Toasted Coconut Chocolate Bark

There’s something undeniably joyful about creating homemade treats. Whether it’s the gratifying process of mixing ingredients, the alluring aroma wafting through your kitchen, or the sheer delight of sharing your creations, making candies and snacks from scratch brings an unparalleled sense of fulfillment. One such treat that stands out for its simplicity and deliciousness is Toasted Coconut Chocolate Bark. This delectable snack combines the rich, indulgent flavor of dark chocolate with the nutty, crunchy texture of toasted coconut, resulting in a sweet yet sophisticated treat that’s perfect for any occasion.

Indulge in the deliciousness of homemade Toasted Coconut Chocolate Bark, a perfect blend of rich dark chocolate and crunchy toasted coconut. This simple recipe offers endless customization with options for adding nuts, dried fruits, and even a pinch of sea salt for a gourmet twist. Whether for a special occasion or just because, this treat is easy to make and beautifully satisfying. Elevate your snacking with a delightful mix of flavors and textures that everyone will love.

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Ingredients

2 cups dark chocolate chips (or your preferred chocolate)

1 cup unsweetened shredded coconut

½ cup chopped nuts (e.g., almonds, hazelnuts, or pecans)

¼ cup dried fruit (e.g., cranberries, cherries, or raisins)

1 teaspoon sea salt (optional)

½ teaspoon vanilla extract (optional)

Instructions

Prepare Baking Sheet: Line a baking sheet with parchment paper or a silicone baking mat. This will prevent the bark from sticking and make for easy removal.

Toast the Coconut: Preheat your oven to 350°F (175°C). Spread the shredded coconut evenly on a baking sheet and toast in the oven for about 5-7 minutes, stirring occasionally until golden brown and fragrant. Watch closely so it doesn't burn. Remove and let it cool slightly.

Melt the Chocolate: In a microwave-safe bowl, add the dark chocolate chips. Microwave on high in 20-second intervals, stirring in between until fully melted and smooth. Alternatively, you can melt the chocolate in a double boiler on the stovetop.

Combine Ingredients: Once the chocolate is melted, if using, stir in the vanilla extract. Next, fold in the toasted coconut, chopped nuts, and dried fruit. Make sure everything is well coated with chocolate.

Spread the Mixture: Pour the chocolate mixture onto the prepared baking sheet. Use a spatula to spread it evenly into a rectangle or square, about ¼-inch thick.

Sprinkle with Sea Salt: If desired, sprinkle sea salt over the top for an extra flavor boost.

Chill: Place the baking sheet in the refrigerator for about 1-2 hours or until the chocolate has completely hardened.

Break into Pieces: Once hardened, remove the bark from the parchment paper and break it into pieces of your desired size.

Store or Serve: Enjoy immediately, or store the bark in an airtight container in the refrigerator for up to 2 weeks.

Prep Time, Total Time, Servings: 15 minutes | 2 hours | 12-16 servings