Hands-On Time
15 Mins
Total Time
1 Hour
Makes 24 pieces
Raymond Hom

How to Make It

Step 1

Heat oven to 350° F. Line a large rimmed baking sheet with parchment.

Step 2

Spread the coconut on a second rimmed baking sheet and bake, tossing occasionally, until golden, 4 to 6 minutes. Let cool completely. Transfer to a medium bowl. Add the nuts, dried fruit, and pretzels and stir to combine.

Step 3

In a microwave-safe bowl, microwave the chocolate in 30-second intervals, stirring between each, until smooth. Stir in half the nut mixture.

Step 4

Spread the chocolate-nut mixture ⅜ inch thick onto the prepared baking sheet, then sprinkle with the remaining half of the nut mixture. Refrigerate until firm, at least 30 minutes and up to 1 week. Break the bark into 2-inch pieces.

Step 5

Storage suggestion: Keep the bark at room temperature, between sheets of wax paper in an airtight container, for up to 5 days.

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