Jungle Bark

• 1 (1 lb) package chocolate bark
• 12 cup cashews
• 12 cup sweetened flaked coconut
• 12 cup dried mango, chopped
• 12 cup dried pineapple, chopped
• 14 cup banana chips, crushed
• 2 ounces white chocolate

1. On baking sheet, toast cashews and coconut in 350 F (180 C) oven for 5 minutes or until coconut is golden.
2. Let cool.
3. Meanwhile in large bowl over saucepan of hot (not boiling water), melt chocolate bark, stirring occasionally.
4. Add cashews, coconut, pineapple, mango, and banana chips.
5. Stir until combined.
6. Spread on waxed paper-lined baking sheet.
7. Refrigerate for at least 1 hour or until firm.
8. In large bowl over saucepan of hot (not boiling water), melt white chocolate, stirring occasionally.
9. Drizzle over firm chocolate mixture.
10. Let stand until set.
11. Break into pieces.

chocolate bark, cashews, coconut, mango, pineapple, banana chips, white chocolate

Taken from www.food.com/recipe/jungle-bark-268009 (may not work)