with dark chocolate or white chocolate.
Oh, my taste tester friend, who got me going on this bark adventure, gave me a thumbs-up on this one, too. She said she can’t wait to see what I can come up with next.
2 cups semi-sweet chocolate chips
1 cup cashews
1/4 cup dried pineapple
1/4 cup toasted coconut
Chop pineapple into 1/4 inch chunks. Set aside. Toast coconut in a sauté pan until golden brown. Set aside to cool. Melt the chocolate in a microwave, stirring in 30 second intervals until smooth. Pour onto a parchment paper lined baking sheet. Spread chocolate to a 1/8 inch layer. Sprinkle cashews throughout the chocolate, gently pressing into place. Top with pineapple, pressing into place. Sprinkle with toasted coconut. Refrigerate until chocolate has hardened. Cut into triangles.
Recipe by Gale