Coconut and Berry Bark

Jenna Helwig

Coconut and Berry Bark
cover of the KIWI Fall 2022 issue

Ingredients


Makes 16 servings

2 Tablespoons unsweetened coconut flakes

1 pound semisweet chocolate chips, chunks, or wafers 1 tablespoon light corn syrup

1⁄2 cup dried cranberries

1⁄3 cup macadamia nuts, roughly chopped

1⁄4 cup dried blueberries

Bark is incredibly easy to prepare: Simply melt chocolate, spread it on a baking sheet, and add whatever dried fruit, nuts, or other toppings you’d like. Plus, kids will love to help decorate it!

Directions

1. Preheat the oven to 350°F. Place the coconut on a baking sheet and toast in the oven until golden brown, 3-5 minutes. Set aside.

2. Line a large rimmed baking sheet with parchment paper. In a double boiler melt the chocolate and corn syrup together. Pour the chocolate on the parchment beginning in the middle and spreading it over the paper, leaving about a 1-inch border around the edges.

3. Immediately drop the toppings onto the chocolate. Refrigerate for at least an hour, and then break the bark into pieces. Store covered in the refrigerator for up to 5 days.

Per Serving:


Calories: 182

Carbohydrates: 24 g

Fat: 11 g

Protein: 2 g

Fiber: 3 g

Active Time:

10 minutes

Total Time:

1 hour, 10 minutes (including chilling)