Source: The Pampered Chef

Ingredients

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

Instructions

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.