White Chocolate Holiday Bark
lily's white chocolate chips
shelled pistachio nuts
roasted and salted; roughly chopped
unsweetened coconut chips
roughly chopped (or, unsweetened shredded coconut)
freeze dried raspberries
Line a sheet pan with parchment paper or a silicone mat.
Place chocolate chips and coconut oil in a medium mixing bowl and microwave for 1 minute. Take the bowl out of the microwave and mix the chocolate chips together with a spoon until smooth.
Pour the white chocolate onto the prepared sheet pan and use a rubber spatula to spread it out into an even layer that is about ¼ inch thick.
Sprinkle the pistachios and coconut chips evenly over the chocolate, using the spatula to gently press the toppings into the chocolate.
Break the raspberries with your fingers over the chocolate and sprinkle them onto the chocolate, lightly pressing them into the sticky part of the chocolate.
Place the sheet pan into the freezer for at least 20 minutes to harden.
Break the bark into smaller pieces.
Store in an airtight container in the fridge for up to 3 weeks.
This recipes makes approximately 16 oz of white chocolate bark. One serving is 1 oz.
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