1/2 C. flaked coconut, toasted
1 C. salted cashews, coarsely chopped
1 1/2 lb. white chocolate wafers
2 C. crispy rice cereal
Line a bar pan with parchment paper, allowing about 6 inches to extend over long sides of pan. To toast coconut, place coconut in large microwave-cooker. Microwave on MEDIUM 3-4 minutes, or until golden brown, stirring every minute.
Coarsely chop cashews with a food chopper. Combine coconut and cashews a bowl. Place chocolate in large microwave-cooker. Microwave on Medium 3-4 minutes, stirring every minute with a scraper, until chocolate is melted and smooth.
Stir in cereal and half of coconut mixture, mixing until all ingredients are well coated. Spread evenly over bottom of pan. Sprinkle with remaining coconut mixture; gently pressing into chocolate.
Refrigerate 15-20 minutes or until set. Bring edges of parchment paper up over bark and break into 2 inch pieces. Yields 32 pieces.
Per serving: 151 calories; 2g Protein; 10 g fat; 15g carbohydrate; 65 mg sodium
Cook's Tip: Sliced almonds can be substituted for cashews, if desired.
