Print Recipe

Festive Winter Crunch Bark


Source: The Pampered Chef


  • 1/2 cup flaked coconut, toasted
  • 1 cup salted cashews, coarsely chopped
  • 1 1/2 pounds white chocolate wafers
  • 2 cups crispy rice cereal


  1. Line Stoneware Bar Pan with Parchment Paper, allowing about 6 inches to extend over long sides of Pan.
  2. To toast coconut, place coconut in Large Micro-Cooker. Microwave on MEDIUM 3 to 4 minutes, or until golden brown, stirring every minute.
  3. Coarsely chop cashews with Food Chopper.
  4. Combine coconut and cashews in Small Batter Bowl. Place chocolate in Large Micro-Cooker. Microwave on MEDIUM 3 to 4 minutes, stirring every minute with Mix 'N Scraper, until chocolate is melted and smooth.
  5. Stir in cereal and half of coconut mixture, mixing until all ingredients are well coated. Spread evenly over bottom of Pan using Large Spreader. Sprinkle with remaining coconut mixture; gently pressing into chocolate.
  6. Refrigerate 15 to 20 minutes or until set.
  7. Bring edges of Parchment Paper up over bark and break into 2 inch pieces.

Yield: 32 pieces

Per serving: 151 calories; 2g Protein; 10 g fat; 15g carbohydrate; 65 mg sodium

Cook's Tip: Sliced almonds can be substituted for cashews, if desired.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.