This white chocolate bark is chock-full of tropical flavors!
Dried fruits, nuts, and toasted coconut give off warm and sunny vibes with each bite!
White Chocolate Bark For Me
When I started this blog years ago, I was under the impression I would be writing a baking blog. It took me about two weeks to realize a baking blog was never going to last. I love baking, but we couldn’t and shouldn’t eat that many baked goods. I switched to sharing predominantly savory foods and am quite happy with that. I do share the occasional decadent treat like this Cabernet Dark Chocolate Cake, but savory foods are what appears the most.
These days when I bake it is because someone has requested something specific. My oldest likes me to make these Chocolate Peanut Butter Sandwich Cookies, my son often requests Snickers Poke Cake and my youngest always asks for Chocolate Caramel Brookie Bars almost weekly.
This week I made this Tropical White Chocolate Bark for the family. I assumed they’d be thrilled. I topped silky smooth white chocolate with chopped dried mangos, pineapples, cashews, and toasted coconut. This technically isn’t a baked good, but it is dessert and it is AMAZING!
White Chocolate Bark Anyone?
I was so excited when this bark was ready; I practically shoved it in everyone’s faces. I kept saying, “Hey guys, I made you bark” and “Try the white chocolate bark I made just for you”. I knew each time I said anything that my words would be ignored. It just so happens that my family is not a fan of white chocolate. In fact, I am the ONLY ONE who likes white chocolate. So yes, yes, I totally made this tropical white chocolate bark for me and I don’t have one bit of guilt.
This is really an easy recipe and it can be 100% adapted. You could use all dried fruit by adding apricots and cherries. You could add different nuts or swirl in melted semi-sweet chocolate, chopped up cookies, your favorite candies or, if you want, eat the white chocolate plain! Anything goes here.
More White Chocolate Treats:
- 12 oz white chocolate melted
- ½ cup chopped dried mango
- ½ cup chopped dried pineapple
- ⅓ cup chopped cashews
- ⅓ cup toasted coconut
Place wax paper on a baking sheet and set aside.
Melt white chocolate in the microwave in 30-second intervals until melted and smooth, stirring often. Pour melted chocolate onto a prepared baking sheet and spread with an offset spatula. Sprinkle dried fruit, nuts and coconut over chocolate, pressing slightly. Allow bark to rest for an hour before cutting or breaking into pieces.
To toast coconut, preheat the oven to 325 degrees. Spread coconut in an even layer and bake for 15-20 minutes, checking and stirring coconut ever 10 minutes to prevent it from burning. I often make extra; it will keep in an airtight container.
Amount Per Serving Calories 0 Total Fat 0g Saturated Fat 0g Cholesterol 0mg Sodium 0mg Fiber 0g Sugar 0g Protein 0g