Recipe: Xmas Chocolate Nut Coconut Bark

White chocolate and coconut flakes and pistachio. Plus dried lavender and orange zest. This easy recipe of chocolate bark makes homemade Christmas gifts that are very delectable and gourmet looking ...

White Chocolate Coconut Pistachio Bark
Recipe & Images: Natalie Perry of Perry's Plate {licensed under a CC BY 3.0 US license}

INGREDIENTS
2 3 1/2-ounce bars high quality white chocolate or almond bark
3 T flaked, sweetened coconut
2 T salted pistachio nuts, chopped
1 tsp dried lavender
1 T clementine or tangerine zest



DIRECTIONS
Lay a 8 x 10 inch piece of aluminum foil or parchment on a tray.

Toast the coconut by spreading it on a baking sheet and toasting it in a 400 degree oven for just a few minutes. Keep an eye on it. It burns quickly. Coconut should be golden brown in spots. Remove and set aside to cool.

Cut the chocolate into small chunks and melt it in a bowl set over barely simmering water. Keep the heat low and scrape down the chocolate as it melts.

Spread the melted chocolate thinly over the foil. Sprinkle on the toasted coconut, nuts, lavender, and citrus zest. Lightly press everything in. Refrigerate until set -- this should only take a few minutes.

Break into pieces. Can be stored in an airtight container in a cool place for a few weeks.

Makes 1 10x8 inch slab.



Adapted from Seasonal Fruit Desserts by Deborah Madison.