Easy Coconut & Almond Bark

• 3 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate
• 1 cup BAKER'S ANGEL FLAKE Coconut
• 3/4 cup PLANTERS Sliced Almonds, toasted

1. Melt chocolate as directed on package.
2. Reserve 1/4 cup chocolate for later use.
3. Spread remaining chocolate onto parchment-covered baking sheet.
4. Sprinkle with coconut and nuts; press gently into chocolate with back of spoon.
5. Drizzle with reserved chocolate.
6. Refrigerate 1 hour or until firm.
7. Break into small pieces.

s bittersweet chocolate, s angel

Taken from www.kraftrecipes.com/recipes/easy-coconut-almond-bark-185379.aspx (may not work)