White Chocolate Holiday Bark

Ingredients

• 1 cupsliced almonds
• 1/4 cupunsweetened coconut
• 1 cupoven-toasted rice cereal
• 1 cupdried cranberries
• 1 1/2 poundsgood-quality white chocolate, chopped
• 2 teaspoonsvegetable oil

Preparation

1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper and set aside.

2. Spread the sliced almonds and the unsweetened coconut in an even layer on the baking sheet. Toast 5-8 minutes or until coconut just begins to brown. Remove baking sheet from the oven, and let cool.

3. In a large bowl, combine almonds, coconut, rice cereal, and dried cranberries. Reserve about 1/4 cup of the mixture, and set aside.

4. Place chopped white chocolate and 2 teaspoons vegetable oil in a large heatproof bowl, and set over a medium saucepan of simmering water. Stir with a spatula until the chocolate is completely melted.

5. Remove the chocolate from heat, and fold in the almond mixture. Spread mixture evenly on parchment-lined baking sheet. Sprinkle on the reserved 1/4 cup topping. Refrigerate for about 30 minutes or until the chocolate has completely set. Break the bark into small pieces, and serve.